Raspberry Berliner - Beer Recipe - Brewer's Friend

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Raspberry Berliner

96 calories 8 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty Fruit Beer
Boil Time: 60 min
Batch Size: 500 liters (fermentor volume)
Pre Boil Size: 525 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Travis
Calories: 96 calories (Per 330ml)
Carbs: 8 g (Per 330ml)
Created: Monday June 12th 2017
1.032
1.005
3.5%
4.2
2.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
50 kg Best Malz Pilsner50 kg Best Malz Pilsner 34.1 1.6 60.2%
33 kg Best Malz Malted Wheat33 kg Best Malz Malted Wheat 34.5 2 39.8%
83 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
200 g Saaz200 g Saaz Hops Pellet 3.5 Boil 60 min 4.22 100%
200 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
60 kg Raspberry Flavor Secondary 999 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 3018 B cells required
Lacto delbrucki, starter
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 3018 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Melbourne Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
4 1 5 7 1 13
add some salts for just mash balance.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
152 L Infuse at 64 for dry finish Infusion -- 64 °C 60 min
421 L sparge with water what is left of 573l Sparge -- 76 °C 60 min
Starting Mash Thickness: 2 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 506.7 L. Suggest reducing initial water volume to 45.4 L and adding 461.3 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 220.78 L 166
Strike water volume at mash thickness of 2 L/kg 166
Mash volume with grains 220.8
Grain absorption losses -83
Remaining sparge water volume (equipment estimates 424.6 L) 442.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 506.7 L) 525
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume 500
Going into fermentor 500
Total: 608.9  
Equipment Profile Used: System Default
 
Notes

60% Pilsner
40% Wheat
some hops maybe? I guess we'd legally have to have some
sacc yeast
lacto (delbrucki and plantarum)

OG 1.030
should finish at 1.004, but mine have been finishing at 1.010 or higher.
1.004 would be 3.4%. (I should throw some Brett in one day to see how low it goes)

In terms of actually making it, I kettle sour like this:
Prep

 starter<br />
 - 4l water<br />
 - 360g Pilsner Malt Extract<br />
- 80g sucrose<br />
- 60g chalk<br />
- Boil for 10 minutes<br />
- 3 packs of Wyeast 5335<br />
- 15 tablets of ethical nutrient IBS support tablets<br />
 This starter contains approximately xxxx bacteria cells and will be<br />
 left at xxDegC for xxdays to grow to xxxx bacteria cells for addition<br />


  1. Mash in for 60min.
  2. Boil for 10min to sterilise.
  3. Drop temp to 35-40c.
  4. Use lactic acid to lower the pH to 4.5 then pitch the lacto.
    General rule is 1ml will drop 20l by 0.01
    When pitching starter, do not add chalk from the starter!
  5. Hold for 48 hours or until the pH is at 3.4-3.6.
  6. Boil for 60min
  7. Drop temp to 20c and put it into the fermenter.
  8. Add the sacc yeast and let it ferment out.
  9. Rack onto raspberries and leave until they've turned white.
  10. Bottle.

    Here's some more info:
    http://sourbeerblog.com/fast-souring-lactobacillus/
    http://sourbeerblog.com/lactobacillus-2-0-advanced-techniques-for-fast-souring-beer/

    50% kegs, 50% bottles at 330

    Bottle condition
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  • Last Updated: 2017-08-01 22:02 UTC