Raspberry Catherina - Beer Recipe - Brewer's Friend

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Raspberry Catherina

190 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Wild Specialty Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 190 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Saturday February 17th 2018
1.058
1.010
6.3%
13.5
4.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb American - Pilsner9.5 lb Pilsner 37 1.8 65.5%
4 lb German - Wheat Malt4 lb Wheat Malt 37 2 27.6%
1 lb Rice Hulls1 lb Rice Hulls 0 0 6.9%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Bramling Cross1 oz Bramling Cross Hops Pellet 6.5 Boil 10 min 8.69 50%
1 oz Bramling Cross1 oz Bramling Cross Hops Pellet 6.5 Boil 5 min 4.78 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 ml Lactic acid Water Agt Mash 1 hr.
5 g Calcium Chloride Water Agt Mash 0 min.
5 g Gypsum Water Agt Mash 0 min.
1 each Wirflock Fining Boil 10 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
48 oz Raspberries Flavor Secondary 5 days
10 each L. Plantarum Other Other 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 223 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.53 gal Infusion -- 152 °F 75 min
4.92 gal Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.53 18.1  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.81 -7.3  
Remaining sparge water volume (equipment estimates 4.61 g | 18.4 qt) 5.03 20.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.56 38.3
Equipment Profile Used: System Default
 
Notes

Mash and sparge, heat to a boil, chill to 110 then kettle sour using L. Plantarum
Maintain ambient temp of 100 in fermentation chamber for 48 hours
20 minute boil
Cool, oxygenate and pitch S-05
Add 48oz of pasteurized raspberries to secondary

42 points and a 3rd place in the Denver round of the 2018 NHC

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  • Last Updated: 2019-07-09 01:17 UTC