Raspberry Sour Witbier - Beer Recipe - Brewer's Friend

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Raspberry Sour Witbier

214 calories 19.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Mixed-Style Beer
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 214 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)
Created: Saturday April 21st 2018
1.070
1.013
7.5%
11.7
4.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg German - Bohemian Pilsner4.5 kg Bohemian Pilsner 38 1.9 56.3%
3 kg Flaked Wheat3 kg Flaked Wheat 34 2 37.5%
0.50 kg German - Caramel Pils0.5 kg Caramel Pils 35 2.4 6.3%
8 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Mandarina Bavaria15 g Mandarina Bavaria Hops Pellet 8.5 Boil 60 min 11.7 100%
15 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 kg Raspberry Other Secondary 60 days
15 g Orange (kůra sušená) Spice Boil 10 min.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Brettanomyces
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L Infusion -- 67 °C 60 min
Infusion -- 72 °C 10 min
Infusion -- 78 °C 5 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 24
Mash volume with grains 29.3
Grain absorption losses -8
Remaining sparge water volume (equipment estimates 15.7 L) 13.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.8 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 25
Going into fermentor 25
Total: 37.4  
Equipment Profile Used: System Default
 
Notes

Put the beer into the second container after primary fermentation. Add raspberries together with Brettanomyces yeasts and let them stand for 2 months at room temperature. We spin into a cuvette or keggle and saturate CO2. After bottling we let mature at least 3, preferably 6 months and more.

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  • Last Updated: 2018-12-05 08:39 UTC