Raspberry Sour Strip - Beer Recipe - Brewer's Friend

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Raspberry Sour Strip

99 calories 8.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 30 liters (ending kettle volume)
Pre Boil Size: 34 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 78% (ending kettle)
Calories: 99 calories (Per 330ml)
Carbs: 8.8 g (Per 330ml)
Created: Monday June 11th 2018
1.033
1.006
3.5%
5.6
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.10 kg German - Bohemian Pilsner1.1 kg Bohemian Pilsner 38 1.9 28.2%
1.70 kg American - White Wheat1.7 kg White Wheat 40 2.8 43.6%
1.10 kg United Kingdom - Maris Otter Pale1.1 kg Maris Otter Pale 38 3.75 28.2%
3.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Centennial10 g Centennial Hops Leaf/Whole 10 Boil 20 min 5.62 100%
10 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
30 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Haresy77
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
42 18 14 28 27 154
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.7 L Infusion -- 67 °C 60 min
34.2 L Fly Sparge -- 78 °C 25 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 11.7
Mash volume with grains 14.3
Grain absorption losses -3.9
Remaining sparge water volume 27.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 35.8 L) 34
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 28.3 L) 30
Estimated amount in fermentor 30
Total: 38.8  
Equipment Profile Used: System Default
 
Notes

4kg of raspberry purée in fermenter

Process:

  • Do usual mash
  • boil for 15 mins
  • chill to 40c
  • adjust PH to 4.5 using phosphoric acid
  • transfer to cooler and hold at temp required for lacto strain
  • add lacto yeast
  • hold for 2-3 days until PH hits 3.5
  • Transfer back to kettle
  • Full boil and use bittering hop
  • chill and transfer to fermenter
  • add yeast for usual ferment
  • add raspberries once primary fermentation is complete
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  • Public: Yup, Shared
  • Last Updated: 2018-07-04 19:44 UTC