Techies Approved Raspberry Sour Ale - Beer Recipe - Brewer's Friend

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Techies Approved Raspberry Sour Ale

192 calories 15 g 12 oz
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Beer Stats
Method: Extract
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Donnie V
Calories: 192 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Saturday March 9th 2019
1.059
1.008
6.8%
16.0
10.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Dry Malt Extract - Pilsen3 lb Dry Malt Extract - Pilsen 42 2 37.5%
3 lb Dry Malt Extract - Light3 lb Dry Malt Extract - Light 42 4 37.5%
1 lb Candi Syrup - Belgian Candi Syrup - D-451 lb Belgian Candi Syrup - D-45 32 45 12.5%
7 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
12 oz Briess - Caramel Vienne 20L Malt12 oz Caramel Vienne 20L Malt 35.9 20 9.4%
4 oz Canadian - Honey Malt4 oz Honey Malt 37 25 3.1%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 20 min 13.91 66.7%
0.25 oz Styrian Goldings0.25 oz Styrian Goldings Hops Pellet 5.5 Boil 10 min 2.08 16.7%
0.25 oz Styrian Goldings0.25 oz Styrian Goldings Hops Pellet 5.5 Boil 0 min 16.7%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 gal Raspberry Flavor Secondary 7 days
 
Yeast
Wyeast - Lactobacillus 5335
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
-
Optimum Temp:
60 - 95 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
Wyeast - Brettanomyces bruxellensis 5112
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Medium
Optimum Temp:
60 - 75 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
Wyeast - Brettanomyces lambicus 5526
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Medium
Optimum Temp:
60 - 75 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 4.04 Volumes
 
Target Water Profile
Stop and Shop Spring
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Bottled Spring water from Stop and shop..
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.13 g | 24.5 qt) 7.07 28.3  
Mash volume with grains (equipment estimates 6.13 g | 24.5 qt) 7.15 28.6  
Grain absorption losses (steeping) -0.13 -0.5  
Volume increase from sugar/extract (early additions) 0.55 2.2  
Pre boil volume (equipment estimates 6.56 g | 26.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume (equipment estimates 5 g | 20 qt) 6 24  
Going into fermentor (equipment estimates 6 g | 24 qt) 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 7.07 28.3
Equipment Profile Used: System Default
 
Notes

Full batch boil, bottom gallon left in brew kettle with trub

Add Raspberry flavoring in secondary.

Store beer/fermenter in dark cool place for 6 - 8 months

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  • Last Updated: 2020-01-14 22:02 UTC