Raspberry Berliner Weisse Metric

Sour Starter: (3 days prior to Mash)

1. Boil a 1.035 gravity starter and let cool to 100 degrees.
   
2. Inoculate the starter with a handful or 2 of crushed 2-row or pilsner, cover and let it sit for 3 days.
   
   Sour Mash: (Eve before brew day)
   
3. Complete your normal mash regiment, add 10% equivalent of acidulated malt (22oz) to bring the PH down to 4.3 or lower, sparge normal, and bring the pre-boil wort to 180°F for pasteurization. Chill with wort chiller to 115°F. Drain into cooler.
   
4. Pitch the lacto starter sometime before bed, Wrap the cooler in blankets and let it sit in the garage (This is in florida during the summer, northern climates will need a way to maintain heat in the 95-105 range) Check the pH in the a.m. and be prepared to boil (you want a PH of 3.8 to know it is finished, it takes roughly 12-14 hours depending on temp)
   
5. Clean & sanitize flask. Make a new starter for your German yeast and put it on a stir plate for pitching the next day.
   
   Brew Day:
   
6. Bring to boil, follow hops/boil schedule as normal, chill, and drain to fermenter.
   
   Fermentation:
   
7. Chill to 64°, pitch yeast and keep at 64° F until activity subsides. (4-5 days)
   
8. Raise temp to 68° F until activity is complete.
   
9. During primary, let the berries thaw, then re-freeze (this will break down cell walls). Add 6 pds frozen Raspberries and hold for 2-3 days.
   
10. Crash to 32° F for 24 hours.
    
11. Keg and force carbonate