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Raspberry Sour Berliner Weisse

Method: BIAB
Style: Berliner Weisse
Boil Time: 30 min
Batch Size: 2.75 gallons (fermentor volume)
Pre Boil Size: 3.25 gallons
Post Boil Size: 2.75 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 173 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)

Created: Monday August 22nd 2022

Original Gravity:

1.052

Final Gravity:

1.016

ABV (standard):

4.7%

IBU (tinseth):

6.5

SRM (morey):

4.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 lb	Mecca Grade - Pale 2-Row3 lb Pale 2-Row	30	2.8	50.8%
2.10 lb	Briess - White Wheat Raw2.1 lb White Wheat Raw	34.5	2	35.6%
0.80 lb	Flaked Oats0.8 lb Flaked Oats	33	2.2	13.6%
5.90 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.30 oz	Cluster0.3 oz Cluster Hops		Pellet	6	Boil	15 min	6.54	100%
0.30 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.30 oz	Cluster (Pellet)		6.54	100%
0.30 oz / $ 0.00

Yeast

White Labs - Dusseldorf Alt Yeast WLP036

Amount:	1 Each	Cost:
Attenuation (avg):	68.5%	Flocculation:	Medium
Optimum Temp:	65 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 47 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 2.7 oz Temp: 70 °F CO₂ Level: 2.5 Volumes

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

Notes

KETTLE SOURING:
-Mash at 152F for 60-70 minutes
-Boil for 15 minutes (to kill everything and de-oxygenate)
-Lower pH to 4.5 and cool to 100F (be careful - we don't want oxygen or any unintended bugs to get in, keep lid on and stir very gently if at all)
-Pitch in LAB, place Saran Wrap over top & purge space with CO2
-Seal the Saran wrap, place kettle lid on top of the wrap to really seal it off, and insulate (wrap in a bunch of towels for me)
-Check every 12 hours (temperature and pH). Raise temp back up to 95F if it drops.
-When pH of 3.0-3.5 is reached (3.35 seems great), it's done

POST KETTLE SOUR:
-Boil for 15 minutes with hops (kill everything & add bitterness)
-cool to 68F, pitch yeast, and allow primary fermentation to nearly complete / complete (5ish days)
-Add prepped raspberries (either transfer to secondary, or be super careful to not splash! cannot have any oxygen getting in)
-Allow 2 additional weeks, cold crash, transfer to bottle bucket using a filter
-Carbonate to 2.5vol

RASPBERRY PREP:
-1lb high-quality raspberries per gallon
-Wash very well, chop up with food processer, and freeze them (kills everything & breaks down cell walls)
-Thaw before adding

Kettle Sour started 8/21 evening (4.6pH start), finished 8/23 evening (3.35 finish). OG = 1.052, mash ran pretty hot (156F) so a bit concerned about final gravity

Last Updated and Sharing

386

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Public: Yup, Shared
Last Updated: 2022-08-24 20:03 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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