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Raspberry Saison

Method: BIAB
Style: Specialty Fruit Beer
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 213 calories (Per 12oz)
Carbs: 13 g (Per 12oz)

Created: Saturday November 5th 2022

Original Gravity:

1.066

Final Gravity:

1.004

ABV (standard):

8.2%

IBU (tinseth):

25.0

SRM (morey):

3.8

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
12.10 lb	American - Pilsner12.1 lb Pilsner	37	1.8	82.1%
22.80 oz	American - Wheat22.8 oz Wheat	38	1.8	9.7%
11.40 oz	Gladfield - Harraways Flaked Wheat11.4 oz Harraways Flaked Wheat	35.4	1.6	4.8%
8 oz	Corn Sugar - Dextrose8 oz Corn Sugar - Dextrose - (late fermenter addition)	42	0.5	3.4%
235.80 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.20 oz	Brewferm - Hallertau Mittelfrüh1.2 oz Hallertau Mittelfrüh Hops	Pellet	2.8	Boil	60 min	9.17	37.5%
1 oz	Lemondrop1 oz Lemondrop Hops	Pellet	6	Boil	30 min	12.59	31.3%
1 oz	Lemondrop1 oz Lemondrop Hops	Pellet	6	Boil	5 min	3.27	31.3%
3.20 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.20 oz	Brewferm - Hallertau Mittelfrüh (Pellet)	9.17	37.5%
2 oz	Lemondrop (Pellet)	15.86	62.6%
3.20 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
7.5 gal	Strike	125 °F	115 °F	20 min
	Temperature	115 °F	125 °F	20 min
	Temperature	125 °F	145 °F	10 min
	Temperature	145 °F	152 °F	30 min
	Temperature	152 °F	168 °F	5 min

Other Ingredients

Amount	Name	Type	Use	Time
6 lb	raspberries	Flavor	Primary	7 days
1 tsp	pectic enzyme	Other	Other	0 min.
1 tsp	Yeast Nutrient	Other	Boil	1 min.
2 tsp	Irish Moss	Fining	Boil	15 min.
2.20 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.45 g	Epsom Salt	Water Agt	Mash	1 hr.
6.70 g	Gypsum	Water Agt	Mash	1 hr.
0.60 g	Salt	Water Agt	Mash	1 hr.
18 ml	Phosphoric acid	Water Agt	Mash	1 hr.
1 tsp	Gelatin	Fining	Other	10 days

Yeast

Wyeast - French Saison 3711

Amount:	1 Each	Cost:
Attenuation (custom):	92%	Flocculation:	Low
Optimum Temp:	65 - 77 °F	Starter:	No
Fermentation Temp:	70 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 139 B cells required

Lallemand - WildBrew Philly Sour

Amount:	1 Each	Cost:
Attenuation (custom):	92%	Flocculation:	High
Optimum Temp:	68 - 77 °F	Starter:	No
Fermentation Temp:	70 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 139 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
Mash Chemistry and Brewing Water Calculator

Notes

3 gallons fermented with saison yeast

3 gallons fermented with Philly sour for 36 hours for lactic acid production then pitched saison yeast to finish. This fermenter got a dose of dextrose (corn sugar) before Philly sour pitch to compensate for abv lost due to the lactic acid conversion, dextrose is reported to be the first sugar to be converted

Raspberries were pasteurized at 165F for 10 minutes then down to 128F, added pectinase and held for 30 minutes, then cooled to 65F.
They were added to the secondary fermenter before transferring beer off the yeast cake from primary.

Both batches were bottled with a 3.5 VCO2 target

Recipe Photos

Last Updated and Sharing

213

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Brews

Public: Yup, Shared
Last Updated: 2023-01-15 22:10 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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