This sour is pretty much a copy of the strawberry sour/berliner weisse I did last time. The only changes i’m making this time around are:
- Adding more fruit (4kg) in a pureed form (wholesale) which contains 15% sugar. This will up the ABV so the grain bill will be lower than normal.
- Fruit addition will be added during primary/secondary to get a fresher flavour and remove cooked-flavours.
- A mesh bag will be used to catch the Raspberry particles and make kegging easier.
[Read More]Grain Bill
-Base is pilsner, Vienna and Wheat malt to add body, head and character with a slight maltiness from the Vienna. Acidulated malt to lower mash pH.
Hops
-Bittering hops to give approximately 30 IBUs and add spicy and fruity notes.
-Kent Goldings, Saaz, or Willamette to add mild floral/herbal notes without overpowering the fruit.
Water Chemistry
Calcium: 50
Magnesium: 5
Sodium: 20
Chloride: 30
Sulfate: 100
-Higher sulfates will give aid in drying out the beer and accentuating the hops/fruit.