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.
- Removing acidulated malt and upping the lactic acid addition to reach 4.2-4.5ph pre souring.
- Water profile will be Brisbane water with 2g calcium sulfate, 4g calcium chloride and 11ml of lactic acid to reach 4.4pH.
Raspberry Sour
Brew Method: All Grain
Style Name: Fruit Beer
Boil Time: 45 min
Batch Size: 20 liters (fermentor volume) + Fruit volume
Boil Size: 25 liters
Boil Gravity: 1.042
Efficiency: 70% (brew house)
STATS:
Original Gravity:
Final Gravity:
ABV (standard):
IBU (tinseth):
SRM (morey):
Mash pH: 4.4
FERMENTABLES:
2 kg - Pilsner Malt (50%)
2 kg - Wheat Malt (50%)
MASH GUIDELINES:
- Strike, Temp: 66 C, Time: 60 min, Amount: 20 L
- Sparge, Temp: 24 C, Amount: 8L
OTHER INGREDIENTS:
11 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Mash
4 kg - Raspberry Puree, Time: 3 days, Type: Other, Use: Primary
1 each - Whirlfloc, Time: 10 min, Type: Water Agt, Use: Boil
YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 81%
Flocculation: Medium
Optimum Temp: 12.22 - 25 C
Fermentation Temp: 18 C
Pitch Rate: 0.35 (M cells / ml / deg P)
PRIMING:
Method: co2
CO2 Level: 2.5 Volumes
TARGET WATER PROFILE:
Profile Name: Brisbane Sour
Ca2: 77
Mg2: 15
Na: 44
Cl: 137
SO4: 62
HCO3:
Water Notes: Brisbane tap water treated with campden tablets, 2g calcium sulfate, 4g calcium chloride.
NOTES:
-Mashed for 60 mins.
-Sparged with approx 8L.
-Boiled for 15 minutes to sterilize.
-Pre-acidified wort with lactic acid to 4.4pH to aid souring, prevent spoilage and supposedly help head retention.
-Cooled down to 37c and pitched Wildbrew Sour Pitch Lactobacillus Plantarum (5g).
-Covered and let sit for ~12-36 hours at 37c until soured (3.2-3.4 pH).
-12 hours in, pH was 3.4, 24 hours in final pH was 3.3.
-Re-boiled for 45 minutes with finings.
-Chilled, pitched 1 packets US-05 yeast at 18c.
-fermented for 1 week, added 4kg of raspberry puree (with invert sugar syrup).
-Pre-boil gravity was 1.042
-25L of wort soured at 12:30pm on October 27th with pre-acidity of 4.4pH.
-yeast pitched October 28th at 22c 3.3ph
-added raspberry puree on November 3rd
-gravity on November 7th at 1.005