Raspberry

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. [Read More]