Bottled on 5/26/18. Nice bite from the kettle souring with a good raspberry finish. My wife, who is the sour expert in the house, said that it is better than the local craft brewery (and she doesn't like any of my other brews). The raspberry taste is light so if you are wanting a stronger fruit flavor then I would add more raspberries. I added three pounds of frozen raspberries that I mashed and pasteurized and added to the primary for four days. I currently have the same batch fermenting but with saison yeast and with cherries.
{"RecipeId":53378,"RecipeTypeId":20,"OriginalRecipeId":null,"UnitType":"s","IbuFormula":"t","CreatedBy":115853,"Name":"Short Boil Sour Base","Description":"Simple base extract for making kettle sour beers. Use this as a base for experimenting with fruit and sours.","ImageUrlRoot":null,"StyleId":null,"StyleName":null,"BatchSize":3,"BoilSize":3.5,"BoilTime":5,"Efficiency":0.9,"DateCreated":"\/Date(1525141637810)\/","BrewSessionCount":0,"MostRecentBrewSession":null,"Og":1.0363333333333333,"Fg":1.0090833333333333,"Srm":5.0311684261521767,"Ibu":0.81390892774815127,"BgGu":0.022401163149031688,"Abv":3.5152499999999995,"Calories":119,"AverageRating":5,"TastingNoteCount":1,"Fermentables":[{"Per":"80","Amt":"2","Ppg":"44","L":"8","Use":"Extract","Id":"297973","IngId":"71","Name":"Dry Malt Extract - Light - US","CustomName":"","Rank":"1"},{"Per":"20","Amt":"0.5","Ppg":"42","L":"3","Use":"Extract","Id":"305201","IngId":"530","Name":"Dry Malt Extract - Wheat - US","CustomName":"","Rank":"2"}],"Hops":[{"Amt":"0.15","Type":"Pellet","Use":"Boil","Min":"5","Day":"0","AA":"3.8","Ibu":"0.813908927748151","Id":"300289","IngId":"27","Name":"Saaz ","CustomName":"","Rank":"1"}],"Yeasts":[{"Atten":"0.75","Id":"102160","IngId":"131","Name":"Fermentis Safale S-04","CustomName":"","Rank":"1"}],"Others":[],"MashSteps":[],"Steps":[{"Id":"89924","Rank":"1","Text":"Add dry extract to cool water, bring to 180F for ten minutes"},{"Id":"89925","Rank":"2","Text":"Cool to 100F and add cup of mango goodbelly juice"},{"Id":"89926","Rank":"3","Text":"Keep kettle around 90F until soured (about 1-3 days)"},{"Id":"89927","Rank":"4","Text":"Once sufficiently soured, bring wort to boil for 5 minutes to kill lacto and remove off flavors"},{"Id":"89928","Rank":"5","Text":"Cool to pitching temp and add yeast"},{"Id":"89929","Rank":"6","Text":"Once fermentation is complete (7-10 days), add fruit puree to taste"}]}