Raspberry Bomb Sour Ale Recipe

Recipe Info

Recipe Image

Raspberry Bomb Sour Ale

by on
All Grain
4.5 Gallon(s)
5 Gallon(s)
60 min
50%
Mashed at 150F for an hour. Batch sparged, collecting about 4.5 gallons (added 1/2 gal. water into kettle, bringing it up to 5). Kettle soured 12/3/19 (4 p.m.) with 3 GoodBelly StraightShots. Pre-acidified with phosphoric acid down to mid 4s pH. Boiled 12/5/19 at 10 a.m.; pH was down to 3.4 at 10 a.m. OG = 1.063. Pitched Opshaug kveik from a previous beer; had active fermentation within a half hour. 12/7/19 activity completely ceased, so I racked the beer (1.020 gravity) onto 6 lbs of raspberry puree. Bottled 12/19/19. FG = 1.016 (about 6% abv)

Fermentables

58% - Viking Xtra Pale 2-Row
10
37
2
Mash
17% - Golden Promise - UK
3
37
3
Mash
17% - Wheat - US
3
39
1
Mash
3% - Carapils - Dextrine Malt - US
0.5
33
1
Mash
4% - Acidulated Malt - DE
0.75
27
3
Mash

Hops

Enigma
2
Pellet
Boil
0 min(s)
17
0.0

Yeast

Opshaug Kveik
75%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

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Recipe Facts

Raspberry Bomb Sour Ale
  • 4.50 Gallons Liters Batch Size
  • 5.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.071 OG
  • 1.018 FG
  • 0.0 IBU (tinseth) Bitterness
  • 0.00 BG:GU
  • 6.1° SRM Color
  • 50% Efficiency
  • 6.8% ABV Alcohol
  • 241 per 12oz Calories
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