Raspberry sour Ale - Lacto sour - Lambic

Recipe Info
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Raspberry sour Ale - Lacto sour

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All Grain
6 Gallon(s)
7.5 Gallon(s)
60 min
75%
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All Grain Lambic homebrew recipe. This homebrew recipe uses the following ingredients: Pilsner - US, Wheat Malt - DE, Cascade Hops, Fermentis Safale US-05 Homebrew Yeast, wyeast 5335 Homebrew Yeast, raspberries.

Fermentables
% lb fermentable ppg   L   usage  
58% 7 Pilsner - US 34
1°		 Mash
42% 5 Wheat Malt - DE 37
2°		 Mash
12 lb

Hops
oz variety type usage time AA   IBU  
1 Cascade Pellet Boil 60 minutes 5.8 17.9
1 oz IBUs calculated using the Tinseth formula

Hop Summary
oz variety type AA
1 Cascade Pellet 5.8
1 oz  

Yeast
name attenuation  
Fermentis Safale US-05 81%
wyeast 5335 70%
 

Other Stuff
amount unit name usage
4 lb raspberries Secondary
 

Mash Steps
No Mash Steps in this Recipe

Special Instructions
  1. Mash at 145f for 1 hour, after collect wort and boil for 10 min do not add hops
  2. Cool to 80 F, adjust ph down to 4-4.5 and pitch wyeast 5335
  3. Place a layer of saran wrap directly onto wort or blanket with Co2.
  4. Let Lacto sour for 3 days between 65 and 100 f. This strain works well at low temps.
  5. After souring is complete collect wort and boil for 60 min adding hops at listed times
  6. Add 1 oz of cascade at 30 min into boil (these hops were 1 year old)
  7. Ferment at 68F with US 05 and rack to secondary after high krausen
  8. Add raspberries to secondary, after desired flavour is reached remove raspberries
  9. You can keg or bottle. Bottling is preferred as to let it age a bit
  10. Carbonate to 3 volumes co2

Recipe Facts

Raspberry sour Ale - Lacto sour
Lambic
6.00 Gallons Liters
7.50 Gallons Liters  @  60  min
1.053
1.013
3.1° SRM
75%
17.9 IBU (tinseth)
0.34
5.1% ABV
176 per 12oz
Beer Xml How are these calculations made?