Best Bitter Recipe - Raspy sour

Recipe Info

Recipe Image

Raspy sour

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
This is an experiment to make a kettle sour raspberry ale using keifer as a souring agent

Fermentables

85% - Maris Otter Pale - UK
6.5
38
3
Mash
10% - Flaked Wheat - US
0.75
35
2
Mash
5% - Caramel/Crystal 30 - US
0.4
35
30
Mash

Hops

No hops in this recipe

Yeast

Danstar Nottingham
80%

Other Stuff

raspberries
4
lb
Mash

Mash Steps

Saccharification Rest
Direct Heat
150
90 min
Mash-Out
Direct Heat
168
20 min

Special Instructions

1.
Mash as per usual, after collecting wort in brew kettle boil for 10 min do not add hops
2.
Cool to 100F, adjust ph down to 4-4.5 and add LACTOBACILLUS starter of choice
3.
Place a layer of saran wrap directly on the wort, cover pot and place into fermentation chamber set to 100-110F
4.
After souring is complete (1-3 days), remove pot from chamber and boil for 30 min adding hops at listed times
5.
Ferment at 66F for a few days after completion, rack to secondary
6.
Add raspberries to secondary, after desired flavour is reached remove raspberries
7.
Cold crash beer in secondary or keg and add gelatin

Tasting Notes (0)

There aren't any tasting notes logged yet

Comments

  • Saturday-brewer

    Did this sour turn out ok? Cheers

    11/25/2018 6:27:26 AM
  • matt5445

    It turned out pretty good for using yogurt to sour

    11/25/2018 11:08:36 AM

Recipe Facts

Raspy sour
Best Bitter
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.043 OG
  • 1.009 FG
  • 27.2 IBU (tinseth) Bitterness
  • 0.63 BG:GU
  • 5.5° SRM Color
  • 75% Efficiency
  • 4.4% ABV Alcohol
  • 141 per 12oz Calories
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