Lambic Recipe - Raspberry sour Ale - Lacto sour

Recipe Info

Recipe Image

Raspberry sour Ale - Lacto sour

by on
All Grain
6 Gallon(s)
7.5 Gallon(s)
60 min
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.

This recipe was cloned from Raspy sour.


% lb fermentable ppg   L   usage  
58% 7 Pilsner - US 34
42% 5 Wheat Malt - DE 37
12 lb


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  


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

Tasting Notes (1)


Tasted on 12/31/2018 by Saturday-brewer


Liked the sourness of this beer. I stopped the lacto at 3.3 Only think I would change is I should have Stewed the raspberries at 150 f for 10 min to kill off wild yeast. The beer has a fallen apple nose to it. The flavour and smell of raspberries is well balanced with the taste. I am pleased with it and will make it again.

Recipe Facts

Raspberry sour Ale - Lacto sour
6.00 Gallons Liters
7.50 Gallons Liters  @  60  min
3.1° SRM
17.9 IBU (tinseth)
5.1% ABV
176 per 12oz
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