BR Raspberry Sour
Kettle soured Berliner Weisse with a generous infusion of fresh raspberries
2 x 1.7 kg Black Rock Wheat (Unhopped)
2 probiotic capsules (Lactobacillus Plantarum) Not Included
15g Centennial hop
10 ml Lactic acid Not Included
35g Fresh As Freeze Dried Raspberry Powder Not Included
35g Fresh As Freeze Dried Whole Raspberries Not Included
11.5 g US05 yeast
Prepare probiotic culture by dissolving 100g of Wheat wort concentrate in 500 mL of quality brewing water in a 1 L flask. Heat in microwave until boiling. Cover with a tinfoil cap and allow to cool to 40 °C +/- 5 °C. Add 2 probiotic capsules. Hold at 40 °C +/- 5 °C for 72 hours to culture.
Dissolve 3.3 kgs of Wheat wort concentrate in 23 L of quality brewing water and bring to boil.
Adjust pH with 10 ml of lactic acid to achieve a pH of 4.4 +/- 0.1
Cool to 40 °C +/- 5 °C. Sparge wort with C02 for 5 mins to create an anaerobic environment
Inoculate probiotic culture into wort and maintain temperature at 40 °C +/- 5 °C until pH drops to 3.2-3.4. Approximately 3-4 days.
Re-boil soured wort for 15 mins
Whirlpool 15g of Centennial hops and 35g FD Raspberry and immersion chill brew to 20 °C.
Clean & sanitise fermenter and associated equipment. Fill fermenter, pitch yeast at 20 +/- 3 °C.
Day 6 add FD whole raspberries to fermenter.
Day 10 with an SG of aprox 1009, crash cool fermenter to 1-3 °C for 48-72 hours and keg or bottle using standard practices
Alcohol: 3.7% ABV
Bitterness: 8 IBU
Colour: 8 SRM
Black Rock Wort contains: Wheat & Lager malts