Tart and Lazy Raspberry

All Grain Recipe

Submitted By: topoisomerase (Shared)
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Brewer: Jason Affourtit
Batch Size: 5.60 gal	Style: Specialty Beer (23A)
Boil Size: 7.09 gal	Style Guide: BJCP 2008
Color: 4.1 SRM	Equipment: Braumeister 20L
Bitterness: 20.9 IBUs	Boil Time: 90 min
Est OG: 1.066 (16.1° P)	Mash Profile: Temperature Mash, 3 Step, Medium Body JPA
Est FG: 1.017 SG (4.4° P)	Fermentation: Ale, Two Stage
ABV: 6.5%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
2 lbs 4.00 oz	Fruit - Raspberry (0.0 SRM)	Adjunct	1
2 lbs	Fruit - Raspberry (0.0 SRM)	Adjunct	2
6 lbs	Pilsner (Weyermann) (1.7 SRM)	Grain	3
6 lbs	White Wheat Malt (2.4 SRM)	Grain	4
12.00 oz	Acidulated (Weyermann) (1.8 SRM)	Grain	5
1.50 oz	Tettnang [4.5%] - Boil 60 min	Hops	6
1.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	7
1.0 pkgs	American Hefeweizen Ale (White Labs #WLP320)	Yeast	8
1.0 pkgs	Lactobacillus (Wyeast Labs #5335)	Yeast	9

Notes

Original recipe: http://www.homebrewtalk.com/f72/sour-cherry-wheat-fast-fake-kriek-460657/ See site for details of sour mash ***in main mash, only use 3# of pilsner malt and 6# of white white (other 3# of pilsner is in sour mash) Incubated sour mash with Lactobacilli for 3.5 days at 115F. Emptied entire contents of sour mash to the mash tun with 15 minutes remaining in the sacch. step, then resumed program. Proceeded with brewing per SOP total mash water volume 26L (22L in main mash + 1 ga (~4L) in sour mash). sparge was only 5L due to increased volume added 3*12 oz (36 oz total) of thawed (in Ziploc in hot water bath) raspberries in final 15 min of boil pitched yeast at 70F, set temperature controller for Ferm Wrap to 69F. After fermentation has gone terminal in about a week or so, rack to secondary and add 5 lbs of frozen raspberries, but first pasteurize them by “boiling” them at 160 degrees F. in a ziplock bag for 15 min. Cool the raspberries first of course, let the beer sit on the fruit for 2 weeks

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