Raspberry Sour Beer Experiment

Darkness · Dec 5, 2011

Just a thought BIGER Fermenters a gallon jug really. I don't know where u r located but a good tip for every one, if you have a little Donut Shope near u swing in early and ask them if the have any filling buckets u could buy. They r around three gal and my local shop sells them for 1.50 ea keep it in mind next time the kids or company want some donut holes

Fermenting
Apple Wood Smoked IPA
Imperial Black IPA
Belgium Wit

boysbrew2012 · Mar 12, 2013

So my sour raspberry pale ale goes a little something like this...makeshift recipe from santa cruz brewery

1 lb Crystal 10L
5 lbs ultralight malt extract
1 oz hallertau
1 oz Pacific Gem

2ndary fermenter
1 can raspberry puree
1 lb hibiscus
1 lb rose hips
1lb maltodextrin

Fingers crossed this recipe rocks!!! Not sure how to apply the rose hips and hibiscus...being they are tea ingredients should i boil them and drain them and add them or boil 1-3 cups with the dry ingredients and add flavored water into fermenter? any ideas?

todd46 · Mar 12, 2013

boysbrew2012 said:
So my sour raspberry pale ale goes a little something like this...makeshift recipe from santa cruz brewery

1 lb Crystal 10L
5 lbs ultralight malt extract
1 oz hallertau
1 oz Pacific Gem

2ndary fermenter
1 can raspberry puree
1 lb hibiscus
1 lb rose hips
1lb maltodextrin

Fingers crossed this recipe rocks!!! Not sure how to apply the rose hips and hibiscus...being they are tea ingredients should i boil them and drain them and add them or boil 1-3 cups with the dry ingredients and add flavored water into fermenter? any ideas?

Raspberry and rose hips, sounds tasty to me, I'm curious how this comes out. I think a full pound of maltodextrin is way too much though, I'd halve that at least (unless you've used that much before and liked it).

boysbrew2012 · Mar 14, 2013

todd46 said:
Raspberry and rose hips, sounds tasty to me, I'm curious how this comes out. I think a full pound of maltodextrin is way too much though, I'd halve that at least (unless you've used that much before and liked it).

I used a 1lb of maltodextrin in a cream ale since I don't have a keg yet it seemed only natural to attempt it so we shAll see how it holds up during the aging process....also added a pound in my galaxy IPA for a creamy finish so time will tell. My mantra when brewing is go big or go home!!

boysbrew2012 · Sep 15, 2013

So I am back with an update or question really.....I used canned raspberry puree when i made the wort. It is in the 2ndary fermenter and the razz puree from the bottom is floating to the top. Should I be worried? or is this a good sign and once all the puree has floated to the top, should I bottle???

I should also add it looks like fermentation has kicked in again as my bubbler started up again....it smells fantastic so pretty boggled about now

Never done a sour before so I am curious as to what is going on?

Any insight would be great.

Thanks

Raspberry Sour Beer Experiment

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