Kettle Soured Raspberry Blonde

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Northerngal

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Recipe Type
All Grain
Yeast
S05
Yeast Starter
none
Batch Size (Gallons)
5
Original Gravity
1042
Final Gravity
1010
Boiling Time (Minutes)
60
Color
Red
Primary Fermentation (# of Days & Temp)
3 days @ 95'F
Secondary Fermentation (# of Days & Temp)
10 days @ 70'F
Additional Fermentation
10 days @ 70'F
Tasting Notes
Sour, tart, raspberry on the nose, hints of lime/citrus
9 lb 2row
1 lb pilsner
0.5 lb crystal malt

BIAB Style
Mash at 158 for an hour with 7.5 gal water. Remove & squeeze bag.
Sour with lacto; brew belt for 3 days at 95F until pH of 3.5 or 3 (to preference)
Boil for an hour to kill lacto. I don't use hops in this beer, obviously they can be added to preference.
Pitch with S04 when cool. Ferment for 1-2 weeks until FG is reached. Add in 6lbs raspberries and zest of 6 limes. 10 more days at 65F; bottle or keg as preferred.
 

deadwolfbones

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Nice! Just in case you didn't know, you don't have to boil for a full hour. 15 minutes or so is good enough.
 

toddo97

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Nice simple, quick recipe. How was the color? I think I'll try this in the next couple months or so.
 

k0davis

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Turn out ok? Just added the lacto. Now for the wait
 
OP
Northerngal

Northerngal

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S05; sorry for the confusion. Colour was a dusky pink/red and it was tart raspberried and delicious.
 

Blazinlow86

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Sounds nice. I did a 50/50 pilsner/wheat kettle sour using wyeast 5335 then used us05. I bittered to 8ibu and used raspberry in the secondary. It turned out very nice. Cheers
20180905_202058.jpeg
 

triat00

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Hello

Newbi sour question:
Why does he have to boil only for 15 minutes?

Wouldnt pilsner malt require 60 minutes?
 

RPh_Guy

Bringing Sour Back
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If i want to use raspberry extact, CAN I ferment only 2 weeks
Correct, if you just want to add extract/flavoring at bottling you don't need a secondary.
or the schedule is the same as non sour beer?
Not sure what you mean. Most ales are ready to bottle in 1-2 weeks.
Adding real fruit/juice requires some additional time to ferment and clear.

Cheers
 

nathliea

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That sounds really good. I just started playing around with kettle sours, doing 1-gallon experimental batches using Briess Pilsen Light DME. The first batch I'm just doing straight-forward, no extracts or secondary fruits. Just primary, add priming solution and bottle. It came out a beautiful, bright yellow color and very tart. Super excited to try it when it's done conditioning.

The 2nd batch I have at 102F right now with the lacto in it at juuuust about 23 hours. Going to follow the same process as the first but make it a tropical fruit sour. At 24 hours I plan to boil for 15 minutes, pitch 0.5 amarillo hops at flameout and ferment until OG is reached. Then into 2ndary with mixed tropical fruits for about 10 days. I am super interested to see how this comes out.
 

TNJake

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I have never done a sour but was looking into a very similar recipe just without the lime and uses tettnang hops and T-58 yeast.

I'm considering the lime. Anyone have $.02 for US-05 vs T-58 in something like this?
 

universalfrost

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T58 will give you a bit more peppery flavor vs us05 Not much just subtle. I use both yeast a lot and I prefer 58 for my lime sour that is similar to this sour
 

Fennykun

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Brewing a smaller batch would use the same temps and time for the mash, right?
I'm new to this
 

kacey1973

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Sounds nice. I did a 50/50 pilsner/wheat kettle sour using wyeast 5335 then used us05. I bittered to 8ibu and used raspberry in the secondary. It turned out very nice. Cheers View attachment 587887
What hops did you add? When did you add them? You mention the two yeasts. Pitch them both at the same time? Thanks for any info. Looking to do my first kettle sour soon.
 

kacey1973

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9 lb 2row
1 lb pilsner
0.5 lb crystal malt

BIAB Style
Mash at 158 for an hour with 7.5 gal water. Remove & squeeze bag.
Sour with lacto; brew belt for 3 days at 95F until pH of 3.5 or 3 (to preference)
Boil for an hour to kill lacto. I don't use hops in this beer, obviously they can be added to preference.
Pitch with S04 when cool. Ferment for 1-2 weeks until FG is reached. Add in 6lbs raspberries and zest of 6 limes. 10 more days at 65F; bottle or keg as preferred.
Sounds awesome!
 

fendersrule

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Going to make this soon.

Is it a good idea to boil 15 minutes after the mashing to "kill" anything that you don't want before moving to the souring? That's what I did when I made a sour long ago. but I noticed you didn't. Just curious.

Yes, brewing for only 15 minutes when the time come is all you need. Good time for some very minute hop additions if desired <8 IBU.
 

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