thebigtone
Member
- Joined
- Dec 22, 2021
- Messages
- 14
- Reaction score
- 7
- Recipe Type
- All Grain
- Yeast
- Lallemand Philly Sour x2 packets
- Yeast Starter
- n/a
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.044
- Final Gravity
- 1.006
- Boiling Time (Minutes)
- 30
Hi all, I just brewed a raspberry sour with Lallemand Philly sour and it turned out extremely well, so I figured I would share the recipe. One thing I did differently this time was to use dried raspberries, specifically Jungle Powders Raspberry Powder, which was WAY easier than dealing with fresh or frozen raspberries and it worked out perfectly. The idea came from someone else I saw in a forum post once, can't find the original post but let me know if it was you and I'm happy to give you a shout out for the original idea.
The OG was a little lower than I expected, but I don't mind considering I was going for something a little more refreshing and crushable. I recommend using the oldest hops you have on hand, doesn't make as much difference in this one and might add to the funk. Typical Philly Sour yeast fermentation here with a day of zero airlock activity (lactic acid production), then picks up the pace. I add the dehydrated raspberry after 5 days and it picked back up yet again, left for another two weeks.
See below for pic and recipe, enjoy!
BIAB
4 lbs Rahr North Star Pils
1 lbs Vienna
2 lbs Torrefied Wheat
2 lbs Flaked Wheat
4 oz. Acidulated Malt
2 oz. Special B
1 lb Corn Sugar (10 mins left in boil)
RO water adjusted to 57 ppm Chloride and 113 ppm Sulfate.
50 min mash at 152 deg
30 minute total boil time
Hops: Crystal 1.15 oz x 30 min boil
Corn sugar added x 10 mins
Whirlflock tab at 5 mins
2x Philly Sour yeast
Ferment 5 days at 70 degrees, then add 3.5 oz Dried Raspberry Powder (full bag, equals 28 oz. raspberried). Ferment additional 2 weeks.
The OG was a little lower than I expected, but I don't mind considering I was going for something a little more refreshing and crushable. I recommend using the oldest hops you have on hand, doesn't make as much difference in this one and might add to the funk. Typical Philly Sour yeast fermentation here with a day of zero airlock activity (lactic acid production), then picks up the pace. I add the dehydrated raspberry after 5 days and it picked back up yet again, left for another two weeks.
See below for pic and recipe, enjoy!
BIAB
4 lbs Rahr North Star Pils
1 lbs Vienna
2 lbs Torrefied Wheat
2 lbs Flaked Wheat
4 oz. Acidulated Malt
2 oz. Special B
1 lb Corn Sugar (10 mins left in boil)
RO water adjusted to 57 ppm Chloride and 113 ppm Sulfate.
50 min mash at 152 deg
30 minute total boil time
Hops: Crystal 1.15 oz x 30 min boil
Corn sugar added x 10 mins
Whirlflock tab at 5 mins
2x Philly Sour yeast
Ferment 5 days at 70 degrees, then add 3.5 oz Dried Raspberry Powder (full bag, equals 28 oz. raspberried). Ferment additional 2 weeks.
