Raspberry Philly Sour
4.6% / 11.1 °P
Recipe by
Durul Güven
All Grain
Jet 30
67.4% efficiency
Batch Volume: 29 L
Boil Time: 30 min
Mash Water: 25.18 L
Sparge Water: 11.4 L
Total Water: 36.58 L
Boil Volume: 33.05 L
Pre-Boil Gravity: 1.040
Vitals
Original Gravity: 1.045
Final Gravity (Adv): 1.010
IBU (Tinseth): 10
BU/GU: 0.22
Color: 9 SRM
Mash
Temperature — 35 °C — 20 min
Temperature — 45 °C — 20 min
Temperature — 55 °C — 10 min
Temperature — 65 °C — 60 min
Temperature — 75 °C — 10 min
Malts (6.06 kg)
1.93 kg (23%) — Weyermann Wheat Malt, Pale — Grain — 2 SRM
1.88 kg (22.4%) — Weyermann Abbey Malt — Grain — 22.5 SRM
990 g (11.8%) — Weyermann Pilsner — Grain — 1.7 SRM
510 g (6.1%) — Weyermann Acidulated — Grain — 1.8 SRM
440 g (5.3%) — Barley, Flaked — Grain — 1.7 SRM
310 g (3.7%) — Weyermann Carapils/Carafoam — Grain — 2 SRM
Other (2.325 kg)
2.055 kg (24.5%) — Cherry(Fruit) — Other — 0 SRM
270 g (3.2%) — Briess Rice Hulls — Adjunct — 0 SRM
Hops (22 g)
10 g (8 IBU) — Centennial 10% — First Wort
12 g (2 IBU) — Centennial 10% — Boil — 5 min
Yeast
1 pkg — Lallemand (LalBrew) Philly Sour 75%
Fermentation
Primary — 23.5 °C — 10 days
Carbonation: 2.4 CO2-vol
Og:1047
Yazın lıkır lıkır içimlik vişneli sour bir bira oldu, philly sour mayayı çok seviyorum daha önce rye ipa yı philly sour mayayla yapmıştım ve bayılmıştım, bu da çok güzel oldu ama ipa reçetesiyle bir tık daha fazla beğendim
