How to Brew a FRUITED SOUR (KETTLE SOURED RASPBERRY BERLINER WEISSE)
Channel: TheApartmentBrewer
Date: 2023-08-28

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Believe it or not, I've never made a Kettle Sour before, until now. This delicious Raspberry Berliner Weisse is made using the kettle souring method and has delicious complexity in the sour character which pairs wonderfully with the raspberries added!
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Recipe on Brewfather: https://share.brewfather.app/HgHvuASceSp9JS

Recipe for 5 gallons (19 L) , your efficiency may vary:

"Ich Bin Ein Berliner Weisse"

3.6% ABV          4 IBU

3 lb Rahr Premium Pilsner Malt (50%)
3 lb Rahr Pale Wheat Malt (50%)
3 lb Raspberries added in secondary

Mash: 
148 F (64 C) for 90 min

Water (ppm): Ca: 48, Mg 4, Na 0, Cl 55, SO4 57, HCO3 0
Add to 8 gal (30 L) spring water: 2g Gypsum, 1g Epsom, 3g CaCl2
Adjust mash pH to 5.2-5.6 with lactic acid or slaked lime if needed.

Kettle souring method:
1. After mashout, acidify wort to 4.5 pH with approx 6 mL 88% Lactic Acid
2. Boil for 5-10 minutes to sterilize and break out proteins
3. Cool to 100 F (38 C)
4. Pitch 1 carton Goodbelly
5. Purge oxygen from kettle and wrap in plastic wrap/tape to seal it from oxygen
6. Keep at 100F for 24-48 hours while waiting for pH to reach 3.2
7. Once target pH reached, remove seal and boil for at least 15 min, adding hops as desired.
8. Pitch twice as much yeast as needed for gravity due to acidic fermentation environment.

15 min boil: 
15 min - Add 1/2 oz (14g) Hallertau Mittelfrueh

OG: 1.036

Yeast: Safale US-05/Goodbelly (Lactobacillus Plantarum)

Ferment at 68 F (20 C) for 7-14 days. Once the gravity goes below 1.010, add 3 lb crushed raspberries that have gone through at least one freeze/thaw cycle and allow to finish fermentation before packaging

FG: 1.005
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0:00 Intro and welcome 
1:56 Sponsorship segment
3:03 Recipe
8:07 Brew day/Kettle sour process
11:55 Fermentation plan
15:56 Fermentation follow-up/Fruit addition
16:50 Pour and tasting notes
20:28 Potential improvements
21:17 Philly sour vs kettle sour
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