RECIPE FOR 100L

MALT

HOPS

YEAST

BACTERIA

Fruit

Mashing temperature

Step 1: Mashing
Mash-in and follow the profile below:

Mash-in at 65°C.
Rest for 50min at 65°C.
Rise to 72°C at 1°C/min.
Rest for 15min at 72°C and do the Iodine Test.
Rise to 78°C at 1°C/min.
Rest for 2min at 78°C to mash out.
Once the mash is done, filter and sparge with water at 78°C.

STEP 2: Kettle Souring
Cool down the wort to 37°C in the kettle.
Pitch the bacteria, keep the temperature at 37°C and keep the kettle atmosphere oxygen-free as much as possible.
Let it sour for 24-36h until it reaches a pH of 3.2-3.6

STEP 3: Boiling
Boil for 60min. After 10min add Magnum.
Whirlpool to remove the trub

Step 4: Fermentation and Maturation
Cool down the wort to 18°C and pitch the yeast. Ferment at 18°C for 1 day then rise to 22°C. After 4 days, add crushed raspberry. Once the fermentation is done (FG reached and off flavours removed – about 7 days), drop the temperature to 8°C and rest for 1 day and then harvest the yeast. Drop the temperature to 2°C and rest for 7 days. Please note that the ABV can be affected by the raspberry addition due to its volume and sugar level.

Step 5: Cold Aging and Packaging Cold age the beer at -1°C for 5 days, remove the residual yeast and force carbonate until 5.5 g/L of CO2. The beer is ready for packaging and drinking. Enjoy!
*For refermentation in the bottle, add brewing sugar and SafAle F-2.