 |
Fruit Lambic |
5 Gal |
4.34% |
42.47 |
1.04 |
1.007 |
5.27°L |
Extract |
142 |
Beer
0 |
|
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Title: Oaked Raspberry Kettle Sour Golden Ale |
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|
| Boil Size: 3 Gal |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar Scale: Specific Gravity |
| Brew Method: Extract |
Pitch Rate: N/A |
Primary Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 03/02/2018 05:16 PM |
Notes: 1. Steep grains at 155 for ~20 mins. Discard grains.
2. Rapidly cool to 100 degrees F.
3. Reduce ph to 4.5 using phosphoric acid (I used 8oz which was probably WAYYY too much)
4. Pitch Omega Lacto Blend Yeast and keep it around 100 Degrees for 24-48 hrs. Add CO2 on top periodically.
5. Bring back to a boil.
6. Add DME and Alcohol Boost (corn sugar).
7. Add hops.
8. Boil for 60 mins.
9. Cool, add 2 more gallons of water, and pitch yeast.
10. Two weeks later, add oak cubes and 3 oz raspberry extract.
11. One day later (probably could've waited longer), add one small vial of red food coloring, and then bottle. |
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