Category Archives: sour beer

Raspberry Belgian 2020

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I’ve brewed this beer at least three or four times, and I keep coming back to it as one of my very favorite recipes. It’s crisp, it’s low alcohol, it’s flavorful, and it’s well out of my usual brewing styles. I wouldn’t want this year-round, but it sure is a nice treat every once in awhile!

deep pink beer in Belgian wit glass, held aloft against green tree leaves

My personal take on this recipe–which started out as a clone of Funkwerks Raspberry Provincial–has evolved since I first brewed it in 2017. Every batch is a bit different, especially in the souring strain and the type of raspberry puree added. It never fails to be a great beer.

Raspberry Belgian 2020

  • 4.75 lb. pilsner malt (Weyermann)
  • 2.5 lb. pale wheat malt (Weyermann)
  • 1.75 lb. acidulated malt (BestMalz)
  • 0.5 lb. Carapils malt
  • 0.5 lb. flaked oats
  • 0.5 lb. flaked wheat
  • 6 oz. rice hulls
  • 0.35 oz. Magnum hop pellets (13.2% alpha), 60 minute boil
  • 0.5 pkg. (~5 g) of Wildbrew Sour Pitch (Lallemand)
  • 1 pkg. Whiteout Belgian Wit Yeast (Imperial #B44)
  • 36 oz. raspberry puree

Target Parameters

  • 1.048 o.g., 1.013 f.g., 15 IBU, 3 SRM, 4.5% abv
  • 155° full-volume mash, 60 minutes
  • Overnight kettle sour
  • Claremont tap water, no adjustment

Procedure

  • I mashed in with ~8.5 gallons of water at 160°, to hit a 155° mash temperature target. After 60 minutes, I vorlaufed and collected the full volume of runnings.
  • In total, I collected 6.7 gallons of runnings with a gravity of 1.033. This was way below my target (and only 57% mash efficiency), so I added 0.75 lb. of extra light DME to bring the gravity up to 1.038.
  • I boiled the runnings for 10 minutes and then chilled to 115°. I added 1 tbs. of 88% lactic acid, to bring the pH down to ~4.4.
  • Once the kettle temp was down to 105°, I added 5 g of the Wildbrew Sour Pitch, stirred gently, and left it on a heating pad in a warm garage.
  • I started the souring process at around 10:30 am on 18 July 2020, and it was down to ~3.35 by the next morning. The sour level was right where I wanted it, when I sampled a little.
  • I boiled the beer for an hour, adding hops per the schedule as well as some yeast nutrient.
  • I chilled the wort and put it into my fermenter, bringing the temperature down the rest of the way in my fermentation chamber. I pitched the yeast, and let it ferment at 66°. The starting gravity was 1.046.
  • I pitched the yeast on 19 July 2020, and added fruit puree on 23 July 2020.
    • To make the puree, I took frozen raspberries (purchased fresh a few weeks prior, sorted, and frozen) and thawed them out. I had 72 ounces by mass, which was around 130 ounces by volume of whole raspberries. 12 ounces by weight should make around 6 ounces of puree by volume, so I ended up with around 36 ounces (a quart) of puree. To make the puree, I heated the raspberries in a double boiler, mashing them up. I heated the mixture to between 150° and 170°, with the bowl sitting in near-boiling water. I let it sit for 15 minutes and then chilled in an ice bath, before adding the puree to the fermenter.
  • I kegged the beer on 1 August 2020. Final gravity at that time was 1.020, for 3.3% abv; I wonder if the yeast hadn’t completely fermented out? I usually agitate the fermenter when I’m using the various Belgian wit strains, because they do tend to stall out without babysitting. Oh well…I figure that any final fermentation will hopefully wrap up in the keg.
  • I added 3.2 oz. of corn sugar boiled for ~2 minutes in 1 cup of water, and then sealed up the keg (adding a touch of pressure to make sure the lid was seated).
  • Carbonation level maxed out at around 24 psi at 72°, which is not terribly great as a level of carbonation for this style. That’s only 2.2 or so volumes of CO2, and I was aiming for 3.0 at least. I used my CO2 talk to top things up.
  • On 9 August 2020 (the same day as the tasting), I decarbonated a sample and measured gravity with both hydrometer and refractometer, getting a final gravity of 1.017. This works out to ~3.8% abv, and if I were to guess, around 4% abv when you factor in the sugars from the raspberry.

Tasting

deep pink beer in Belgian wit glass
  • Appearance
    • Right now (second day on tap for the keg), this beer has a gorgeous deep pink color, with a prominent haze. It pours with a frothy white head that subsides to a relatively continuous thin blanket.
  • Aroma
    • This beer smells like fresh raspberry. I get maybe a little bit of the citrusy Belgian wit yeast character behind that, but the raspberry is front and center here.
  • Flavor
    • What else? Raspberry! More seriously, the beer has a pleasant (but not over-the-top) tartness, with a berry and citrus character. The malt is pretty subdued, and largely overwhelmed by the fruit and sour notes. But, raspberry definitely dominates.
  • Mouthfeel
    • Crisp and light bodied, with a nice smooth finish. Carbonation is high, which gives a pleasant and spritzy character to the beer, but the heavy amount of suspended yeast and the malt bill keep it from being too thin.
  • Would I brew this again?
    • This is one of my very favorite summer beer recipes. It has evolved considerably from the original clone recipe, and it has further evolved from my initial few attempts. It’s such an interesting beer, and is a good reward for the above-average amount of effort and above-average ingredient cost. The only minor change I might make would be to ditch the acidulated malt–it’s a holdover from the original recipe, which used this malt alone to get the desired sour character.
  • Overall
    • 9/10

Kegging Updates: Raspberry Belgian, Thumbspike Saison 2.1

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I’ve done a decent bit of kegging this past week, to square away some beers slated for the Lake Arrowhead Brewfest that I’ll be serving with Horse Thief Brewers. The festival is just under a month away, but with a new baby soon to arrive in the household I know that time will be tight. Gotta keg while the kegging’s good!

Raspberry Belgian, transferring to the keg

Raspberry Belgian 1.1, transferring to the keg

My cold storage space is also tight, so I’ve decided to get the beers carbonated and conditioned using a more “traditional” keg priming technique. Not only does it cut down on my CO2 usage, but it also should help to eat up any residual oxygen from the transfer and help the beers stay a bit fresher. Now of course it would be ideal to do the full keg purge with CO2 and closed transfer thing. But as I said…I’m tight for time and not keen on always blowing through my CO2 supply. I also feel that these two beers should hold up pretty well (both are fairly high alcohol and one is quite tart); if it was a delicate lager, crystal malt heavy porter, or hoppy IPA, I would definitely do things differently.

In any case, here are the details on everything.

Thumbspike Saison 2.1

I brewed this beer on June 25, and fermented it at the ambient temperature–around 75° on up. I kegged the batch on 12 July 2017, with 2.75 oz. of corn sugar boiled in 1 cup of water. Around 5 gallons went into the keg. Final gravity was 1.003, down from 1.055. This works out to around 6.8% abv.

Raspberry Belgian 1.1

I brewed this beer on 27 June, fermenting it at around 66°. On the fourth day of fermentation, 1 July 2017, I added around 1L (~4.25 cups) of Vintner’s Harvest raspberry puree. After about a week, I moved it out of the fermentation chamber to finish out at ambient temperature, around 78°.

I kegged the beer on 14 July 2017. The flavor was nice and tart, although at this point the raspberry comes through more in the aroma than in the flavor. I will have to see if that changes when I chill it and serve it carbonated; there might be some minor adjustments required prior to the festival, if that’s the case.

Because I wanted to keep this beer for home use too, I split it between two mini-kegs. Three gallons went into one, with 1.82 ounces of corn sugar boiled in 1 cup water (targeting around 3 volumes of CO2). The remaining 2 gallons or so went into another keg, which I force carbonated to around 2.8 volumes.

Final gravity for this batch was 1.013, down from 1.044. That clocks in at 4.1% abv–a very nice session beer!

Raspberry Belgian 1.1

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In another brew for the Lake Arrowhead Event, I’m doing a second attempt at my Raspberry Belgian. The first version turned out reasonably well, although I felt like it needed a bit more tartness as well as a bit more body. I thought the body could be augmented by doing a batch sparge instead of a no-sparge technique; the latter consistently leads to low efficiency on my system and thus a lower starting gravity. As for the tartness…I elected to do a kettle sour instead of improvising with acid malt.

Recently, one of my fellow homebrew club members presented on kettle souring, particularly his approach with using a yogurt-based culture. Now, I’ve done kettle souring once before–with incredible results–but in that case I used a commercial lacto strain specifically for homebrewers. I was intrigued by the thought of souring more cheaply, and thought this was a great batch in which to give it a try.

sour_culture

Sour culture ingredients and tools

For my culture, I chose The Greek Gods’ brand nonfat Greek yogurt–other homebrewers have reported success with it, and it has a nice blend of various lacto strains. So, 24 hours before my planned brew session, I made a 1L starter (1 L water, 100 g extra light DME, and a pinch of Fermax yeast nutrient) with 3 tsp. of yogurt. Because I’m not using a stir plate, next time I’ll want to break up the yogurt a bit; I noted that the first clump I put in never really broke up well, even with some gentle swirling. Greek yogurt is thick! I let the starter sit overnight on a heating pad set for 100° (I taped the sensor on the side of the flask). By the next day, it had a nice sour aroma, so I deemed it ready to go.

Raspberry Belgian 1.1

  • 5 lbs. Château Pilsen malt (Castle Malting)
  • 2 lbs. white wheat malt (Great Western Malting)
  • 0.5 lb. carapils (Briess)
  • 0.5 lb. flaked oats (store brand quick oats)
  • 0.5 lb. flaked wheat
  • 0.20 oz. Warrior hop pellets (15.8%), 60 minute boil
  • 0.15 oz. Willamette hop pellets (4.9%), 15 minute boil
  • 1 Whirlfloc tablet, 10 minute boil
  • 0.5 tsp. Fermax, 10 minute boil (added before souring)
  • 1 tsp. Fermax, 10 minute boil (added after souring)
  • 1 pkg. Belgian Wit Ale yeast (WLP400), prepared in 1L starter
  • 4.25 cups (1 L) raspberry puree (Vintner’s Harvest brand)

Target Parameters

  • 156° mash, 60 minutes
  • 10 minute boil and 24 hour kettle sour prior to 60 minute boil
  • 1.044 o.g., 1.012 f.g., 4.2% abv, 14 IBU, 3 SRM, 5 gallons into the fermenter

Procedure

  • I prepared the sour culture as specified above, 24 hours in advance.
  • On brew day (part I), I mashed in with 3 gallons of water at 166.5°, to hit my mash target temperature of 156° right on the nose!
  • I added 1.6 gallons of water to sparge, vorlaufed, collected first runnings, and then added 3.5 gallons of water for the second sparge.
  • In total, I collected 6.75 gallons of wort at a gravity of 1.038–81% efficiency!
  • Using 3.5 tsp. of 88% lactic acid, I adjusted the pH of the wort to around 4.2. This was a slight overshoot of my target, but I figured I would be OK.
  • I boiled the wort for 10 minutes, adding the first bit of Fermax. After 10 minutes, I chilled the wort to ~100° and then added the yogurt culture. I left the kettle on a heating pad, with the temperature controller set to 100°.
  • After ~21 hours, the temperature had settled to around 94°, and the pH was down to ~3.1 (a bit too sour for my tastes!). I added 1.5 tsp. of chalk to the kettle to raise things up a bit.
  • I boiled the wort for 60 minutes, adding the various ingredients per the schedule in the recipe. At the end, I chilled the wort down to 80° and then transferred it into my fermenter. Six gallons of wort made it in. I then did the remaining chill to 66° in my fermentation chamber. I pitched the yeast, and let things move along.
  • The final pH prior to the yeast pitching was 3.39; much more reasonable. It may even be a bit too tart yet, but we’ll see. Starting gravity was 1.044, right where I wanted it to be!
  • I brewed the beer and pitched the yeast on 27 June 2017. Initial fermentation was at 66°. After 4 days, on 1 July 2017, I added 4.25 cups of raspberry puree and raising the temperature to 68°.

Beer Tasting: Raspberry Belgian

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20170423_154842My first attempt at a fruit beer was fairly decent…it was quite refreshing on a hot day, and the two gallons or so got depleted pretty quickly. I did squeeze in a tasting before it was all gone, with plenty of ideas for next time.

  • The Basics
    • O.G. = 1.039; f.g. = 1.011; 3.8% abv; 3 SRM; 15 estimated IBU
  • Aroma
    • A very nice raspberry aroma front and center!
  • Appearance
    • Clear and pinkish-red. The head is off-white, low, and modestly persistent.
  • Flavor
    • Slightly tart and dry, with not much in the way of malt character. The raspberries come through as mild and a nice complement to the tartness.
  • Mouthfeel
    • Fairly thin, with moderate carbonation and a dry finish.
  • Would I brew this again?
    • I like where this recipe is heading, but it needs some pretty heavy modifications. I think the low starting gravity (1.039, versus 1.043 as requested by the recipe) hurts things a little bit, and so a bit more attention and adjustment to the starting wort to match the higher gravity is in order. I don’t think mash temperature needs much adjustment–I would likely just add in a bit more base malt and perhaps double the oats to add a bit more mouthfeel. Next time, I might also consider swapping out some or all of the pilsner malt for 2-row, to give the beer a touch more malt character. The raspberry comes across quite nicely; I think the amount and the technique worked out well. I’m pleasantly surprised in particular by how clear this beer turned out! It’s really pretty. Finally, the beer is less tart than I expected. Next time, I might do a 24 hour kettle sour before boiling.
  • Overall
    • 5/10

Raspberry Belgian

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Our brew club is focusing on fruit beers for the April meeting, so I wanted to have something ready to go. Thumbing through the recently published Brew Your Own book, I saw a tasty-looking recipe for a clone of Funkwerks Raspberry Provincial.

One interesting thing about the BYO recipe is that it uses acidulated malt rather than kettle souring to achieve the sourness. I vacillated on which approach I would take, but in the end went for acidulated malt for simplicity.

I modified the recipe slightly for the hop bill, and also scaled it down from 5 gallons to 3 gallons. I figured I didn’t really want 5 gallons of a raspberry beer, tasty though it might be. I also will be using a home-made puree from frozen raspberries, rather than canned raspberry puree. The cans are huge, more than twice the volume I need for this recipe, and a bit expensive, so it didn’t make sense to waste the money buying a whole ton of extra raspberry. Per recommendations on the fruit puree company website, I upped the quantity of fruit by 12 percent a bit to account for all of the stuff that doesn’t make it into a typical puree can (seeds, etc.). The final modification was to go with a full-volume mash, to save a bit of time.

Raspberry Belgian

  • 2.5 lb. floor-malted Bohemian pilsner malt (Weyermann)
  • 1.25 lb. white wheat malt (Great Western Malting Co.)
  • 0.75 lb. acidulated malt (Weyermann), added to last 20 minutes of mash
  • 0.3 lb. flaked oats
  • 0.3 lb. flaked wheat
  • 0.25 lb. Carapils malt
  • 0.16 lb. rice hulls
  • 0.12 oz. Warrior hops (15.8% alpha), 60 minute boil
  • 0.20 oz. Willamette hops (5.1% alpha), 15 minute boil
  • 1 pkg. Belgian Wit Ale yeast (WLP400, White Labs), prepared in 0.5L starter
  • 17 oz. raspberry puree, added after 4 days of fermentation

Target Parameters

  • 155° mash, 60 minutes
  • 1.043 o.g., 1.011 f.g., 4.1% abv, 15 IBU, 3 SRM, 3 gallons into the fermenter

Procedure

  • I added 5.25 gallons of water at 170°, and let it cool down until it hit a temperature of 159.5°. Then, I mashed in with my grains (except for the acidulated malt) and hit a temperature of 155.4°.
  • After 40 minutes, the mash temperature was down to 150.4°. At this piont, I added the acidulated malt.
  • At the end of the 60 minute mash, the temperature was down to 148.7°. I vorlaufed and collected 4.2 gallons of wort with a gravity of 1.030. This equated to 64% efficiency. That is a fair bit below my normal efficiency in the upper 70s, but I figure that was probably due to the full volume mash, no sparge technique, as well as the high number of adjuncts.
  • I added hops per the schedule, over the course of a 60 minute boil.
  • After 60 minutes, I chilled to 70°, transferred to the fermenter while aerating, and pitched the yeast.
  • Starting gravity was 1.039, a bit below target. I think I’m okay with that, given how new this brew is to my experience. I find it interesting that, at least in a casual tasting, the flavor isn’t that prominently sour or tart. I wonder how that will come through in the finished beer?
  • I brewed this on 10 March 2017, and will be fermenting at 71°. On March 14, I will add the raspberry puree.