raspberry hibiscus oak-smoked sour.

fermented with simonaitis and soured with Lallemand dry plantarum.

The smoke and the raspberry work so well together. I was worried it wouldn't work, but its magical. The
woody/meaty oak smoke is a nice compliment to the lacto and raspberry acidity, which is softened up
nicely with the pillowy wheat body. The head retention is nuts, too! Super easy recipe.

Recipe:

100% weyermann oak-smoked wheat malt

10% grist weight in rice hulls

Mash:150f for 60 mins at 5.2ph

No boil

Bring wort up to 170f for 15 mins to pasturize and add yeast nutrient.

Whirlpool 3oz hibiscus (for a 12 gal batch) for 15 mins at 170f

Pitch Simonaitis and Lacto Plantarum at 32c and raise 2c a day until finished, usually around 36c

Add 1 49oz can of vintners harvest raspberry on day 3, and dry hop with 2oz Monroe hops

OG: 1.028

FG: 1.007

RED FRUIT PALO SANTO SOUR WHEAT BEER

3.0% / 7.3 °P

Boil Time: 60 min

Pre-Boil Gravity: 1.025

Original Gravity: 1.029

Final Gravity (Adv): 1.006

IBU (Tinseth): 5

Color: 6.3 EBC

Mash

Temperature — 65 °C — 60 min
Temperature — 78 °C — 15 min

2.5 kg (100%) — Weyermann Beech Smoked Barley Malt — Grain — 6 EBC

25 g — Saaz 3.75% — Dry Hop — 2 days

30 g — Hibiscus — Boil — 10 min

1000 g — Raspberries — Primary

300 ml — Norwegian Farmhouse Kveik #10 Framgarden, Stordal

3 g — Lallemand sour pitch Wildbrew sour pitch

0.5 L starter

50 g DME / 60 g LME

50 billion cells overbuild: 0.15 L (30%)

Pitch Amount: 0.35 L

Fermentation

Primary — 32 °C — 1 days

Primary — 33 °C — 1 days

Primary — 34 °C — 1 days

Primary — 35 °C — 1 days

Primary — 36 °C — 1 days

Secondary — 21 °C — 3 days

Cold Crash — 4 °C — 3 days

Carbonation: 2.4 CO2-vol

eerst nog eventjes in de brouwketel mocht blijven tegen 37°C om te verzuren.

Na 24h een 500ml giststarter van framgarden kveik toegevoegen en de temperatuur

op 35°C zetten.
Op dag 4 overhevelen naar een gistvat bovenop 1kg frambozen en 25g saaz, waarna
de gisting weer in gang schoot en dit zo 2 weken laten doen waarna alles koelen tot
4°C voor 2 dagen en bottelen.

Het is geen echte kettle sour omdat er na de verzuring niet meer gekookt wordt, dus
de lactobacillus wordt enkel "gestopt" door de dry hop.