← Raspberry Berliner Weisse

29A Fruit Beer

Raspberry Berliner Weisse

2026-07-30 · 23.5 L batch

OG1.046
FG1.009
ABV5.1%

Water prep

Mash pH 5
Calcium Chloride half tsp in mash
Calcium Sulphate 1 tsp in mash
Lactic acid (88%) mash water to pH 5.0; further drops pre-souring to bring the cooled wort from 5.4 back to 5.0

Grain bill

Gladfield Pilsner Malt 3 kg 50%
Gladfield Wheat Malt 2.5 kg 41.7%
Gladfield Vienna Malt 0.5 kg 8.3%

Mash

Strike18 L
Rest 65 °C / 60 min
Mash out 75 °C / 10 min

Sparge

Sparge 15 L at 75 °C
Pre-boil target28 L

Boil 60 min

60 min Saaz 5 g
10 min Saaz 25 g · Yeast nutrient half tsp · Protofloc half tsp
Post-boil target24 L

Whirlpool

Saaz 20 g

Fermentation

Lactobacillus plantarum10 capsules
SafAle US-052 packets (22 g)
Temperature22 °C

Later additions

Raspberries (frozen, thawed, in a hop bag) 1000 g

Into fermenter

Target volume23.5 L
Pitch temp22 °C