Dark Sour with Raspberries

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Recipe and notes from homebrewer Chuck Gosnell, who won 1st Place with this beer at the 2018 Minnesota Mashout homebrew competition. If you have any questions about the recipe, contact Chuck through his Twitter account
 
Dark Sour With Raspberry
 
Brewed 8/2016, packaged 1/2017.  This one is similar to The Rare Barrel Bruin recipe via the Brewing Network show “The Sour Hour” and the Milk the Funk Wiki, just tweaked to malts I had on hand at the time. 
 
OG 1.070
FG 1.010
ABV 7.8%
 

Malt

  • 70% Rahr Pils
  • 10% Wheat Malt
  • 6% Simpsons Double Roasted Crystal
  • 4% Chocolate Malt
  • 3% Flaked Rye
  • 3% Spelt Malt
  • 3% Acid Malt
  • 2% Perla Negra
 Mash at 158F for 45 minutes.
 
Boil 60 minutes.
 
Add 3 IBU of Hallertau Mittlefruh at 60 min.
 
Ferment with East Coast Yeast ECY 01 – Bug Farm.  
 
Racked onto six pounds of raspberry puree after fermentation is complete.  Added 50 ml fresh yeast slurry when fruit was added.  Aged on fruit for 3 weeks, then packaged.  Bottle conditioned with CBC-1 Cask & Bottle Conditioning Yeast and priming sugar.
 
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