Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
5.5 gal	60 min	23.2 IBUs	3.4 SRM	1.057	1.013	5.8 %
			Actuals	1.046	1.01	4.7 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
Mixed-Fermentation Sour Beer	28 B	1.02 – 1.09	1 – 1.016	5 – 50	2 – 50	2 – 3	2 – 10 %

Fermentables

Name	Amount	%
Pale Malt (2 Row) US	5 lbs	29.41
Pilsner (2 Row) Ger	4 lbs	23.53
Fruit – Raspberry	5 lbs	29.41
Fruit – Cherry Regular	3 lbs	17.65

Hops

Name	Amount	Time	Use	Form	Alpha %
Nugget	1 oz	15 min	Boil	Pellet	13

Yeast

Name	Lab	Attenuation	Temperature
Belgian Sour Mix 1 (WLP655)	White Labs	70%	65°F – 72°F

Mash

Step	Temperature	Time
Mash In	150°F	75 min

Fermentation

Step	Time	Temperature
Primary	365 days	67°F
Secondary	0 days	67°F
Aging	365 days	65°F

Notes

Primary – On going since July 19, 2019. 5 lbs of frozen raspberries (thawed) directly into primary. Poured 1 liquid vial of White Labs Belgian Sour Mix 1 (WLP655) into the a 5 gal carboy fermenter at room temperature, then sealed with an airlock.

After ~6 months (December 27, 2019), I was curious to try a sample from this batch. I poured some brew into a glass. In the glass it looked like tomato juice, I was expecting it to have a strong raspberry taste, but instead I was hit with strong flavors of burnt cigarettes, rubber, and barn yard. In the background there was mild tartness. I decided to measure the pH using pH paper and verified it with two different brands and the pH came out to be around 3.5-4.0. This batch clearly wasn’t ready to be kegged.

I figured I would experiment some more since this batch didn’t taste all too good, I had some left over ALDI Specialty brand sour cherries from Christmas and strawberry lambic Oudbeitje from Hanssens Artisanaal bvba which which had a pleasant strawberry scent. I then added 3 lbs cherries and dregs of the strawberry lambic and sealed the fermenter. I’ll check back in 3 months or so and my hope is the beer will be fruity.