Raspberry Sour Ale Brewed with Amoretti Natural Flavor
- Style: Raspberry Kettle Sour Ale
- Liters: 70
- Original Gravity: 1.056
- Final Gravity: 1.014
- ABV: 5.6%
- IBU: 29
- SRM: 3.5
- 12.00 kg (70.6%) of UK Pale Ale Malt
- 3.00 kg (17.6%) of German Pilsner Malt
- 2.00 kg (11.8%) of Heidelberg Wheat Malt
- 226 grams of Amoretti Raspberry directly in the kegs
- 75 grams of Centennial First Wort Addition
- Community Cultures Yeast Lab Kveik
- 68 °C/152 °F for 60 mins
- 77 °C/170 °F for 15 mins
After the mash process and a short boil (15 mins) to sterilize, chill the wort to 37 °C (98 °F) and add 1 kg of unmilled Pale Ale malt to the kettle. Keep the temperature of 37 °C/98 °F for 48 hours. The PH, after 48 hours of soaked malt, is 3.8. Now start the boil and add the hops like a standard brew day. Chill the wort and pitch your favorite yeast strain.
We used CCYeastLab's Kveik yeast. Fermented for 7 days at 23C degrees, then raises the temperature for 48 hours for the diacetyl rest. Lower the temp to 12C degrees for 48 hours. Then transfer the beer to the kegs, add the Amoretti Raspberry and wait two weeks, until the natural carbonation is completed.
A delicious Raspberry Sour Ale with good acidity combined with an intense aroma of freshly picked raspberry (the aroma is amazing!). The yeast helps with a nice tropical fruit flavor to complement the beer profile. Can't wait to put the other Amoretti fruit extracts to the test in different sour beers!