Poor Man's Sour Grisette with Raspberries All Grain 5.1 Gallons into Fermenter OG: 1.041 FG: 1.007 ABV: 4.5% SRM: Pink IBUs: 18 (Tinseth) Mash Efficiency Target: 70% (no sparge) Grain Bill: Weyermann German Pilsner Malt - 6.3125 lbs Weyermann Wheat Malt - 1.8125 lbs Hop Bill: 60 Minutes - 1 ounce Hersbrucker Pellets, 3.1% AA (or a noble hop) 20 Minutes - 0.5 ounces Styrian Goldings, 4% AA (or a noble hop) Yeast: Wyeast 3724, BrewCipher (default) pitch Strike Water (ppm): Ca 169, Mg 11, Na 12, Cl 102, SO4 236, HCO3 107 1 ml lactic acid added to mash. Mashout Water (ppm): Ca 39, Mg 11, Na 12, Cl 17, SO4 39, HCO3 107 Process: Mash - 151F, 60 minutes, 1.475 quarts per pound Boil - 90 minutes Other Notes: Pitch at 67F, ramping up to 80F over first week. When attenuation is finished, rack onto 5 lbs Frozen and Thawed Raspberries for about a week, or until 3724 finishes eating fructose. Carbonate to 3.3-ish volumes. I am calling this beer "Poor Man's Sour" because I wanted a level of refreshing tartness (from the 3724 and the Raspberries) reminiscent of a sour (without using bugs), and that's how it turned out. Plus, you're poor after buying 5 lbs of raspberries.