Fruited Sour brew day 4-13-24

Well trying to stock up on the sour brews before camp, which is right around the corner. The recipe hasn’t changed but this round going back the the raspberries for a 5 gallon batch this time. The day before I captured the water I need and added in the required brewing salts. Pulled the grains and milled so they are all ready for the am and setup the timer to start the Anvil before I wake up.

@6:00 after being on for an hour the water temperature was at 131F(55C). @6:12 water was heated to the 152F(66.6C) and I started to add in the grains. @6:15 started the timer and placed the lid on with pump running. 30 minutes into the mash I stopped the pump and gave the grain bed a good stir, I use to only stir the top 2/3 but really haven’t noticed a difference so just stir the entire bed as it has another 30+ minutes recirculating and tends to clear out again and I gain a little more efficiency with little work. With 10 minutes left in my mashing I turned the Anvil up to 168F(75.5C) to mash out. At the end of the mash was up to 164F(73.3C). Once the wort hits the 168F(75.5C) I let rest for a minute before pulling the bag. As the wort is draining cleaned up a few things to just keep up with it while I have some down time. Pulled a pre-boil gravity of 1.041SG and have a little under 7 gallons(26L) of wort. @7:58 hit 200F(93.3C) and pulled my typical 2 cups(500mL) of hot break and discarded.

@8:09 the boil started. While awaiting the first addition I pulled the raspberries out as they are frozen and added them to a pot. I’m trying different ways of heating these up to find the best way. This round I plan on pulling some boiler wort around 30 minutes left in the boil and boil it separately with the frozen fruit in a pot so I can add it a lot closer to the boiling temperature before adding it. 30 minutes into the boil added in the hops. 20 minutes left in the boil added in the wort chiller and @ 10 minutes left added Irish moss, and yeast nutrient. About 5 minutes left I started to add in the fruit which was over 200F(93.3C) and was able to maintain the boil. Started the chiller @9:09, end of boil and pulled a wort sample of 1.047SG with about 6.5 gallons (24.6L) of wort. @9:15 was down to 120F(48.8C). @9:26wort was down to 76F(24.4C) and transferred to my fermentor and pitched the yeast. All cleaned up by 9:45.

@18:40 on May 3rd I pulled a gravity sample of 1.008 which puts the one at 5.18% ABV. Placed in the keezer to start to chill down before packaging.

@16:00 on May 8th I ended up transferring over to a 2.5 gallon keg and also 35 12 oz cans that are going to be can conditioned.

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