Sour IPA - Beer Recipe - Brewer's Friend

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Sour IPA

192 calories 15.7 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 410 liters (fermentor volume)
Pre Boil Size: 460 liters
Pre Boil Gravity: 13.9 °P (recipe based estimate)
Post Boil Gravity: 15.5 °P (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 192 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Monday April 29th 2024
15.5 °P
2.4 °P
7.1%
0.0
4.3
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
115 kg Canadian - Pale 2-Row115 kg Pale 2-Row 36 1.75 95.8%
5 kg Munich5 kg Munich 37 6 4.2%
120 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1,000 g Chinook1000 g Chinook Hops Pellet 13 Dry Hop 3 days 40%
500 g Waimea500 g Waimea Hops Pellet 17.5 Dry Hop 3 days 20%
1,000 g The Bruce 20211000 g The Bruce 2021 Hops Pellet 5 Dry Hop 3 days 40%
2,500 g / $ 0.00
 
Yeast
- sour
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
-8 - -4 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 7959 B cells required
- Omega 029 Belgian wheat
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
-8 - -4 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 7959 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
NRS　2022
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
325 L Strike 75 °C 62 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 415.7 L. Suggest reducing initial water volume to 45.4 L and adding 370.3 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 379.2 L 300
Strike water volume at mash thickness of 2.5 L/kg 300
Mash volume with grains 379.2
Grain absorption losses -120
Remaining sparge water volume (equipment estimates 236.6 L) 280.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 415.7 L) 460
Boil off losses -5.7
Post boil Volume 410
Going into fermentor 410
Total: 580.9  
Equipment Profile Used: System Default
 
Notes

41度で発酵。乳酸菌をFVで。CO2パージ。0IBU
発酵終了後　18度で乳酸菌回収。酸素パージしてベルジャンイーストで発酵。

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  • Last Updated: 2024-04-29 08:21 UTC