Sour IPA with LABs - Beer Recipe - Brewer's Friend

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Sour IPA with LABs

217 calories 18.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 75 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Chih
Calories: 217 calories (Per 330ml)
Carbs: 18.5 g (Per 330ml)
Created: Wednesday December 18th 2024
1.071
1.012
7.7%
21.1
8.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5,000 g BE - Pale Ale5000 g Pale Ale 38 3.4 83.3%
200 g Castle Malting - Château Smoked (Malta Ahumada)200 g Château Smoked (Malta Ahumada) 35.4 2.06 3.3%
500 g Castle Malting - Château Wheat Blanc500 g Château Wheat Blanc 38 1.8 8.3%
300 g American - Caramel / Crystal 40L300 g Caramel / Crystal 40L 34 40 5%
6,000 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Yakima Chief Hops - Cascade28 g Cascade Hops Leaf/Whole 6.3 Boil at 100 °C 190 min 21.07 33.3%
56 g Yakima Chief Hops - Cascade56 g Cascade Hops Leaf/Whole 6.3 Dry Hop 2 days 66.7%
84 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 ml/l LAB suspensions Other Kegging 2 days
2 g/l wood chips Other Primary 2 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
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
Temperature 43 °C 50 °C 20 min
Temperature 50 °C 66 °C 40 min
Temperature 66 °C 76 °C 15 min
use over 76°C water to sparge Sparge 76 °C 76 °C --
Starting Grain Temp: 43 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 21.9
Mash volume with grains 25.9
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 12.3 L) 10
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.3 L) 25
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20
Going into fermentor 20
Total: 31.9  
Equipment Profile Used: System Default
 
Notes

after maching and sparging step, cool-down and add LAB first 2 days.
Then post-boil to 100°C 75 min to keep the OG over 1.06-1.07.
Dry hop cascade and wood chips 2 days before the end-up of the primary fermentation.

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  • Last Updated: 2024-12-18 07:08 UTC