Imperial Sour Fuzz - Beer Recipe - Brewer's Friend

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Imperial Sour Fuzz

237 calories 22.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial IPA
Boil Time: 75 min
Batch Size: 26 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 72.5% (brew house)
Source: Russell Brewtique
Calories: 237 calories (Per 330ml)
Carbs: 22.2 g (Per 330ml)
Created: Friday January 2nd 2015
1.077
1.016
8.0%
68.5
11.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 3.75 56.8%
1.80 kg German - Wheat Malt1.8 kg Wheat Malt 37 2 20.5%
1.50 kg United Kingdom - Golden Promise1.5 kg Golden Promise 37 3 17%
0.50 kg United Kingdom - Crystal 70L0.5 kg Crystal 70L 34 70 5.7%
8.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Magnum35 g Magnum Hops Leaf/Whole 14.2 Boil 75 min 39.78 10%
15 g Magnum15 g Magnum Hops Leaf/Whole 14.2 Boil 15 min 8.09 4.3%
15 g Nelson Sauvin15 g Nelson Sauvin Hops Leaf/Whole 12.2 Boil 15 min 6.95 4.3%
15 g Sorachi Ace15 g Sorachi Ace Hops Leaf/Whole 10.35 Boil 15 min 5.9 4.3%
20 g Magnum20 g Magnum Hops Leaf/Whole 14.2 Boil 3 min 2.7 5.7%
35 g Nelson Sauvin35 g Nelson Sauvin Hops Leaf/Whole 12.2 Boil 2 min 2.77 10%
35 g Sorachi Ace35 g Sorachi Ace Hops Leaf/Whole 10.35 Boil 2 min 2.35 10%
30 g Magnum30 g Magnum Hops Leaf/Whole 14.2 Dry Hop 7 days 8.6%
50 g Nelson Sauvin50 g Nelson Sauvin Hops Leaf/Whole 12.2 Dry Hop 7 days 14.3%
50 g Sorachi Ace50 g Sorachi Ace Hops Pellet 10.35 Dry Hop 7 days 14.3%
50 g Topaz50 g Topaz Hops Pellet 15.1 Dry Hop 7 days 14.3%
350 g / $ 0.00
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 606 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 22
Mash volume with grains 27.8
Grain absorption losses -8.8
Remaining sparge water volume (equipment estimates 21.7 L) 17.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 34 L) 30
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil Volume 26
Going into fermentor 26
Total: 39.7  
Equipment Profile Used: System Default
 
Notes

Attempted to mash on Friday and boil on Saturday. Rinsed mash tun out and put still-warm wort in to try to retain heat overnight. Rested at around 40. Next day the wort was still 32C. However it looked strange, smelt like a strong honey and tasted a little sour. Infection, probably lacto.
Boiled and hopped it anyway, in the hope that the boiling (75mins) would rid it of any nasties. Boil went fine, but finished product still has a sourness to it.
Yeast pitched. To test when fermented out. Options then: dry hop; rack onto some brett; throw away.

Fermented for quite a long time - 11 days. No activity for 3 days, so on Sun 1st Feb I racked off to secondary. Took sample and tasted. SG 1.016 Contiunues to have all the qualities of a sour in terms of appearance, aroma and taste.
Decided to rack onto a fuckload of hops anyways.
Options - bottle all in 7 days; bottle half and rack half onto some Brett, and leave for a few months....

Chose to bottle half and rack half for a further long feentation on some White Labs Brettanomyces Lambicus

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  • Last Updated: 2015-03-05 23:47 UTC