Sour IPA - Beer Recipe - Brewer's Friend

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Sour IPA

227 calories 24.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Sour IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Hunter F
Calories: 227 calories (Per 12oz)
Carbs: 24.8 g (Per 12oz)
Created: Tuesday October 30th 2018
1.068
1.019
6.4%
38.1
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Briess - Brewers Malt 2-Row10 lb Brewers Malt 2-Row 37 1.8 74.1%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 14.8%
1 lb Briess - White Wheat Raw1 lb White Wheat Raw 34.5 2 7.4%
8 oz Lactose (Milk Sugar)8 oz Lactose (Milk Sugar) 41 1 3.7%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Citra0.6 oz Citra Hops Pellet 11 Boil 10 min 7.38 7.7%
0.60 oz Simcoe0.6 oz Simcoe Hops Pellet 12.7 Boil 10 min 8.52 7.7%
0.60 oz Mosaic0.6 oz Mosaic Hops Pellet 12.5 Boil 10 min 8.39 7.7%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool at 170 °F 10 min 4.19 12.8%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Whirlpool at 170 °F 10 min 4.84 12.8%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Whirlpool at 170 °F 10 min 4.77 12.8%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop (High Krausen) at 68 °F 5 days 12.8%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Dry Hop (High Krausen) at 68 °F 5 days 12.8%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop (High Krausen) at 68 °F 5 days 12.8%
7.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 lb Raspberries Flavor Secondary 6 days
2 each Vanilla Bean Spice Secondary 6 days
1 each Campden Tablets Water Agt Mash 1 hr.
6 tsp Yeast Nutrient Other Boil 10 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
5 g Calcium Chloride (dihydrate) Water Agt Sparge 30 min.
2 g Gypsum Water Agt Sparge 30 min.
6.70 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - London Fog Ale Yeast WLP066
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 259 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.25 psi       Temp: 38 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
130 0 0 180 80 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Infusion 152 °F 152 °F 60 min
3.3 gal Sparge 168 °F 168 °F 30 min
Starting Mash Thickness: 1.38 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.38 qt/lb 4.49 17.9  
Mash volume with grains 5.53 22.1  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 4.53 g | 18.1 qt) 3.85 15.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 7.18 g | 28.7 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 5.61 g | 22.5 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.89 g | 23.6 qt) 5.5 22  
Total: 8.34 33.3
Equipment Profile Used: System Default
 
Notes

Sour to 3.5PH. Referment on the raspberry purée for 2 days and condition on the vanilla beans for a week.

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  • Last Updated: 2020-12-01 17:21 UTC