Sour IPA - Beer Recipe - Brewer's Friend

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Sour IPA

198 calories 19.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.25 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Milk The Funk
Calories: 198 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Tuesday May 7th 2019
1.060
1.014
6.1%
87.9
7.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb American - Pale 2-Row4.5 lb Pale 2-Row 37 1.8 58.1%
2 lb American - White Wheat2 lb White Wheat 40 2.8 25.8%
0.50 lb United Kingdom - Carastan (30/37)0.5 lb Carastan (30/37) 35 34 6.5%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 6.5%
0.25 lb American - Carapils (Dextrine Malt)0.25 lb Carapils (Dextrine Malt) 33 1.8 3.2%
7.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Azacca0.25 oz Azacca Hops Pellet 15 Boil 60 min 25.5 5.9%
2 oz Mosaic2 oz Mosaic Hops Leaf/Whole 12.5 Whirlpool 20 min 62.42 47.1%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop 7 days 47.1%
4.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.50 g Calcium Chloride Water Agt Mash 1 hr.
0.50 g Epsom Salt Water Agt Mash 1 hr.
1.20 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Tropical IPA OYL-200
Amount:
1 Each
Cost:
Attenuation (avg):
92.5%
Flocculation:
Low
Optimum Temp:
75 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 59 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 0 0 175 50 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.6 gal Infusion -- 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.8 g | 23.2 qt) 5.47 21.9  
Mash volume with grains (equipment estimates 6.42 g | 25.7 qt) 6.09 24.4  
Grain absorption losses -0.97 -3.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.58 g | 18.3 qt) 4.25 17  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 3.08 12.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Volume into fermentor 3 12  
Total: 5.47 21.9
Equipment Profile Used: System Default
 
Notes

Sour to 3.4 with lacto blend, then boil 60, then ferment with OLY 200.

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  • Public: Yup, Shared
  • Last Updated: 2019-05-07 14:23 UTC