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Sour Fruit IPA (Brummel Sour IPA clone)

Method: All Grain
Style: Specialty Fruit Beer
Boil Time: 15 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.4 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Narrow Gauge Brewing Co
Calories: 236 calories (Per 12oz)
Carbs: 30.5 g (Per 12oz)

Created: Wednesday September 4th 2019

Original Gravity:

1.070

Final Gravity:

1.026

ABV (standard):

5.8%

IBU (tinseth):

13.4

SRM (morey):

4.8

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8.60 lb	United Kingdom - Golden Promise8.6 lb Golden Promise	37	3	60.5%
1.40 lb	United Kingdom - Malted Naked Oats1.4 lb Malted Naked Oats	33	1.3	9.9%
1.30 lb	Flaked Oats1.3 lb Flaked Oats	33	2.2	9.1%
1.30 lb	Belgian - Unmalted Wheat1.3 lb Unmalted Wheat	36	2	9.1%
3.40 oz	German - Acidulated Malt3.4 oz Acidulated Malt	27	3.4	1.5%
1.40 lb	Lactose (Milk Sugar)1.4 lb Lactose (Milk Sugar) - (late boil kettle addition)	41	1	9.9%
14.21 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.30 oz	Citra1.3 oz Citra Hops	Pellet	11	Whirlpool at 180 °F	5 min	5.52	16.3%
1.30 oz	El Dorado1.3 oz El Dorado Hops	Pellet	15.7	Whirlpool at 180 °F	5 min	7.88	16.3%
2.70 oz	Citra2.7 oz Citra Hops	Pellet	11	Dry Hop	5 days		33.8%
2.70 oz	El Dorado2.7 oz El Dorado Hops	Pellet	15.7	Dry Hop	5 days		33.8%
8 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
4 oz	Citra (Pellet) 3.9999999908503 oz Citra (Pellet) Hops	5.52	50.1%
4 oz	El Dorado (Pellet)	7.88	50.1%
8 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
4.8 gal	Temperature	--	155 °F	45 min
	Sparge	--	180 °F	--
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
4 g	Chalk	Water Agt	Mash	1 hr.
4 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
2 g	Epsom Salt	Water Agt	Mash	1 hr.
1.80 g	Gypsum	Water Agt	Mash	1 hr.
1 g	Lye	Water Agt	Mash	1 hr.
7 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Omega Yeast Labs - British Ale IV OYL-010

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	Medium-Low
Optimum Temp:	62 - 73 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 124 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 8.62 psi Temp: 38 °F CO₂ Level: 2.25 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
150	10	80	150	90	220
Mash Chemistry and Brewing Water Calculator

Notes

need lacto bacillus blend for souring

add lactose toward end of boil

boil for 15 minutes, pre-acidify wort to 4-4.5pH with lactic or citric acid. WP for cold break settling, cool to 95 and transfer to fermenter and pitch lactobacillius blend. Allow to sit and hold above 75F (preferably at 95F) until a pH of 3.2-3.3 is reached then reboil for 15 minutes to denature the lacto then cool to 160F for whirlpool adds.

Need 1oz Chinese cassia bark in whirlpool for 5 minutes and dry hop for 5 days

ferment at 68F for 24hrs. Once activity is noticeable, bump to 70F for the remainder of the fermentation

add .25oz vanilla bean and 9lbs of pureed blackberries after fermentation is complete and allow to re-ferment the berries.

Last Updated and Sharing

4,379

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Brews

Public: Yup, Shared
Last Updated: 2019-09-04 22:17 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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