Sour IPA

202 calories 20.7 g
Beer Stats
Method: Extract
Style: Lambic
Boil Time: 30 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 2 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 5% (steeping grains only)
Hop Utilization: 130%
Calories: 202 calories (Per )
Carbs: 20.7 g (Per )
Created Wednesday May 17th 2017
1.061
1.015
6.05%
32.11
4.41
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb Liquid Malt Extract - Extra Light3.3 lb Liquid Malt Extract - Extra Light 37 2.5 86.8%
3.3 lb / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.25 lb American - Vienna0.25 lb Vienna 35 4 6.6%
0.25 lb American - Carapils (Dextrine Malt)0.25 lb Carapils (Dextrine Malt) 33 1.8 6.6%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Mosaic0.3 oz Mosaic Hops Pellet 12.5 Boil 30 min 32.11 7.1%
1.20 oz Citra1.2 oz Citra Hops Pellet 11 Boil 0 min 28.2%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 0 min 23.5%
0.50 oz Ahtanum0.5 oz Ahtanum Hops Pellet 6 Dry Hop 3 days 11.8%
0.75 oz Mosaic0.75 oz Mosaic Hops Pellet 12.5 Dry Hop 3 days 17.6%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Dry Hop 3 days 11.8%
4.25 oz / 0.00
 
Yeast
White Labs - Belgian Sour Mix WLP655
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med/Low
Optimum Temp:
80 - 85 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 85 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

Steeped grains then mixed in extract, boiled for 15 mins.
Kettle soured with lactobacillus for 3 days after adding lactic acid down to 4.5 pH.
Brought back to boil then added hops according to schedule
Pitched WLP655 (1month past use by date) into fermentor and let sit at 67F
No activity after 3 days so pitched 3/4 packet US-05

View Count: 1368
Brew Count: 0
Last Updated: 2017-05-25 21:55 UTC

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