Brewer's Friend

Print

Darkson - Sour Black IPA

199 calories 19.1 g 330 ml
Beer Stats
Method: All Grain
Style: Specialty IPA: Black IPA
Boil Time: 60 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 17.2 liters
Post Boil Size: 13.89 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 55% (brew house)
Source: Sean Dawson
Rating:
3.00 (1 Review)

Hop Utilization: 94%
Calories: 199 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)
Created Monday January 25th 2021
1.065
1.014
6.67%
80.08
50
5.2
72.51
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg United Kingdom - Golden Promise3.5 kg Golden Promise 7.56 / kg
26.46
37 3 70%
0.50 kg American - Midnight Wheat Malt0.5 kg Midnight Wheat Malt 6.90 / kg
3.45
33 550 10%
1 kg Bestmalz - BEST Wheat Malt1 kg BEST Wheat Malt 4.80 / kg
4.80
37.7 2.2 20%
5 kg / 34.71
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Yakima Chief Hops - Simcoe LupuLN2 (Cryo) (23 AA) / 25 Grams5 g Yakima Chief Hops - Simcoe LupuLN2 (Cryo) (23 AA) / 25 Grams Hops 0.21 / g
1.05
Lupulin Pellet 23 First Wort 60 min 22.72 2.9%
10 g Yakima Chief Hops - Simcoe LupuLN2 (Cryo) (23 AA) / 25 Grams10 g Yakima Chief Hops - Simcoe LupuLN2 (Cryo) (23 AA) / 25 Grams Hops 0.21 / g
2.09
Lupulin Pellet 23 Boil 30 min 31.75 5.7%
10 g Yakima Chief Hops - Simcoe LupuLN2 (Cryo) (23 AA) / 25 Grams10 g Yakima Chief Hops - Simcoe LupuLN2 (Cryo) (23 AA) / 25 Grams Hops 0.21 / g
2.09
Lupulin Pellet 23 Boil 2 min 3.49 5.7%
45 g Mosaic (12.5 AA) / 0 Grams45 g Mosaic (12.5 AA) / 0 Grams Hops 0.12 / g
5.60
Pellet 12.5 Whirlpool at 72 °C 15 min 25.7%
25 g Yakima Chief Hops - Simcoe LupuLN2 (Cryo) (23 AA) / 25 Grams25 g Yakima Chief Hops - Simcoe LupuLN2 (Cryo) (23 AA) / 25 Grams Hops 0.21 / g
5.23
Lupulin Pellet 23 Whirlpool 15 min 22.12 14.3%
80 g HPA - Eclipse (17.2 AA) / 0 Grams80 g HPA - Eclipse (17.2 AA) / 0 Grams Hops 0.12 / g
9.95
Pellet 17.2 Dry Hop (High Krausen) Day 7 45.7%
175 g / 26.00
 
Mash Guidelines
Amount Description Type Temp Time
17 L Strike 67 °C 60 min
4.2 L Batch Sparge 75 °C 10 min
Starting Mash Thickness: 2.5 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
10 ml Lactic acid Water Agt Other 1 min.
4 ml Lactic acid Water Agt Mash 1 hr.
1 g Brewtan B Other Mash 1 hr.
1 g Brewtan B Other Boil 5 min.
 
Yeast
Lallemand - LALBREW® BRY-97 WEST COAST ALE YEAST
Amount:
1 Each
Cost:
5.80 / each
5.80
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 72 B cells required
White Labs - Lactobacillus Brevis
Amount:
0.50 Each
Cost:
12.00 / each
6.00
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
21 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 72 B cells required
11.80 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.58 bar       CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Total mash water needed 25.2
Strike water volume at mash thickness of 2.5 L/kg 12.5
Grain absorption losses -4.7
Remaining sparge water volume 12.7
Mash Lauter Tun losses -0.9
Amount going into kettle 19.5
Boil off losses -5.7
Hops absorption losses -0.8
Amount going into fermentor 13
Total: 21.2  
Equipment Profile Used: System Default
 
Notes

Experimental dark sour inspired by https://untappd.com/b/capital-brewing-co-hello-darkness-black-forest-black-ipa-sour/3162992

The 10ml Lactic Acid addition is added after the bash/boil to pre-acidify the wort. It probably isn't enough to get it down to the recommended 4.5 ph but I didn't want to over do it (I don't have a PH meter)

First time trying Brewtan

Mash and boil with NO hops
Cool to 35 degrees
Add Lacto
Wait until desired sourness is reached (check every 12 hours)
Add a little bit of sugar to bring it back to expected pre-boil OG
Boil again and add hops
Cool back down, pitch yeast and ferment as normal with yeast

References:<br />
From: https://beerandbrewing.com/make-your-best-berliner-weisse/<br />
https://www.lallemandbrewing.com/docs/products/bp/BEST-PRACTICES_KETTLESOUR_DIGITAL.pdf<br />
Last Updated and Sharing
 
163
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-03-13 02:25 UTC