Shift your Gaze - Sour IPA w/ Peach & Vanilla - Beer Recipe - Brewer's Friend

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Shift your Gaze - Sour IPA w/ Peach & Vanilla

332 calories 27.2 g 500 ml
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Beer Stats
Method: BIAB
Style: Fruit Beer
Boil Time: 30 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5.2 gallons
Post Boil Size: 4 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Liam Wynn
Hop Utilization: 96%
Calories: 332 calories (Per 500ml)
Carbs: 27.2 g (Per 500ml)
Created: Wednesday January 27th 2021
1.072
1.011
8.4%
70.5
7.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Briess - Brewers Malt 2-Row7 lb Brewers Malt 2-Row 37 1.8 62.2%
2 lb United Kingdom - Maris Otter Pale2 lb Maris Otter Pale 38 3.75 17.8%
0.50 lb Weyermann - Carafoam0.5 lb Carafoam 34.5 2.2 4.4%
1 lb Weyermann - Munich Type I1 lb Munich Type I 38 6 8.9%
4 oz American - Caramel / Crystal 60L4 oz Caramel / Crystal 60L 34 60 2.2%
2 oz Weyermann - Acidulated2 oz Acidulated 27 3.4 1.1%
6 oz Corn Sugar - Dextrose6 oz Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 3.3%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Yakima Chief Hops - German Magnum (13.5 AA)20 g Yakima Chief Hops - German Magnum (13.5 AA) Hops Pellet 12.9 Boil 30 min 31.17 6.6%
1 oz Artisan - Cascade (5.8 AA)1 oz Artisan - Cascade (5.8 AA) Hops Pellet 6.6 Boil 15 min 14.59 9.3%
1 oz Simcoe (12.7 AA)1 oz Simcoe (12.7 AA) Hops Pellet 13.2 Hop Stand 15 min 12.36 9.3%
1 oz Yakima Valley Hops - Citra (13.1 AA)1 oz Yakima Valley Hops - Citra (13.1 AA) Hops Pellet 13.2 Hop Stand 15 min 12.36 9.3%
0.50 oz Artisan - Cascade (5.8 AA)0.5 oz Artisan - Cascade (5.8 AA) Hops Pellet 5.8 Dry Hop (High Krausen) at 85 °F 5 days 4.7%
1 oz Simcoe (12.7 AA)1 oz Simcoe (12.7 AA) Hops Pellet 12.7 Dry Hop (High Krausen) at 85 °F 5 days 9.3%
0.50 oz Yakima Valley Hops - Citra (13.1 AA)0.5 oz Yakima Valley Hops - Citra (13.1 AA) Hops Pellet 13.1 Dry Hop (High Krausen) at 85 °F 5 days 4.7%
2 oz Artisan - Cascade (5.8 AA)2 oz Artisan - Cascade (5.8 AA) Hops Pellet 5.8 Dry Hop at 36 °F 2 days 18.7%
1 oz Simcoe (12.7 AA)1 oz Simcoe (12.7 AA) Hops Pellet 12.7 Dry Hop at 36 °F 2 days 9.3%
2 oz Yakima Valley Hops - Citra (13.1 AA)2 oz Yakima Valley Hops - Citra (13.1 AA) Hops Pellet 13.1 Dry Hop at 36 °F 2 days 18.7%
10.71 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 tsp Gypsum Water Agt Mash 1 hr.
0.50 each Whirlfloc Water Agt Mash --
20 oz White Peach Puree Water Agt Kegging --
0.20 tsp Potassium Metabisulfite Other Kegging 2 days
2 tsp Potassium Sorbate Other Kegging 1 days
1 oz Vanilla extract Spice Kegging --
0.50 oz Lactic Acid .88 Flavor Kegging --
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
95 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Infusion 154 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.39 g | 25.6 qt) 6.81 27.2  
Mash volume with grains (equipment estimates 7.26 g | 29.1 qt) 7.68 30.7  
Grain absorption losses -1.36 -5.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.78 g | 19.1 qt) 5.2 20.8  
Volume increase from sugar/extract (late additions) 0.03 0.1  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.3  
Post boil Volume 4 16  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Top off amount 0.08 0.3  
Volume into fermentor 4 16  
Total: 6.81 27.2
Equipment Profile Used: System Default
 
Notes

This beer was brewed and intended to be a WCIPA, but accidentally soured during fermentation due to introduction of Lachancea(Philly Sour yeast), so I added a little lactic acid to bring the PH down further, and some white peach puree along with 1oz vanilla.

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  • Last Updated: 2021-05-11 19:03 UTC