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Sour IPA or Hopped Sour

149 calories 12.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 149 calories (Per 12oz)
Carbs: 12.3 g (Per 12oz)
Created: Friday August 31st 2018
1.046
1.007
5.2%
16.6
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb American - Pale 2-Row14 lb Pale 2-Row 37 1.8 70%
4 lb Flaked Oats4 lb Flaked Oats 33 2.2 20%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 5%
1 lb German - Acidulated Malt1 lb Acidulated Malt 27 3.4 5%
20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Simcoe0.75 oz Simcoe Hops Pellet 12.7 Boil 45 min 14.78 6.7%
2 oz Citra2 oz Citra Hops Pellet 11 Boil 0 min 17.8%
8 oz Galaxy8 oz Galaxy Hops Pellet 14.25 Dry Hop 7 days 71.1%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Boil 5 min 1.85 4.4%
11.25 oz / $ 0.00
 
Yeast
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
2 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 260 B cells required
Omega Lacto or White Labs
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 260 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.62 gal (54.49 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.62 gal (6.49 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.5 30  
Mash volume with grains 9.1 36.4  
Grain absorption losses -2.5 -10  
Remaining sparge water volume (equipment estimates 8.87 g | 35.5 qt) 8.25 33  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.62 g | 54.5 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 15.75 63
Equipment Profile Used: System Default
 
Notes

General Notes:

• Guidance that lacto works best in worts not much higher than 1.040
• Keep IBUs super low to prevent conflict with tart
• Tropical, Citrus hops to compliment tart
• Need acid tolerant yeast

Day 1:

• Mash that shit & sparge
• Boil 15 minutes
• Chill to [? lacto specific]
• Add lactic acid to get pH down to [?]
• Pitch Lactobacillus
• Purge with CO2
• Cover

Day 2:

• Ideally pH gets down to 3.5
• Boil 60 minutes with late addition hops
• Follow normal SOP to conclude brew day

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-08-31 19:25 UTC