Vermont Sour IPA - Beer Recipe - Brewer's Friend

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Vermont Sour IPA

208 calories 20.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 9.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 208 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created: Thursday October 11th 2018
1.063
1.014
6.5%
75.7
4.2
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb American - Pale 2-Row9.5 lb Pale 2-Row 37 1.8 71.7%
2.75 lb Flaked Wheat2.75 lb Flaked Wheat 34 2 20.8%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 7.5%
13.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Amarillo0.75 oz Amarillo Hops Pellet 8.6 Whirlpool at 180 °F 40 min 5.6%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool at 180 °F 40 min 14.98 7.5%
0.60 oz Simcoe0.6 oz Simcoe Hops Pellet 11.1 Whirlpool at 180 °F 40 min 9.07 4.5%
1.20 oz Amarillo1.2 oz Amarillo Hops Pellet 8.6 Whirlpool at 180 °F 30 min 14.05 9%
1.50 oz Citra1.5 oz Citra Hops Pellet 11 Whirlpool at 180 °F 30 min 22.47 11.2%
1 oz Simcoe1 oz Simcoe Hops Pellet 11.1 Whirlpool at 180 °F 30 min 15.12 7.5%
2.30 oz Amarillo2.3 oz Amarillo Hops Pellet 8.6 Dry Hop 5 days 17.2%
1 oz Centennial1 oz Centennial Hops Pellet 8.5 Dry Hop 5 days 7.5%
2.30 oz Citra2.3 oz Citra Hops Pellet 11 Dry Hop 5 days 17.2%
1.75 oz Simcoe1.75 oz Simcoe Hops Pellet 11.1 Dry Hop 5 days 13.1%
13.40 oz / $ 0.00
 
Yeast
Escarpment Labs - Vermont Ale
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
119 9 72 186 125 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Fly Sparge -- 154 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 4.41 17.6  
Mash volume with grains 5.47 21.9  
Grain absorption losses -1.66 -6.6  
Remaining sparge water volume (equipment estimates 4.73 g | 18.9 qt) 7 28  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.23 g | 28.9 qt) 9.5 38  
Boil off losses -1.5 -6  
Post boil Volume 5.73 22.9  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
Going into fermentor 5.5 22  
Total: 11.41 45.6
Equipment Profile Used: System Default
 
Notes

50 min boil. Cool and pitch Lacto
after souring to roughly 3.5 pH boil for 10 min cool to 180F
perform whirlpool

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  • Last Updated: 2018-10-11 02:02 UTC