Strawberry Sour IPA - Beer Recipe - Brewer's Friend

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Strawberry Sour IPA

204 calories 18.5 g 12 oz
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.3 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Sean O.
Calories: 204 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Tuesday June 11th 2019
1.062
1.012
6.7%
33.0
5.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 22.5%
5.50 oz German - Acidulated Malt5.5 oz Acidulated Malt 27 3.4 2.6%
4 lb Pelton 4 lb Pelton 36 2 30%
4 lb Shaniko4 lb Shaniko 39 3.1 30%
2 lb Lamonta2 lb Lamonta 37 2.8 15%
13.34 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Yakima Valley - Idaho Gem4 oz Yakima Valley - Idaho Gem Hops Pellet 12.1 Whirlpool at 165 °F 45 min 32.96 50%
4 oz Yakima Valley - Idaho Gem4 oz Yakima Valley - Idaho Gem Hops Pellet 12.1 Dry Hop Day 4 50%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 lb Strawberry Puree Flavor Secondary 4 days
1.50 each Vanilla Bean Flavor Secondary 4 days
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
86%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
69 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 396 B cells required
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
1 Each
Cost:
Attenuation (custom):
86%
Flocculation:
N/A
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
69 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 396 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
NEIPA Attempt #2
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
109 0 0 143 66 0
Use RO water as the base and add Gypsum and Calcium Chloride to get to this.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.2 gal Infusion -- 157 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.07 g | 36.3 qt) 9.42 37.7  
Mash volume with grains (equipment estimates 10.14 g | 40.5 qt) 10.49 41.9  
Grain absorption losses -1.67 -6.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 7.5 30  
Boil off losses -1.5 -6  
Post boil Volume (equipment estimates 5.65 g | 22.6 qt) 6.3 25.2  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.15 g | 24.6 qt) 5.5 22  
Total: 9.42 37.7
Equipment Profile Used: System Default
 
Notes

Add calcium chloride and gypsum to filtered water.
Mash grains at 157F for 60 min in 8.2 gal. of water. Remove bag and squeeze to collect as much sweet wort as possible.

Bring to a boil briefly to kill any microbes in the wort then cool to approx. 95F. Add lactic acid to achieve a pH of 4.5 then add lacto-blend starter to wort.

Monitor pH over the next 12-24 hours. Target pH is 3.6-3.7.

Once target pH is acheived, bring wort to a boil for 60 minutes. Once complete, cool to approx. 150F and begin whirlpool additions.

For the whirlpool additions: add hops gradually after cutting off heat, allowing the hops to steep in the wort as it cools. Allow 45 min. to steep with wort at 150F. Chill wort after steeping.

Once wort reaches 69F, Transfer to fermentor. Slowly add O2 through stone to cooled wort for approximately 1:15 minutes.
Pitch yeast and install blow off tube. Place in temp controlled area.

Ferment at 69F and take samples once primary fermentation begins to slow.

Add first dry hop at peak of fermentation (Usually 24 hours-ish)

Once fermentation is complete, de-stem 16 lbs. of strawberries and puree them. bring puree to 170F for 15 min. then add to a sanitized fine mesh bag to be suspended in a secondary (Sanitized non-flavored floss works great to hang bag in fermentor).

Place fermentor in fridge to cool quickly. At this point, the beer should also be crashed to approx. 40F.

Once puree is cooled, purge secondary with CO2 and rack chilled beer into it. Allow beer to sit on fruit for about 4+ days.

When desired flavor is reached, add vanilla beans to keg and then rack beer on top. Press to approx. 50# for 1-2 days. Lower to 20# for 1-2 days, then serving pressure.

Can and enjoy but do not let beer get hot after due to re-fermentation possibly happening.

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  • Last Updated: 2020-05-19 22:14 UTC