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& Lacto Sours The Ale

132 calories
Method: All Grain
Style: Specialty IPA: Belgian IPA
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.25 gallons
Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 132 calories (Per 12oz)
Share: <EMBED>
1.041
1.005
4.64%
55.85
6.67
4.5
 
Fermentables
Amount Fermentable PPG °L Bill %
5 lb German - Pale Ale5 lb German - Pale Ale 39 2.3 62.5%
1 lb German - CaraFoam1 lb German - CaraFoam 37 1.8 12.5%
0.75 lb German - Vienna0.75 lb German - Vienna 37 4 9.4%
0.75 lb German - Acidulated Malt0.75 lb German - Acidulated Malt 27 3.4 9.4%
0.5 lb American - Caramel / Crystal 60L0.5 lb American - Caramel / Crystal 60L 34 60 6.3%
8 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
1 oz New Zealand Hops - Pacific Gem (14.3 AA) / 7 Ounces1 oz New Zealand Hops - Pacific Gem (14.3 AA) / 7 Ounces Hops Pellet 14.3 Boil at 208 °F 15 min 29.16
1 oz Amarillo (8.6 AA) / 3.5 Ounces1 oz Amarillo (8.6 AA) / 3.5 Ounces Hops Pellet 8.6 Whirlpool at 208 °F 30 min 11.71
1 oz Motueka (7.2 AA) / 6.5 Ounces1 oz Motueka (7.2 AA) / 6.5 Ounces Hops Pellet 7.2 Whirlpool at 208 °F 30 min 9.81
1 oz Willamette (3.8 AA) / 3.5 Ounces1 oz Willamette (3.8 AA) / 3.5 Ounces Hops Pellet 3.8 Whirlpool at 208 °F 30 min 5.17
1 oz Amarillo (8.6 AA) / 3.5 Ounces1 oz Amarillo (8.6 AA) / 3.5 Ounces Hops Pellet 8.6 Dry Hop at 82 °F 5 days
1 oz Motueka (7.2 AA) / 6.5 Ounces1 oz Motueka (7.2 AA) / 6.5 Ounces Hops Pellet 7.2 Dry Hop at 82 °F 5 days
1 oz Willamette (3.8 AA) / 3.5 Ounces1 oz Willamette (3.8 AA) / 3.5 Ounces Hops Pellet 3.8 Dry Hop at 82 °F 5 days
 
Mash Guidelines
Amount Description Type Temp Time
8 galStrike = 152Infusion148 °F90 min
Starting Mash Thickness: 4 qt/lb
 
Other Ingredients
Amount Name Type Use Time
2.2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.5 g Epsom Salt Water Agt Mash 1 hr.
7.1 g Gypsum Water Agt Mash 1 hr.
6.78 ml Phosphoric acid Water Agt Mash 1 hr.
0.7 g Table Salt Water Agt Mash 1 hr.
14 g Coriander Powder / 44 Grams Spice Boil 15 min.
0.5 g Irish Moss / 3 Grams Fining Boil 15 min.
6.78 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Amount:
1
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
64 - 82 °F
Starter:
No
Fermentation Temp:
82 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 75 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 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 Gallons  Quarts
Total mash water needed 7.65 30.6  
Strike water volume at mash thickness of 4 qt/lb 8 32  
WARNING: Strike volume exceeds total water needed, reduce mash thickness    
Grain absorption losses -1 -4  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 6.4 25.6  
Boil off losses -0.75 -3  
Hops absorption losses -0.15 -0.6  
Amount going into fermentor 5.5 22  
Total: 7.65 30.6
 
Notes
1a) Get the sour wort pH down to 4.5, by adding phosphoric acid, but only after the mash is done.
1b) Boil for 15 mins, chill to 100F, & add 14 capsules (20B cells each) of probiotics. No hops to be added in this phase.
1c) Leave it aside, till it reaches 3.3 pH.

2a) Boil for 15 mins. Add the hops now.
2b) Pitch yeast & ferment as normal.
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Last Updated: 2019-07-16 08:51 UTC