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Sour Berry Hazy IPA

192 calories 17.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Specialty Fruit Beer
Boil Time: 50 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Nomad Brewing clone recipe http://www.nomadbrewingco.com.au/beers/limited-releases/
Calories: 192 calories (Per 330ml)
Carbs: 17.4 g (Per 330ml)
Created: Monday April 13th 2020
1.063
1.012
6.7%
26.7
5.3
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.70 kg New Zealand - American Ale Malt5.7 kg American Ale Malt 37.3 2.54 82.6%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 7.2%
0.40 kg New Zealand - Wheat Malt0.4 kg Wheat Malt 35.4 2.13 5.8%
0.30 kg German - Carapils0.3 kg Carapils 35 1.3 4.3%
6.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Azacca (15 AA)5 g Azacca (15 AA) Hops Pellet 11.2 Boil 50 min 6.04 1.8%
5 g Ekuanot (14.25 AA)5 g Ekuanot (14.25 AA) Hops Pellet 13.8 Boil 50 min 7.44 1.8%
5 g Mosaic (12.5 AA)5 g Mosaic (12.5 AA) Hops Pellet 10.8 Boil 50 min 5.82 1.8%
3 g Yakima Chief Hops - Simcoe LupuLN2 (Cryo) (23 AA)3 g Yakima Chief Hops - Simcoe LupuLN2 (Cryo) (23 AA) Hops Lupulin Pellet 23 Boil 50 min 7.44 1.1%
25 g Azacca (15 AA)25 g Azacca (15 AA) Hops Pellet 11.2 Boil 0 min 8.9%
25 g Ekuanot (14.25 AA)25 g Ekuanot (14.25 AA) Hops Pellet 13.8 Boil 0 min 8.9%
25 g Mosaic (12.5 AA)25 g Mosaic (12.5 AA) Hops Pellet 10.8 Boil 0 min 8.9%
13 g Yakima Chief Hops - Simcoe LupuLN2 (Cryo) (23 AA)13 g Yakima Chief Hops - Simcoe LupuLN2 (Cryo) (23 AA) Hops Lupulin Pellet 23 Boil 0 min 4.6%
50 g Azacca50 g Azacca Hops Pellet 11.2 Dry Hop 5 days 17.8%
50 g Ekuanot50 g Ekuanot Hops Pellet 13.8 Dry Hop 5 days 17.8%
50 g Mosaic50 g Mosaic Hops Pellet 10.8 Dry Hop 5 days 17.8%
25 g Yakima Chief Hops - Simcoe LupuLN2 (Cryo)25 g Simcoe LupuLN2 (Cryo) Hops Lupulin Pellet 23 Dry Hop 5 days 8.9%
281 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 ml Lactic acid Water Agt Mash 2 days
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
0.25 tsp Potassium metabisulphite Water Agt Mash 1 hr.
0.50 tsp Select Other Water Agt Boil 15 min.
1 each Whirlfloc Water Agt Boil 10 min.
500 g Blackberries Flavor Primary 5 days
500 g Raspberries Flavor Primary 5 days
500 g Blueberries Flavor Primary 5 days
 
Yeast
Mangrove Jack - US West Coast Yeast M44
Amount:
2 Each
Cost:
Attenuation (custom):
79%
Flocculation:
High
Optimum Temp:
15 - 23 °C
Starter:
No
Fermentation Temp:
18.5 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.64 bar       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
NEIPA - Back of the Passage
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 10 5 200 110 40
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
31 L Infusion 69 °C 66 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 35.1 L) 34.3
Mash volume with grains (equipment estimates 39.6 L) 38.9
Grain absorption losses -6.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.3 L) 26.5
Boil off losses -4.8
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 22
Volume into fermentor 22
Total: 34.3  
Equipment Profile Used: System Default
 
Notes

Batch #1 - 19/4/20 - (Eff.: 65 %, Att.: 79 %, ABV: 6.6 %)

  • Pre-boil volume - 26.5 L (Using mash paddle measure)
  • Mash vol.: 31 L, Pre-sour vol.: 26.5 L, Batch vol.: 22 L
  • OG: 1063 (refract.) 1061 (Tilt), dry pitched x2 packs M44
    23/4/20 - SG: 1057
    25/4/20 - SG: 1014
    26/4/20 - FG: 1012 (Tilt), cold crashed and added hops and berries.
    4/5/20 - Cool pink colour, big raspberry flavour that dominates the taste (use 250 g next time), hop bitterness comes through after fruit with lots of tropical flavours after the berries, sourness level is pretty spot on.

    Substitutes;
    Kettle soured on Sunday (19/4), salts and potassium meta added to the mash, (didn't add Brewtan B), mashed 60 min, boiled for 10 min, cooled, pre-acidify with 10 ml Lactic (88%), added yoghurt (2 tbsp), left at 40 C for 48 hrs.
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  • Last Updated: 2020-05-04 00:37 UTC