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DH Sour

132 calories 13.8 g 330 ml
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 13 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Sammy C
Calories: 132 calories (Per 330ml)
Carbs: 13.8 g (Per 330ml)
Created Tuesday July 25th 2017
1.043
1.011
4.2%
25.0
8.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.55 kg United Kingdom - Golden Promise1.55 kg Golden Promise 37 3 75.6%
0.20 kg United Kingdom - Crystal 50L0.2 kg Crystal 50L 34 50 9.8%
0.05 kg Torrified Wheat0.05 kg Torrified Wheat 36 2 2.4%
0.15 kg German - Acidulated Malt0.15 kg Acidulated Malt 27 3.4 7.3%
0.10 kg German - Carapils0.1 kg Carapils 35 1.3 4.9%
2.05 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Nelson Sauvin20 g Nelson Sauvin Hops Leaf/Whole 12.5 Whirlpool at 85 °C 20 min 25 16.7%
50 g Citra50 g Citra Hops Leaf/Whole 11 Dry Hop 3 days 41.7%
30 g Nelson Sauvin30 g Nelson Sauvin Hops Leaf/Whole 12.5 Dry Hop 3 days 25%
20 g Citra20 g Citra Hops Leaf/Whole 11 Dry Hop 7 days 16.7%
120 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
6 L Strike water 76C, stirred at 40 and 20 mins, recirc then drained to kettle and lauter with another 10L at 88C. Infusion 66 °C 60 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Epsom Salt Water Agt Mash --
0.25 tbsp Table Salt Water Agt Mash --
0.50 tsp Irish Moss Fining Boil 10 min.
0.50 tsp Yeast Nutrient Water Agt Primary --
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 54 B cells required
1 Yakult bottle (Lactobacilus Casei)
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 54 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

Mashed as normal, then boiled for 10 minutes and then cooled to 40C and removed chiller. Added a Yakult, mostly cover with cling film and spray surface of beer with CO2 using pressure barrel lid and 2 chargers then seal cling film. Soured for 36 hours or until 3.0-3.3pH ish. Boil again and hop as norm. Yeast starter made from wyeast 1318 and dregs from Brewdog vs Clouderwater NEIPA v2 and Cloudwater/Verdant/L&G Loral and Ardi. Dry hopped on third day of primary for 4 days, again in secondary for another 3 days then cold crashed and bottled.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-09-12 12:00 UTC
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