Sour IPA (blackberry, peach, Mosaic) Beer Recipe | All Grain No Profile Selected | Brewer's Friend
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Sour IPA (blackberry, peach, Mosaic)

209 calories 22.2 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 180 liters (fermentor volume)
Pre Boil Size: 230 liters
Pre Boil Gravity: 11.7 °P (recipe based estimate)
Efficiency: 62% (brew house)
Source: Maxim
Calories: 209 calories (Per 330ml)
Carbs: 22.2 g (Per 330ml)
Created: Friday April 12th 2019
16.5 °P
4.6 °P
6.5%
8.7
4.4
5.2
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
35 kg Belgian - Pilsner35 kg Pilsner 37 1.6 54.7%
13 kg United Kingdom - Oat Malt13 kg Oat Malt 28 2 20.3%
7 kg Belgian - Wheat7 kg Wheat 38 1.8 10.9%
5 kg American - Carapils (Dextrine Malt)5 kg Carapils (Dextrine Malt) 33 1.8 7.8%
2 kg Lactose (Milk Sugar)2 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 3.1%
2 kg Maltodextrin2 kg Maltodextrin - (late boil kettle addition) 39 0 3.1%
64 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
250 g Mosaic250 g Mosaic Hops Pellet 12.5 Whirlpool at 70 °C 15 min 8.68 12.8%
1,700 g Mosaic1700 g Mosaic Hops Pellet 12.5 Dry Hop 3 days 87.2%
1,950 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
180 L Infusion -- 70 °C 60 min
100 L Sparge -- 70 °C 60 min
Starting Mash Thickness: 3.1 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
100 g Calcium Chloride Water Agt Mash 1 hr.
70 ml Lactic acid Water Agt Mash 1 hr.
150 ml Lactic acid Water Agt Boil 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
150 Each
Cost:
Attenuation (custom):
89%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 1038 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 30 200 30 0
Mash Chemistry and Brewing Water Calculator
 
Notes

17.04

  1. Prepare water: add 70ml of Lactic acid (to pH ~5.2) and 100g of Calcium chloride.
  2. Mash in at 70C.
  3. Mash out at 78C.
  4. Sparge.
  5. Heat wort to 90C to pasteurize.
  6. Add 150ml of Lactic Acid for pre-acidification to pH ~4.5.
  7. Chill wort to 40C.
  8. Add 3kg of pils malt for kettle souring.
  9. Wait 24h with temperature control set to 40C.

    18.04
  10. Start boiling.
  11. At 45 mins of boiling add lactose and maltodextrine.
  12. Stop boiling at 60 mins.
  13. Start chilling.
  14. At 70C stop chilling and add Mosaic.
  15. (?) Do a hop stand for 15 minutes.
  16. Chill to 18C and transfer to CCT
  17. Pitch yeast
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-04-24 08:25 UTC
NEW Water Requirements:
Sour IPA (blackberry, peach, Mosaic)
Equipment Profile Used

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Water Requirements:
Sour IPA (blackberry, peach, Mosaic)
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Recipe Cost $ (USD)
Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
Gallons
Cost $ Cost %
Fermentables $
Steeping Grains
(Extract Only)		 $
Hops $
Yeast $
Other $
Cost Per Barrel $ 0.00
Cost Per Pint $ 0.00
Total Cost $ 0.00
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