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Sour Fruit IPA (Brummel Sour IPA clone)

237 calories 31 carbs
Beer Stats
Method: All Grain
Style: Specialty Fruit Beer
Boil Time: 15 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.4 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Narrow Gauge Brewing Co
Calories: 237 calories (Per 12oz)
Carbs: 31 g (Per 12oz)
Created Wednesday September 4th 2019
1.070
1.026
5.76%
13.41
4.8
5.34
 
Fermentables
Amount Fermentable PPG °L Bill %
8.6 lb United Kingdom - Golden Promise8.6 lb Golden Promise 37 3 60.5%
1.4 lb United Kingdom - Malted Naked Oats1.4 lb Malted Naked Oats 33 1.3 9.9%
1.3 lb Flaked Oats1.3 lb Flaked Oats 33 2.2 9.1%
1.3 lb Belgian - Unmalted Wheat1.3 lb Unmalted Wheat 36 2 9.1%
3.4 oz German - Acidulated Malt3.4 oz Acidulated Malt 27 3.4 1.5%
1.4 lb Lactose (Milk Sugar)1.4 lb Lactose (Milk Sugar) - (late addition) 41 1 9.9%
14.21 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1.3 oz Citra1.3 oz Citra Hops Pellet 11 Whirlpool at 180 °F 5 min 5.52 16.3%
1.3 oz El Dorado1.3 oz El Dorado Hops Pellet 15.7 Whirlpool at 180 °F 5 min 7.88 16.3%
2.7 oz Citra2.7 oz Citra Hops Pellet 11 Dry Hop 5 days 33.8%
2.7 oz El Dorado2.7 oz El Dorado Hops Pellet 15.7 Dry Hop 5 days 33.8%
 
Mash Guidelines
Amount Description Type Temp Time
4.8 gal Temperature 155 °F 45 min
qt Sparge 180 °F --
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
4 g Chalk Water Agt Mash 1 hr.
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
1.8 g Gypsum Water Agt Mash 1 hr.
1 g Lye Water Agt Mash 1 hr.
7 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - British Ale IV OYL-010
Amount:
1
Attenuation (avg):
73%
Flocculation:
Medium-Low
Optimum Temp:
62 - 73 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.62 psi       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 90 220
Mash Chemistry and Brewing Water Calculator
 
Notes

need lacto bacillus blend for souring

add lactose toward end of boil

boil for 15 minutes, pre-acidify wort to 4-4.5pH with lactic or citric acid. WP for cold break settling, cool to 95 and transfer to fermenter and pitch lactobacillius blend. Allow to sit and hold above 75F (preferably at 95F) until a pH of 3.2-3.3 is reached then reboil for 15 minutes to denature the lacto then cool to 160F for whirlpool adds.

Need 1oz Chinese cassia bark in whirlpool for 5 minutes and dry hop for 5 days

ferment at 68F for 24hrs. Once activity is noticeable, bump to 70F for the remainder of the fermentation

add .25oz vanilla bean and 9lbs of pureed blackberries after fermentation is complete and allow to re-ferment the berries.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-09-04 22:17 UTC
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