Juicy Sour IPA

All Grain Recipe

Submitted By: Vetland (Shared)
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Brewer: Ytre Randesund Brygghus
Batch Size: 6.60 galStyle: American IPA (14B)
Boil Size: 7.37 galStyle Guide: BJCP 2008
Color: 8.0 SRMEquipment: Ytre Randesund Brygghus
Bitterness: 43.5 IBUsBoil Time: 60 min
Est OG: 1.066 (16.2° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.013 SG (3.2° P)Fermentation: Ale, Two Stage
ABV: 7.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
13 lbs 3.64 oz Pale Malt (2 Row) Bel (3.0 SRM) Grain 1
1 lbs 1.64 oz Caramel/Crystal Malt - 30L (30.0 SRM) Grain 2
1 lbs 1.64 oz Oats, Malted (1.0 SRM) Grain 3
1 lbs 1.64 oz Wheat Malt, Bel (2.0 SRM) Grain 4
0.35 oz Citra [12.0%] - Boil 20 min Hops 5
0.35 oz Mosaic (HBC 369) [12.2%] - Boil 20 min Hops 6
0.71 oz Citra [12.0%] - Boil 10 min Hops 7
0.71 oz Mosaic (HBC 369) [12.2%] - Boil 10 min Hops 8
1.06 oz Citra [12.0%] - Boil 5 min Hops 9
1.06 oz Mosaic (HBC 369) [12.2%] - Boil 5 min Hops 10
1.00 wln 1000 Gjærnæring (Boil 0 min) Misc 11
1.00 Oxygen for fermentation (Primary 0 min) Misc 12
1.0 pkgs California Ale (White Labs #WLP001) Yeast 13
1.00 kg Mango (Secondary 4 days) Misc 14
2.82 oz Citra [12.0%] - Dry Hop 4 days Hops 15
2.82 oz Mosaic (HBC 369) [12.2%] - Dry Hop 4 days Hops 16

Notes

- mesk vørter - lett oppkok for å få vekk villgjæær - kjøl til 40 grader - tilsett melkesyre ( bare litt ) for å senke pH til ca 4,5 - tilsett lacto bakterier, bruk CO2 for å fjerne O2 fra dunk - ferdig etter 1-2 dager på 40 grader - mål pH til ca 3,0-3,2 ( under 3,0 kan gi vansker for gjæren å jobbe) - kok vørter i 60 min - tilsett gjærnæring - tilsett O2 i gjæringsdunk - tilsett rikelig med gjær. Vi brukte wlp001 siste gangen vi brygget dette. Fungerte fint som erstatning!

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