BB Sur IPA

All Grain Recipe

Submitted By: flatface (Shared)
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Brewer: FlættisBrygg
Batch Size: 6.08 galStyle: Specialty IPA (21B)
Boil Size: 7.54 galStyle Guide: BJCP 2015
Color: 6.3 SRMEquipment: Grainfather
Bitterness: 50.8 IBUsBoil Time: 60 min
Est OG: 1.058 (14.2° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.014 SG (3.6° P)Fermentation: Ale, Single Stage
ABV: 5.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.19 gal Porsgrunn, Norway Water 1
3.00 g Calcium Chloride (Mash 60 min) Misc 2
3.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
1.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
8 lbs 13.10 oz Pale Malt (Weyermann) (3.3 SRM) Grain 5
4 lbs 6.55 oz Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 6
1 lbs 12.22 oz Munich Malt (9.0 SRM) Grain 7
1.34 oz Citra [12.8%] - Boil 60 min Hops 8
13.00 g Grapefruit Zest (Boil 10 min) Misc 9
0.18 oz Lemondrop [5.5%] - Boil 5 min Hops 10
0.18 oz Simcoe [13.0%] - Boil 5 min Hops 11
0.18 oz Equinox (HBC 366) [16.1%] - Boil 0 min Hops 12
0.18 oz Lemondrop [5.5%] - Boil 0 min Hops 13
0.18 oz Simcoe [13.0%] - Boil 0 min Hops 14
235.00 g Grapefruit Juice (Boil 0 min) Misc 15
1.5 pkgs Safbrew Wheat (DCL/Fermentis #WB-06) Yeast 16
0.71 oz Equinox (HBC 366) [16.1%] - Dry Hop 7 days Hops 17
0.71 oz Simcoe [13.0%] - Dry Hop 7 days Hops 18
0.71 oz Lemondrop [5.5%] - Dry Hop 0 days Hops 19

Taste Notes

v1.0: Fantastic taste. BEst split was a clean IPA without Passionfruit additions. 40 IBU was no problem.... could possibly be a bit higher. Dry hop amounts seems adequate. BeerSmeith doesnt show the right value for IBU since only 23 L fluid can fit into the fermenter v1.1: Increased from 26g CITRA to 30g CITRA to increase bitterness slightly v1.2: Doubled Dry Hop amounts (Seriously ... this is an IPA isnt it ?)... and increased IBU to 50

Notes

IDEA: - Mash like a Berliner Weise with Kettle Sour process. - High Mash Temp for more lingering sweetness to go with the Sour - Go for ph around 3.3-3.1 - Go for 40IBU (Theoretical) since based on my research people seems to experience that the Sourness doesnt allow the HOP bitterness to fully develop like in normal pH Beer - Flavours should be tropical kind of fruits since that seems a farable road to go with the higher bitterness - GO for a WHeat base with Wheat YEast so it becomes cloudy - Add Dry Hops and fruits after yeasting has peaked (last 7 days) - DOnt overdo boil time .... max 1 hour since I have small amounts to begin with - Use 2 x Grapefruits (Both Zest and Juice) (Zest 13g, Juice 235g) PLAN(Compensate for lower volume of bacterial fermenter): Create THicker Mash Water down to size prior to boiling Execution: - Mash according to plan - Cool wort to 39 DegC and add wort to PET container (22 ish Liters) - pre-sour with lactic acid down to 4.4-4.0 - Add Lactobacillicus and wait for sourness around 3.2 (Around 24h for our additions) - When sour enough add sour wort to boiler and add 2.5 liter water to compensate for 1 hour boil-off - Boil according to recipe and add hops and other incgredient - Cool wort and put into fermentation vessel - Aearate and wait for fermentation - Add dry hop and other things the last 7 days

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