BB Sur IPA 
All Grain Recipe
Submitted By: flatface (Shared)
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| Brewer: FlættisBrygg | |
| Batch Size: 6.08 gal | Style: Specialty IPA (21B) |
| Boil Size: 7.54 gal | Style Guide: BJCP 2015 |
| Color: 6.3 SRM | Equipment: Grainfather |
| Bitterness: 50.8 IBUs | Boil 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
This Recipe Has Not Been Rated
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