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Recipe by AlexHoffman Specialty IPA All Grain 5.50 Gallon Batch 60 Minute Boil 75% Efficiency Created 4/28/2018 Updated 4/28/2018 No Reviews 0 Brew Log Comments

1.052

OG

1.012

FG

5.3%

ABV

8

IBU

4

SRM

 

 

Notes

Since lactobacilus is very sensitive to isomerized alpha acids (as low as 5 IBU), you will not be able to brew a traditionally soured beer. I would go with the kettle souring method. Create your wort with no hops, boil it for a few min for sanitation, and then chill to about 75 - 90F. Once chilled, introduce a culture of pure lactobacillus and tightly seal the kettle and allow to sit for 1-3 days. During this time, the lactobacillus will rapidly sour the wort. Once soured, bring back to a boil to kill the lacto and then add your hops as you normally would over the length of your boil. Ferment as usual.

Fermentables

Amount Fermentable Use %
6.00 lb Pilsen (US) Mash 52.17%
2.00 lb White Wheat (US) Mash 17.39%
1.00 lb Vienna (US) Mash 8.70%
1.00 lb Flaked Oat (US) Mash 8.70%
1.00 lb Torrified Wheat (US) Mash 8.70%
0.50 lb Acidulated (DE) Mash 4.35%

Hops

Amount Hop Use Time AA IBU
0.20 oz Citra - Pellet Boil 30 Minute(s) 13.7% 7.51
0.80 oz Citra - Pellet Boil 0 Minute(s) 13.7% 0.00
1.00 oz Citra - Pellet Dry Hop 10 Day(s) 13.7% 0.00
1.00 oz Calypso - Pellet Dry Hop 10 Day(s) 13.0% 0.00
1.00 oz Mosaic - Pellet Dry Hop 10 Day(s) 12.5% 0.00

Yeast

Name Attenuation
East Coast Yeast ECY34 Dirty Dozen Brett Blend 76% - 80%

Mash Schedule

Temperature Time
166 F 60 Minutes

Fermentation Schedule

Temperature Time
70 F 3 Week(s)

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