Sour NEIPA No. 1 Recipe

Recipe Info

Recipe Image

Sour NEIPA No. 1

by on
All Grain
5.5 Gallon(s)
7 Gallon(s)
90 min
73%
Comments  Brew Sessions (0)
Sour NEIPA with nelson, motueka and mosaic.

This recipe was cloned from NEIPA No. 1.

Fermentables

% lb fermentable ppg   L   usage  
64% 8.5 2-Row - US 37
Mash
17% 2.3 Carapils - Dextrine Malt - US 33
Mash
17% 2.3 Flaked Oats - US 37
Mash
1% 0.125 Acidulated Malt - DE 27
Mash
13.225 lb

Hops

oz variety type usage time AA   IBU  
1 Columbus Pellet Flame Out 0 minutes 14.9 0.0
2 Motueka Pellet Flame Out 0 minutes 7.0 0.0
2 Nelson Sauvin Pellet Flame Out 0 minutes 11.3 0.0
3 Motueka Pellet Dry Hop 14 days 7.0 0.0
3 Nelson Sauvin Pellet Dry Hop 14 days 11.3 0.0
2 Mosaic Cryo Pellet Dry Hop 2 days 0.0 0.0
13 oz IBUs calculated using the Tinseth formula

Yeast

name attenuation  
Wyeast London Ale III 1318 73%
 

Other Stuff

amount unit name usage
8 each Gypsum Mash
10 each Calcium Chloride Mash
 

Mash Steps

type heat temp °F time
Single Step Infusion Infusion 155 60 minutes
 

Special Instructions

  1. ::::: Water :::::
  2. 100% RO water.
  3. Strike water additions: 4g gypsum; 4g calcium chloride.
  4. Sparge water additions: 4g gypsum; 6g calcium chloride.
  5. ::::: Brew :::::
  6. Mash in 155F. (temps averaging around 153-154F).
  7. Target pH: 5.4
  8. Measured pH: 4.5 (pH meter must be off, replace electrode).
  9. 90 minute boil.
  10. Hop stand with flame out hops. 10 min 150F-170F.
  11. OG: 1.068 (boil volume down to 5.25G).
  12. ::::: Cellar :::::
  13. Cool 95F.
  14. Pitch two packages of Good Belly (100% Lacto Plantarum).
  15. L. Plantarum allowed to drop to 85F over 24 hours.
  16. Held at 85F for another 24 hours.
  17. Pasteurize sour wort at 170F.
  18. Chill wort to 65F.
  19. Pitch 2 packs of London Ale 1318.
  20. Day 2: bioconversion dry-hop.
  21. Dry-hop with cryohops 1 days before packaging.
  22. FG: 1.017
  23. Approximate ABV: 6.99
  24. Carbonate to 2.45 volumes of CO2.

Tasting Notes (1)

beryn

Tasted on 1/8/2018 by beryn

Notes:

Appearance: Hazy, rust-hued blonde. Pours a fluffy head that dissipates quickly but fluffs back up with a swirl of the glass. Others have poured a fine head. Not sure about the inconsistency here. Aroma: I can smell the hops without bringing the nose to the glass. Big orange notes. Cantaloupe. Lemon verbena. Honeycrisp apple. Honey. Lemonheads. Maybe something floral hiding in there. Coriander? Cilantro? Getting undertones of apricot jam, yellow/donut peach, quiet pear and yogurt. There might even be a strawberry note unless the mind is playing tricks on me. The mosaic seems to be doing most of the work, with the nelson and motueka hiding in the wings. Taste: Bright and fruity. Straight, saturated juice! Orange Julius. Apricot. Creme brûlée. Some kind of green pepper note from the hops. Pleasant, understated bitterness. Sprite-like lemon/lime acidity. Doesn’t come across as complicated on the palette as it is on the nose. But it’s delicious.

Recipe Facts

Sour NEIPA No. 1
5.50 Gallons Liters
7.00 Gallons Liters  @  90  min
1.064
1.017
2.8° SRM
73%
0.0 IBU (tinseth)
0.00
6.0% ABV
216 per 12oz
Clone This Recipe

Similar Homebrew Recipes

All Grain Recipe
 
0.0 IBU
6.2% ABV
217 cal.
All Grain Recipe
by Soybean
 
0.0 IBU
5.8% ABV
219 cal.
 
0.0 IBU
5.4% ABV
219 cal.
IPA
All Grain Recipe
 
9.5 IBU
6.6% ABV
211 cal.
Feedback