American IPA Recipe - Sour Ale No. 6

Recipe Info

Recipe Image

Sour Ale No. 6

by on
All Grain
5.5 Gallon(s)
7.5 Gallon(s)
60 min
73%
Peach and lavender. Improved grist for better body, head retention, subtle complexity and mouthfeel.

This recipe was cloned from IPA.

Fermentables

24% - 2-Row - US
5
37
1
Mash
12% - Maris Otter Pale - UK
2.5
38
3
Mash
20% - Unmalted Wheat - BE
4
35
2
Mash
5% - Malted Oats - US
1
37
1
Mash
4% - Flaked Oats - US
0.75
37
1
Mash
2% - Golden Naked Oats - UK
0.5
33
10
Mash
2% - Dextrine Malt - UK
0.5
33
2
Mash
1% - Acidulated Malt - DE
0.25
0
3
Mash
29% - Peach Puree
6
40
0
Mash

Hops

Simcoe
1
Pellet
FlameOut
0 min(s)
13
0.0
Centennial
1
Pellet
FlameOut
0 min(s)
10.5
0.0

Yeast

Wyeast London Ale III 1318
73%

Other Stuff

Gypsum
6
each
Mash
Calcium Chloride
8
each
Mash
Lactic Acid
12
each
Mash
Irish Moss
0.5
tsp
Mash

Mash Steps

Single Step Infusion
Infusion
151
60 min

Special Instructions

1.
Sparge water additions: 6g gypsum: 8g calcium chloride
2.
100% RO Water.
3.
Mash in 153F. Stir down to 151F.
4.
::::: BREW :::::
5.
Target mash pH: 5.55
6.
PBG: 1.051 (good sparge, but maybe a little too quick).
7.
OG: 1.059 (not sure about the lack of efficiency here).
8.
Preacidify wort with 12ml of lactic acid.
9.
Cool wort to 105F and transfer to primary fermenter.
10.
Pitch Lacto planterum.
11.
Sour wort at 95F for 48 hours.
12.
Pitch Lacto planterum.
13.
Sour wort at 95F for 48 hours.
14.
Pasteurize sour wort at 170F.
15.
170F: Hop stand additions; 1oz Simcoe, 1oz Centennial.
16.
170F: 4g lavender leaves; 2g lavender flower.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Sour Ale No. 6
American IPA
  • 5.50 Gallons Liters Batch Size
  • 7.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.101 OG
  • 1.027 FG
  • 0.0 IBU (tinseth) Bitterness
  • 0.00 BG:GU
  • 4.7° SRM Color
  • 73% Efficiency
  • 9.5% ABV Alcohol
  • 356 per 12oz Calories
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