Double IPA Recipe - Scale of Sour No. 1
Double IPA
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Scale of Sour No. 1
by anjo on 10/24/2018
All Grain
930 Gallon(s)
931 Gallon(s)
60 min
73%
Principia
This recipe was cloned from Sour Ale No. 5.
27% - Unmalted Wheat - BE
4% - Lactose - Milk Sugar - US
2% - Acidulated Malt - DE
Wyeast London Ale III 1318
100% filtered NYC tap water.
Strike water additions: 4g gypsum; 5g calcium chloride.
Sparge water additions: 4g gypsum; 5g calcium chloride.
Hop stand: 165F for 20 minutes; 1oz Azacca; 1oz Motueka.
Cool wort to 100F and transfer to primary fermenter.
Pitch L. planterum after wort falls below 115F.
Sour wort in a warm place for 48-60 hours.
Pasteurize sour wort at 170F.
Fermented at ambient temps.
Day 4: 2nd round of bioconversion dryhopping.
Day 4: add pineapple puree.
Tasting Notes (0)
There aren't any tasting notes logged yet
Scale of Sour No. 1
Double IPA
-
930.00
Gallons
Liters
Batch Size
-
931.00
Gallons
Liters
Boil Size
-
60
min
Boil Time
-
1.065
OG
-
1.017
FG
-
0.0 IBU (tinseth)
Bitterness
-
0.00
BG:GU
-
3.5° SRM
Color
-
73%
Efficiency
-
6.1% ABV
Alcohol
-
220 per 12oz
Calories
Clone This Recipe
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