Sour IPA with Blackberry
BLACKBERRY SHAPESHIFTER
NOT CURRENTLY AVAILABLE
6.5%

ABV
3

IBUs
1.063

OG
ABOUT
Malts 2-Row, Golden Promise, Toasted Flaked Wheat, Carafoam, Acidulated
Hops Simcoe, Amarillo, Citra, Centennial
Yeast Vermont Ale
RECIPE
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MASH TUN

Mash

49.5%
2-Row
21.5%
Golden Promise
21.5%
Toasted Flaked Wheat
6.5%
Carafoam
1.0%
Acidulated
+
Mash - Target pH: 5.4
Ca
131
ppm
Mg
9
ppm
Na
87
ppm
SO4
145
ppm
Cl
216
ppm

Mash Schedule
67.5°C
Saccharification - 45 min

Sparge

75.5°C
Initial Water Temperature
+
Sparge Water - Target pH: 4.5
Ca
37
ppm
Mg
9
ppm
Na
13
ppm
SO4
25
ppm
Cl
25
ppm

KETTLE

Kettle Souring

+
Boil for 15 min
+
Cool to 40°C
+
Preboil Water - Target pH: 3.6

Boil

3.53 g/L
Dextrose - 0 min

Whirlpool

0.4 IBUs
Simcoe - 40 min
0.4 IBUs
Amarillo - 40 min
0.9 IBUs
Citra - 40 min
0.2 IBUs
Simcoe - 30 min
0.2 IBUs
Amarillo - 30 min
0.5 IBUs
Citra - 30 min
0.1 IBUs
Simcoe - 20 min
0.1 IBUs
Amarillo - 20 min
0.1 IBUs
Citra - 20 min

Heat Exchanger

19.0°C
Target Temperature
1.063
Target OG
+
Final Water Profile
Ca
122
ppm
Mg
13
ppm
Na
74
ppm
SO4
125
ppm
Cl
178
ppm

FERMENTER

+
Vermont Ale Yeast

Fermentation Schedule
1921°C
Primary Fermentation - 7 days
21°C
Dry Hop - 5 days
21°C
Settle/Condition - 4 days
1°C
Cold Crash - 4 days
1.3 g/L
Simcoe - 5 days before end of fermentation
1.3 g/L
Amarillo - 5 days before end of fermentation
3.1 g/L
Citra - 5 days before end of fermentation
1.3 g/L
Centennial - 5 days before end of fermentation

BRITE TANK

6.3%
ABV (Target)
2.9
IBUs (Target)
1.015
FG (Target)

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