Sour IPA
BLOOD ORANGE SHAPESHIFTER
NOT CURRENTLY AVAILABLE
6.5%

ABV
15

IBUs
1.068

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

Mash

70.3%
2-Row
21.5%
Toasted Flaked Wheat
6.7%
Carafoam
1.5%
Acidulated
+
Mash - Target pH: 5.4
Ca
131
ppm
Mg
9
ppm
Na
76
ppm
SO4
137
ppm
Cl
205
ppm

Mash Schedule
68.0°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: 3.4

Boil

5.88 g/L
Dextrose - 0 min

Whirlpool

1.6 IBUs
Simcoe - 40 min
1.2 IBUs
Amarillo - 40 min
3.7 IBUs
Citra - 40 min
1.5 IBUs
Simcoe - 30 min
1 IBUs
Amarillo - 30 min
3 IBUs
Citra - 30 min
0.8 IBUs
Simcoe - 20 min
0.6 IBUs
Amarillo - 20 min
1.7 IBUs
Citra - 20 min

Heat Exchanger

19.0°C
Target Temperature
1.068
Target OG
+
Final Water Profile
Ca
128
ppm
Mg
13
ppm
Na
69
ppm
SO4
124
ppm
Cl
179
ppm

FERMENTER

+
Vermont Ale Yeast

Fermentation Schedule
1920°C
Primary Fermentation w/o Fruit - 2 days
2021°C
Primary Fermentation w/ Fruit - 2 days
21°C
Dry Hop / Primary - 4 days
2120°C
Dry Hop / Conditioning - 8 days
1°C
Cold Crash - 5 days
3 g/L
Simcoe - 4 days before end of fermentation
3 g/L
Amarillo - 4 days before end of fermentation
4.5 g/L
Citra - 4 days before end of fermentation
1.8 g/L
Centennial - 4 days before end of fermentation

BRITE TANK

6.5%
ABV (Target)
15.1
IBUs (Target)
1.018
FG (Target)

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