Sour IPA with Pear
PEAR SHAPESHIFTER
NOT CURRENTLY AVAILABLE
6.5%

ABV
9

IBUs
1.064

OG
ABOUT
Malts 2-Row, Pale Ale, Pale Wheat, Toasted Flaked Wheat, Carafoam, Caramalt
Hops Simcoe, Amarillo, Citra, Azacca
Yeast Vermont Ale
RECIPE
Check us out on desktop to see the full recipe!
MASH TUN

Mash

38.0%
2-Row
32.1%
Pale Ale
10.7%
Pale Wheat
10.7%
Toasted Flaked Wheat
6.4%
Carafoam
2.1%
Caramalt
+
Mash - Target pH: 5.4
Ca
127
ppm
Mg
9
ppm
Na
13
ppm
SO4
159
ppm
Cl
84
ppm

Mash Schedule
68.5°C
Saccharification - 45 min

Sparge

75.5°C
Initial Water Temperature
+
Sparge Water - Target pH: 5.3
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


Whirlpool

2 IBUs
Simcoe - 40 min
2 IBUs
Amarillo - 40 min
2 IBUs
Citra - 40 min
1 IBUs
Simcoe - 30 min
1 IBUs
Citra - 30 min
1 IBUs
Amarillo - 30 min
15.63 g/L
Pear Concentrate - 0 day

Heat Exchanger

19.0°C
Target Temperature
1.067
Target OG
+
Final Water Profile
Ca
127
ppm
Mg
13
ppm
Na
81
ppm
SO4
153
ppm
Cl
176
ppm

FERMENTER

+
Vermont Ale Yeast

Fermentation Schedule
1921°C
Primary Fermentation - 7 days
21°C
Dry Hop / Primary - 4 days
2120°C
Conditioning - 3 days
0°C
Cold Crash - 3 days
0.9 g/L
Simcoe - 4 days before end of fermentation
0.6 g/L
Amarillo - 4 days before end of fermentation
2.5 g/L
Citra - 4 days before end of fermentation
3.3 g/L
Azacca - 4 days before end of fermentation

BRITE TANK

6.5%
ABV (Target)
9.0
IBUs (Target)
1.017
FG (Target)

YOU MIGHT ALSO LIKE
  • TANGERINE SHAPESHIFTER
    Sour IPA with Tangerine
  • SHAPESHIFTER
    Sour IPA
  • BLOOD ORANGE SHAPESHIFTER
    Sour IPA with Blood Orange
  • BLACKBERRY SHAPESHIFTER
    Sour IPA with Blackberry