Sour IPA
SHAPESHIFTER
ON TAP / IN BOTTLES / IN GROWLERS
6.5%

ABV
13

IBUs
1.065

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

70.9%
2-Row
20.2%
Toasted Flaked Wheat
5.7%
Carafoam
3.2%
Acidulated
+
Mash - Target pH: 5.3
Ca
98
ppm
Mg
13
ppm
Na
112
ppm
SO4
158
ppm
Cl
197
ppm

Mash Schedule
68.0°C
Saccharification - 60 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

Boil


Whirlpool

2.9 IBUs
Simcoe - 30 min
3.1 IBUs
Amarillo - 30 min
7.1 IBUs
Citra - 30 min

Heat Exchanger

19.0°C
Target Temperature
1.065
Target OG
+
Final Water Profile
Ca
100
ppm
Mg
16
ppm
Na
94
ppm
SO4
137
ppm
Cl
167
ppm

FERMENTER

+
Vermont Ale

Fermentation Schedule
1921°C
Primary Fermentation - 4 days
21°C
Harvest / Dry Hop / Primary - 4 days
2°C
Cold Crash - 13 days
2.5 g/L
Simcoe - 3 days before end of fermentation
3.1 g/L
Amarillo - 3 days before end of fermentation
3.1 g/L
Citra - 3 days before end of fermentation
1.3 g/L
Centennial - 3 days before end of fermentation

BRITE TANK

6.5%
ABV (Target)
13.1
IBUs (Target)
1.015
FG (Target)

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