Sour Pale Ale
SUBTERFUGE
ON TAP / IN BOTTLES / IN GROWLERS
5.2%

ABV
0

IBUs
1.054

OG
ABOUT
A tropical fruit-forward, lower abv version of our sour IPA. This hazy, light, and crushable sour pale ale was kettle soured using our house blend of lactobacillus, it was then whirlpool and dry hopped with healthy doses of Azacca, Ekuanot, and Idaho 7 hops giving rise to aromas and flavours of pineapple and stone fruit.
Malts 2-Row, Pale Ale, Wheat, Toasted Flaked Wheat, Malted Oats, Flaked Oats, Caramalt, Carafoam
Hops Azacca, Ekuanot, Idaho 7, Cascade
Yeast Vermont Ale
RECIPE
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MASH TUN

Mash

17.9%
2-Row
42.3%
Pale Ale Malt
12.8%
Wheat Malt
7.6%
Toasted Flaked Wheat
5.1%
Malted Oats
6.1%
Flaked Oats
3.1%
Caramalt
5.1%
Carafoam
+
Mash - Target pH: 5.4
Ca
135
ppm
Mg
9
ppm
Na
13
ppm
SO4
125
ppm
Cl
124
ppm

Mash Schedule
69.3°C
Saccharification - 45 min

Sparge

75.5°C
Initial Water Temperature
+
Sparge Water - Target pH: 4.7
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: 3.5

Boil


Whirlpool

0 IBUs
Azacca - 40 min
0 IBUs
Ekuanot - 40 min
0 IBUs
Idaho 7 - 40 min
0 IBUs
Azacca - 30 min
0 IBUs
Ekuanot - 30 min
0 IBUs
Idaho 7 - 30 min

Heat Exchanger

18.5°C
Target Temperature
1.054
Target OG
+
Final Water Profile
Ca
124
ppm
Mg
13
ppm
Na
69
ppm
SO4
113
ppm
Cl
184
ppm

FERMENTER

+
Vermont Ale Yeast

Fermentation Schedule
1921°C
Primary Fermentation - 3 days
21°C
Dump Yeast / Dry Hop / Ferment - 4 days
2120°C
Condition - 4 days
1°C
Cold Crash - 3 days
3.1 g/L
Azacca - 4 days before end of fermentation
1.3 g/L
Ekuanot - 4 days before end of fermentation
1.3 g/L
Idaho 7 - 4 days before end of fermentation
3.1 g/L
Cascade - 4 days before end of fermentation

BRITE TANK

5.1%
ABV (Target)
0.0
IBUs (Target)
1.015
FG (Target)

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