Kettle sour IPA Attempt

[mikey9_18]

Looking to make something similar to Epic Brewings Tart n' Juicy IPA. I've got the listed ABV and IBUs close to what I've seen published. Color is approximate by eye. Grain and hop types are whats listed on thier website, but no quantities or times found. What I have below is how I have tweeked them to get published ABV and IBUs.

Any adjustments you would recommmend?

TIA,
Mike

Kettle Sour IPA - American IPA (14B)
==========================================================
Batch Size 5.435 gal
Boil Size 7.047 gal
Boil Time 1.000 hr
Efficiency 65%
OG 1.048 sg
FG 1.012 sg
ABV 4.8%
Bitterness 62.5 IBU (Tinseth)
Color 6.2 srm (Morey)

Fermentables
==========================================================
Name Type Amount Mashed Late Yield Color
Briess - 2 Row Brewers Malt Grain 10.000 lb Yes No 80% 1.8 srm
Oats, Flaked Grain 2.000 lb Yes No 80% 1.0 srm
Acid Malt Grain 8.000 oz Yes No 59% 3.0 srm
Caramunich Malt Grain 8.000 oz Yes No 72% 56.0 srm
Total grain: 13.000 lb

Hops
==========================================================
Name Alpha Amount Use Time Form IBU
Amarillo 9.5% 0.750 oz Boil 60.000 min Pellet 22.2
Citra 12.0% 0.750 oz Boil 60.000 min Pellet 28.1
Amarillo 9.5% 0.500 oz Boil 10.000 min Pellet 5.4
Citra 12.0% 0.500 oz Boil 10.000 min Pellet 6.8
Amarillo 9.5% 2.000 oz Dry Hop 7,200.000 min Pellet 0.0
Citra 12.0% 2.000 oz Dry Hop 7,200.000 min Pellet 0.0

Miscs
==========================================================
Name Type Use Amount Time
Yeast Nutrient Other Boil 1.000 tsp 15.000 min
Whirlfloc Fining Boil 1.000 tsp 15.000 min

Yeasts
==========================================================
Name Type Form Amount Stage
Wyeast - American Ale Ale Liquid 8.45 tbsp Primary
WLP677 - Lactobacillus Bacteria Ale Liquid 2.37 tbsp Kettle

Mash
==========================================================
Name Type Amount Temp Target Time
Infusion 4.063 gal 172.960 F 154.000 F 1 hr
Final Batch Sparge Infusion 4.899 gal 188.411 F 170.000 F 15 min

Instructions
==========================================================
0 - Add 8.000 oz Acid Malt, 8.000 oz Caramunich Malt, 2.000 lb Oats, Flaked,
10.000 lb Briess - 2 Row Brewers Malt to the mash tun.
1 - Bring 4.063 gal water to 172.960 F, 4.899 gal water to 188.411 F for
upcoming infusions.
2 - Add 4.063 gal water at 172.960 F to mash to bring it to 154.000 F. Hold for
1.000 hr.
3 - Add 4.899 gal water at 188.411 F to mash to bring it to 170.000 F. Hold for
15.000 min.
4 - Bring the wort to a boil and hold for 15 min.
5 - Cool wort to 95F and pitch WLP677 - Lactobacillus Bacteria Ale yeast, to the kettle, for 24 to 48 hrs to taste, holding at 95F.
6 - Bring the wort to a boil and hold for 1.000 hr.
7 - Put 0.750 oz Amarillo into boil for 1.000 hr.
8 - Put 0.750 oz Citra into boil for 1.000 hr.
9 - Put 1.000 tsp Yeast Nutrient into boil for 15.000 min.
10 - Put 1.000 tsp Whirlfloc into boil for 15.000 min.
11 - Put 0.500 oz Citra into boil for 10.000 min.
10 - Put 0.500 oz Amarillo into boil for 10.000 min.
11 - Stop boiling the wort.
12 - You should have 6.109 gal wort post-boil.
You anticipate losing 2.696 qt to trub and chiller loss.
12 - Cool wort to 70F and pitch Wyeast - American Ale yeast, to the Primary/
14 - Let ferment until FG is 1.012 sg.
16 - Put 2.000 oz Citra into fermenter for 5.000 day.
17 - Put 2.000 oz Amarillo into fermenter for 5.000 day.

 

[mikey9_18]

Bump

 

[troglodytes]

This recipe is making my mouth water. Sounds fantastic and I love the idea of citrus-y hops in a sour. I'm currently in the process of a super citra dry hopped farmhouse sour myself right now.

The only thing I would point out about your recipe is that I'm not sure the pH tolerance of the america ale yeast. All my kettle sours were clean fermented with a belgian/saison strain which tends to be more pH tolerant. You may end up getting some off flavors you don't want or attenuation in the 60s if the yeast can't handle the low pH.

As usual Michael Tonsmeire has explored the subject: https://www.themadfermentationist.com/2016/12/quick-sour-then-what-acid-tolerance-of.html

One of his suggestions is a 100% brett fermentation post boil. From everything I've read, these brett fermentation are actually, crisp and fruity tasting unlike when the same brett is used in secondary.

Chad Yakobson gives an awesome talk on the use of brett here:

If you don't have time to watch the whole thing, there is his Brettnomyces Project with tons of applicable information.

My only suggestion would be to look into this possible issue, but that doesn't mean you current recipe won't work as is. It looks really good, and I'd be willing to roll the dice with it as is hoping that clean yeast will work out.

 

[brewbeerry]

Use the us05. We kettle sour our Berliner to 3.15 then pitch us05 and it takes it down from 1.032 and drops pH a tad more. I'm very interested in this beer as I've been considering how to make successful soured ipa. Brooklyn had the Bel Air that was really good.

I think just a little tartness would do the trick. We dry hopped some of the Berliner with that low pH and it seemed like the acidity drew out some funky and grassy aromatics from the hops. Maybe sour to pH of 4?

 

[theQ]

subscribed!

 

[Cowboyfan]

Any updates on this? That is one of my favorite beers and would love to try it