Sour Hazy IPA - Beer, Wine, Mead, & Cider Brewing Discussion Community.

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Mar 10, 2017
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Running the mash, and kettle souring this tonight, then doing the boil on sat with a buddy.

20 lbs pilsner
5 lbs 2-row
3 lbs flaked wheat
1 lb flaked oats
1.5 lbs naked golden oats
1.5 lbs acidulated malt

Mash at 150, 1.25 qts/lb, collect 13 gallons into boil kettle
Cool to 100* and Pitch 4 bottles of Mango Goodbelly Drinks
Keep at 100* with a heating blanket for 3 days, ph should be around 3.2 when finished

Boil day:
4 ml hop shot at 60 mins
2 oz Galaxy, 2 oz Amarillo at 20
2 oz Galaxy, 2 oz Amarillo at 10
Cool to 180
4 oz Amarillo whirlpool for 30 minutes

Cool to 68*, pitch 3L starter of yeast grown from ASLIN IPA cans

4 oz galaxy dry hop at 3 days (high krausen addition)
4 oz Grapefruit Exp dry hop at 7 days

Kegged at 14 days

OG 1.075, FG 1.017, ABV: 7.5%

Feel free to critique, copy, or use as a base for experimentation!