Brummel Sour IPA Blackberry-Vanilla

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SKU: CMTYRCP-0616 Category:

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Description

This is a Community Recipe created by johannd

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)


Ingredients Included

Warminster Flaked Malted Oats (635 grams)
TMM Oat Flakes 20 (590 grams)
Un-Malted Wheat (590 grams)
Thomas Fawcett – Golden Promise Pale Ale Malt (3900 grams)
Weyermann Acidulated Malt (96 grams)
Citra Pellets (115 grams)
El Dorado Pellets (115 grams)
Lactose 1kg (1 packs)
WLP023 Burton Ale Yeast BB: 30/04/2022 (1 packs)
Additional Cold pack (1 packs)
OMEGA Yeast – OYL-605 – Lactobacillus Blend – Now with 50% more yeast –  (1 packs)


Method

Beer Style (main): American Ales
Beer Style (sub): American-Style Sour Ale
Batch Size: 19 litres
Original Gravity: 1.077
Final Gravity: 1.025
ABV %: 7
IBU: 30

THE MASH
Temperature °C: 68
Length (mins): 45
Out temp °C:
Out time (mins):

THE BOIL
Boil time (mins): 60

Additions and timing:

635 g lactose at 10 minutes
37 g Citra at 2nd whirlpool for 5 minutes
37 g El Dorado at 2nd whirlpool for 5 minutes
11 g Cassia bark at 2nd whirlpool for 5 minutes

Secondary additions and timing:

78 g Citra at dry hop for 5 days
78 g El Dorado at dry hop for 5 days
20 g Cassia bark at dry hop for 5 days (not included)
7 g vanilla beans for 5 days (not included)
4.1 kg blackberries for 5 days (not included)

Yeast: Omega Lactobacillus Blend kettle sour followed by Omega British Ale IV
Fermentation temperature/steps: Hold fermentation at 20°C for 24 hours once signs of fermentation are visible. Allow the temperature to rise to 21°C during the remainder of fermentation, following the dry-hop schedule. After adding the vanilla and blackberries, allow the berries to ferment out at 21°C.

Comments:

EXTRA INGREDIENTS NEEDED
31g Cassia bark
7g vanilla beans(pods)
4.1kg blackberries (frozen works best)

DIRECTIONS
Mash the grains at 68°C for 45 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains to obtain 23 litres of wort (depending on your evaporation rate).
Boil for 60 minutes. For the lactose, remove the kettle from the heat, stir in the lactose, return the kettle to the heat, and bring it back to a boil for the remaining 10 minutes.

Do not introduce the whirlpool hops at the first whirlpool, as they will inhibit the Lactobacillus blend. Pre-acidify the wort to a pH of 4.5, then chill the wort to 35°C and pitch the Lactobacillus blend. There’s no need to hold the heat at 35°C, but don’t allow it to drop much below 24°C. After a pH of 3.2–3.3 is obtained, reheat the wort to 82°C and follow the hopping schedule for the second whirlpool.

After the whirlpool, rest for 15 minutes, then chill the wort to slightly below fermentation temperature, about 19°C. Aerate the wort and pitch the British Ale yeast.

Additional information

Weight 9.091 kg
Country of Origin GB
HS Code 2106909853

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