Recipe for Sour IPA – Copacabana
- Color : Orange-yellow
- Alcohol content : 5.8%.
- Quantity : 20L
- Bitterness : Low to Moderate
- Acidity : Moderate
- Difficulty : High
- Brewing time : Normal + 24H Sour Kettle
Ingrédients
- 3kg Pilsner Malt
- 2kg Light Wheat Malt
- 0.5kg Oat flakes
- 10g magnum pellet hops
- 60g El Dorado pellet hops (Hopstand)
- 40g Rakau hop pellets (Hopstand)
- 20g El Dorado hops (Dry Hop)
- 60g Rakau (Dry Hop)
- 1 bag Sour Pitch or a handful of 200g Pilsner malt
- 1L mango puree (or 1kg frozen mango)
- 1L Pineapple Puree (or 1kg frozen Pineapple)
- 2 sachets WHC Hornindal Kveik
- Total volume of brewing water: 34L (Chloride > Sulfate = 2 to 3:1)
Brew our Mango/Pineapple Sour IPA recipe step by step
Step 1
Heat 18.5 liters of water to 72°C and pour in the crushed grains.
Stir well to avoid lumps. Continue until you reach 68°C.
Maintain temperature for one hour.
At the same time, heat 15.5 liters of rinse water to 77°C.
Step 2
Once the hour has elapsed, mash out for 10 minutes at 76°C.
Then filter and rinse.
Step 3
Once you have your full volume of liquid, it’s time to move on to the Sour Kettle. To do this:
- Use lactic or phosphoric acid to lower the must’s pH to 4.5.
- (Optional) To eliminate any risk of prior infection, carry out a mini-boil for 10/15 minutes.
- Cool wort to 40°C
- (Optional) If equipped, purge the surface of your wort with CO2.
- Add the bag of sour pitch or the handful of lager malt.
- Close your mash tun as tightly as possible, using plastic film or other covers, to limit contact with oxygen and any organisms that may be around your brew.
- Maintain a temperature of 40°C for about 24 hours.
- Take a pH reading every 2 to 4 hours once you’ve reached 3.5, then you can move on to the next step.
Step 4
Heat your wort for a 60-minute boil.
Infuse 10g of Magnum hops as soon as the timer starts.
If you’re using a cooling coil, don’t forget to sterilize it in the wort 15 minutes before the end of the boil.
Step 5
Once boiling is complete, cool to 85°C and add 60g El Dorado and 40g Rakau. Leave to infuse for a good 30 minutes.
Step 6
Cool the wort to 37°C, transfer to a fermenter and add the two sachets of yeast.
Initial density should be around 1.058.
If you can maintain the temperature at 37°C, that’s fine. Otherwise, you can leave the yeast to work undisturbed.
Step 7
Ferment at 37-38°C for 5 to 7 days.
Once this time has elapsed, add your fruit (no need to pasteurize it if it’s frozen).
After 2 weeks, add 60g of Rakau and 20g of El Dorado Dry Hop.
Step 8
If you are equipped, perform a Cold Crash 2 days after the Dry Hop.
If this is not possible, proceed to conditioning.
Final density should be 1.013.
Step 9
If you don’t carbonate with CO2 (approx. 2.2 vol), add 4 to 5g/l sugar (depending on your preferences).
Optional Option 1 :
To add roundness without going pastry, add vanilla! It will also act as a flavor enhancer and explode the aromatics.
It’s best to add it as a tincture on the day of bottling. To do this
Place 2 vanilla beans, split and scraped, in a jar and cover with a little vodka. Close tightly and leave to infuse for 2 to 3 weeks.
On bottling day, filter the infused vodka and add it to your beer.
Optional Option 2 :
No time to make a Kettle Sour ! Skip this step and just make a Mango/Pineapple IPA.
Over View
This fruity, acidic, hoppy little nugget finds its balance thanks to its high impaction temperature, high chloride content and the proteins provided by wheat and flakes.
Rakau hops add complexity to the fruity base of this sour ipa recipe, bringing notes of peach and apricot. El Dorado, used in small quantities in the dry hop, beautifully (but subtly) reinforces the highly appreciable tropical character.