Recipe Name: Kettle Sour IPA
URL: https://www.mibrewsupply.com/recipe/kettle-sour-ipa
Type: All Grain
Style: Specialty IPA

Notes: Since lactobacilus is very sensitive to isomerized alpha acids (as low as 5 IBU), you will not be able to brew a traditionally soured beer. I would go with the kettle souring method. Create your wort with no hops, boil it for a few min for sanitation, and then chill to about 75 - 90F. Once chilled, introduce a culture of pure lactobacillus and tightly seal the kettle and allow to sit for 1-3 days. During this time, the lactobacillus will rapidly sour the wort. Once soured, bring back to a boil to kill the lacto and then add your hops as you normally would over the length of your boil. Ferment as usual.

Batch Size: 5.50 Gallons
Boil Length: 60 Minutes
OG: 1.052
FG: 1.012
ABV: 5.3%
IBU: 8
SRM: 4

Fermentables
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6.00lb Pilsen / Pilsner (US) - Mash
2.00lb White Wheat (US) - Mash
1.00lb Vienna (US) - Mash
1.00lb Flaked Oat (US) - Mash
1.00lb Torrified Wheat (US) - Mash
0.50lb Acidulated (DE) - Mash

Hops
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0.20oz Citra - Boil - 30 Minute(s) (7.51 IBU)
0.80oz Citra - Boil - 0 Minute(s) (0.00 IBU)
1.00oz Citra - Dry Hop - 10 Day(s) (0.00 IBU)
1.00oz Calypso - Dry Hop - 10 Day(s) (0.00 IBU)
1.00oz Mosaic - Dry Hop - 10 Day(s) (0.00 IBU)

Yeast
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East Coast Yeast ECY34 Dirty Dozen Brett Blend

Mash Schedule
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166F for 60 Minutes

Fermentation Schedule
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70F for 3 Week(s)