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Sour Lime IPA HomeBrew Recipe

Sour Lime IPA
Sour Lime IPA
Sour Lime IPA


Recipe Type: All Grain
Size: 5 Gallons
Beer Style: Sour Lime IPA
Target ABV: 6.5%
Target IBUs: 54
Recipe Type: ,
5/ 5

User Rating
193 total ratings


Posted March 11, 2014 by


All Grain Sour Lime IPA Recipe

Profile: HomeBrew recipe for a Sour Lime IPA, similar to Tired Hands Au Pair Opossum. Citrusy and sour with flavors of fresh lime, tangerine, and grapefruit. Refreshing tart finish.



12 lbs Pale 2-row Malt

1 lb. Acidulated Malt

12 oz. CaraPils Malt


1 oz. Citra 12%, 60 minutes

1/2 oz Citra 12%, 20 minutes

1 oz. Amarillo 8%a, 10 minutes

Dry-Hops: 1 oz. Amarillo, 1 oz. Citra


Primary Fermentations - Wyeast 1214 Belgain Abbey

Secondary Fermentation - Wyeast 5335 Lactobacillus

Other: 1 cup of fresh lime juice and zest.


Mash all grains for 60 minutes at 155 degrees.

Sparge at 170 degrees.

75 minute boil with hop regimen above.

Primary ferment at 65-68 degrees for 10 days with Belgian Abbey ale yeast.

Add the Lacto culture and ferment for 4-6 months. Beer will have more sour character with longer aging. Add fresh lime juice and zest with dry-hops for 10 days before bottling or legging.


  1. Avatar of Travis

    This easily deserves a 5! But there is one pretty BIG problem with the recipe . . . you cant actually sour a beer with 10+ ibu and this one has 54. Hops are a preservative so the lacto will take forever to get this beer sour, if ever. Hahaha Solution for me was to kettle sour. After my sparge I dropped the temp to 120f and added the lacto. Took about 2 days to reach the perfect level of sourness! (To hell with waiting 6 months) Then proceeded with my boil and hop additions.

    Otherwise the beer is great! Very sour with a good flavour of lime. Bitterness is completely masked by the sour and the citrus of the hops shines through. Very nice. Net time i think I might add more “c” hops near the end as the 60 min Citra addition was kind of a waist. I also used California Ale YEast for a clean finish. Awesome beer!!


    • Avatar of Rick

      Informative review, thanks. Will help me to brew this in the next week or so.
      A question in regards to kettle souring the wort. Did you pitch a full packet of the Wyeast Lacto into the kettle?
      I’ll be doing the BIAB method, so wondering if I can mash, remove the grain bag, then dump a packet of Lacto into my urn, cover and leave for a couple of days (or until it is to my tasting of sourness).
      I’m not a fan of 6 month waiting periods for sourness, haha, so the idea of kettle souring has me excited.


    • Avatar of Tommy

      Hello Travis,

      We was looking to brew this sour ipa, and therefore have some questions.

      How did you know when the PH was good enough to start boil. Did u use a PH meter in so case what should the readings be?

      When was it best drinkable?

      Thanks in advanced, Tommy


  2. Avatar of Jim Guerami

    That sounds great.



    Just got this beer in secondary fermintation, can’t wait to taste this beer in 6 months!



    A lacto fermented IPA with lime sounds extremely refreshing.


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