Hazy Test - Beer Recipe - Brewer's Friend

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Hazy Test

212 calories 21.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 2.1 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 2.3 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 212 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Thursday June 18th 2020
1.064
1.015
6.5%
84.0
4.9
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.80 kg Proximity - Base Malt1.8 kg Base Malt 37.5 2 69.2%
0.40 kg Briess - Brewers Oat Flakes0.4 kg Brewers Oat Flakes 32.2 2.5 15.4%
0.20 kg American - Carapils (Dextrine Malt)0.2 kg Carapils (Dextrine Malt) 33 1.8 7.7%
0.20 kg Briess - Wheat Malt, Red0.2 kg Wheat Malt, Red 37.3 2.3 7.7%
2.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Mosaic (12.5 AA)15 g Mosaic (12.5 AA) Hops Pellet 12.5 Boil 60 min 60.17 33.3%
15 g Mosaic (12.5 AA)15 g Mosaic (12.5 AA) Hops Pellet 12.5 Boil 5 min 12 33.3%
15 g Mosaic (12.5 AA)15 g Mosaic (12.5 AA) Hops Pellet 12.5 Whirlpool 20 min 11.79 33.3%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.80 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - Lalbrew New England
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 44 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 10 150 75 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt Strike 168 °F 152 °F 60 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 2.87 11.5  
Mash volume with grains 3.32 13.3  
Grain absorption losses -0.72 -2.9  
Remaining sparge water volume (equipment estimates 1.76 g | 7 qt) 1.1 4.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.66 g | 14.6 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 2.12 g | 8.5 qt) 2.3 9.2  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 2.28 g | 9.1 qt) 2.1 8.4  
Total: 3.97 15.9
Equipment Profile Used: System Default
"Hazy Test" Specialty IPA: New England IPA beer recipe by CSH. All Grain, ABV 6.45%, IBU 83.96, SRM 4.92, Fermentables: (Base Malt, Brewers Oat Flakes, Carapils (Dextrine Malt), Wheat Malt, Red) Hops: (Mosaic (12.5 AA)) Other: (Calcium Chloride (dihydrate), Gypsum, Lactic acid)
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  • Last Updated: 2020-07-06 14:54 UTC