2020_07_23 Hazy IPA - Beer Recipe - Brewer's Friend

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2020_07_23 Hazy IPA

221 calories 21.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 21.5 gallons (fermentor volume)
Pre Boil Size: 26 gallons
Post Boil Size: 24.5 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 86% (brew house)
Source: Mark & Paul
Calories: 221 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
Created: Saturday July 4th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
37 lb US - Pale 2-Row37 lb Pale 2-Row 37 1.8 80.4%
3 lb American - Victory3 lb Victory 34 28 6.5%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 6.5%
3 lb Flaked Wheat3 lb Flaked Wheat 34 2 6.5%
46 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Columbus (15 AA)2 oz Columbus (15 AA) Hops Pellet 11.6 Boil 60 min 18.24 6.9%
3 oz Columbus (15 AA)3 oz Columbus (15 AA) Hops Pellet 11.6 Boil 20 min 16.57 10.3%
2 oz Southern Passion2 oz Southern Passion Hops Pellet 12.2 Dry Hop 60 days 6.9%
6 oz Ekuanot (14.25 AA)6 oz Ekuanot (14.25 AA) Hops Pellet 12.4 Dry Hop 2 days 20.7%
16 oz Sabro HBC 43816 oz Sabro HBC 438 Hops Pellet 15.8 Dry Hop 2 days 55.2%
29 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
14 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
15 ml Lactic acid Water Agt Mash 1 hr.
10 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 1332 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Added 15ml of lactic acid to mash water to bring it to 5.36 hopefully. Tested at 5.33!! Added 2.25 ml to sparge to bring it to same. Didn't, so we added another .5ml. Brought it to just below 5.2

Chemicals as noted, used 'light and malty' as a guideline, but tweaked so that Cl:SO4 ratio would be 3:2 and Calcium around 50
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion 155 °F -- --
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 23.19 gal (92.75 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 11.19 gal (44.75 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 18.98 gal (75.9 qt). Suggest reducing strike water volume to 8.32 gal (33.28 qt) and adding 6.98 gal (27.9 qt) sparge/top-off. 15.3 61.2  
Strike water volume at mash thickness of 1.33 qt/lb 15.3 61.2  
Mash volume with grains 18.98 75.9  
Grain absorption losses -5.75 -23  
Remaining sparge water volume (equipment estimates 13.89 g | 55.6 qt) 16.71 66.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 23.19 g | 92.8 qt) 26 104  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume (equipment estimates 21.5 g | 86 qt) 24.5 98  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 24.5 g | 98 qt) 21.5 86  
Total: 32 128
Equipment Profile Used: System Default
 
Notes

Made two full 4000ml starters, as we have been doing.

Mashed a little higher to accentuate the hazy mouthfeel. Did the water chemistry the same way.

First runnings: 1.086
Last runnings: 1.006
Pre-boil: 1.060
OG - 1.067

Cooled to only 78 or so - ground water must have been warm. First time using the Spiedel plastic 120L fermenter (and also doing CIP on boiler and mash tun). Cooled to around 63 by the next day and then pitched the yeast (which was cooler than that).

Mixed all dry hops together to make 1.5 pounds. Added .5# at high krausen, and 1# at terminal at 36 degrees. Both hops added without bags and stayed in for the duration. Pellets for both.
Very ugly beer! Dark greenish orange in color. Tasted good, like a hoppy west coast IPA, and it was definitely hazy. Didn't tasted like a hazy, though. Color probably came from leaving the hops in too long.

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  • Last Updated: 2020-11-14 20:02 UTC