Haller at Your Bia - Beer Recipe - Brewer's Friend

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Haller at Your Bia

224 calories 21 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 75% (brew house)
Source: CJ1
Calories: 224 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created: Monday November 16th 2020
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OG: 1.061 FG: 1.015 ABV: 6.1% IBU: 29

1.068
1.014
7.1%
28.3
4.1
5.7
42.50
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Briess - Brewers Malt 2-Row11 lb Brewers Malt 2-Row $ 1.50 / lb
$ 16.50 		37 1.8 100%
11 lbs / $ 16.50
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops $ 2.00 / oz
$ 3.00 		Pellet 3.75 Boil 60 min 21.39 18.8%
3 oz Hallertau Mittelfruh3 oz Hallertau Mittelfruh Hops $ 2.00 / oz
$ 6.00 		Pellet 3.75 Whirlpool at 180 °F 30 min 6.93 37.5%
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops $ 2.00 / oz
$ 4.00 		Pellet 3.75 Whirlpool at 150 °F 30 min 25%
1.50 oz Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops $ 2.00 / oz
$ 3.00 		Pellet 3.75 Dry Hop at 65 °F 2 days 18.8%
8 oz / $ 16.00
 
Yeast
GigaYeast - NorCal Ale #1
Amount:
1 Each
Cost:
$ 10.00 / each
$ 10.00
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
64 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 10.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
100% Reverse Osmosis Filtration
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
1 0 0 0 0 1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Strike 164 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.13 16.5  
Mash volume with grains 5.01 20  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 3.74 g | 15 qt) 3 12  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.24 g | 25 qt) 5.5 22  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 4.69 g | 18.8 qt) 5 20  
Hops absorption losses (whirlpool, hop stand) -0.19 -0.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 4.81 g | 19.3 qt) 4.5 18  
Total: 7.13 28.5
Equipment Profile Used: System Default
 
Notes

Milled on 2-roller at 0.38mm.
100% RO water, OpH was 6.0, added 10 g tartaric/malic blend and dropped too low to 5.1. Had to add 12g of calcium sulfate(gypsum) to get back to 5.2.
Mashed for 30 minutes by the time the pH was adjusted. 90+ minute mash given the extra time fussing with the pH adjustment.
Conversion efficiency basis 5.5 gallon/1.065 water pre-sparge = 88%...post sparge/actual conversion efficiency = 5.5 gallon /1.062 post-spare/pre-boil = 84% preboil efficiency.
Given electric coil stovetop heat source, kept lid on a couple times to build a vigorous boil but lid off 90% of boil.
Pre-ferment SG around 1.070. Wort aeration via swirling the siphon hose for maximum disturbance. The screen on the ball valve had clogged again from all the coagulated proteins and plant matter.
Yes, FG of 1.015. Took twice as long as Room Temp for fermentation dropped to 60F. Moved to corny keg for secondary/dry hopping with 1.5 oz hallertau. 2 days with warming wrap on it to bring up to 75. Additional fermentation occurred. Cold Crashed 2 days at 36-38F. Force strained with 5 micron filter. Very dry with pleasant sweet, subtle clove from the hallertau. The bitterness seems more pronounced as it has less sweetness in the beer to balance.

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  • Last Updated: 2020-12-08 21:55 UTC