Quick n’ Hazy to the LupoMax - Beer Recipe - Brewer's Friend

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Quick n’ Hazy to the LupoMax

220 calories 20.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 66% (brew house)
Source: narleth
No Chill: 5 minute extended hop boil time
Calories: 220 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created: Monday November 16th 2020
1.067
1.013
7.0%
95.2
6.1
5.4
38.16
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb US - Foundation8 lb Foundation $ 1.69 / lb
$ 13.52 		37 3 84.2%
1 lb American - White Wheat1 lb White Wheat $ 1.45 / lb
$ 1.45 		40 2.8 10.5%
8 oz Briess - Carapils Malt8 oz Carapils Malt $ 1.69 / lb
$ 0.85 		34.5 1.5 5.3%
9.50 lbs / $ 15.82
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Valley Hops - CTZ (16 AA) / 5.25 Ounces0.5 oz Yakima Valley Hops - CTZ (16 AA) / 5.25 Ounces Hops $ 0.68 / oz
$ 0.34 		Pellet 16 Boil 60 min 43.51 7.7%
1 oz Mosaic LupoMax1 oz Mosaic LupoMax Hops $ 2.00 / oz
$ 2.00 		Lupulin Pellet 17.5 Whirlpool at 180 °F 30 min 14.98 15.4%
1 oz Yakima Valley Hops - Citra LupoMax (18.5 AA) / 6.5 Ounces1 oz Yakima Valley Hops - Citra LupoMax (18.5 AA) / 6.5 Ounces Hops $ 2.00 / oz
$ 2.00 		Lupulin Pellet 18.5 Whirlpool at 180 °F 30 min 15.84 15.4%
1 oz Yakima Valley Hops - Sabro LupoMax (19.5 AA) / 2 Ounces1 oz Yakima Valley Hops - Sabro LupoMax (19.5 AA) / 2 Ounces Hops $ 2.00 / oz
$ 2.00 		Lupulin Pellet 19.5 Whirlpool at 180 °F 30 min 20.87 15.4%
1 oz Yakima Valley Hops - Citra LupoMax (18.5 AA) / 6.5 Ounces1 oz Yakima Valley Hops - Citra LupoMax (18.5 AA) / 6.5 Ounces Hops $ 2.00 / oz
$ 2.00 		Lupulin Pellet 18.5 Dry Hop 2 days 15.4%
1 oz Yakima Valley Hops - Mosaic LupoMax (17.5 AA) / 5 Ounces1 oz Yakima Valley Hops - Mosaic LupoMax (17.5 AA) / 5 Ounces Hops $ 2.00 / oz
$ 2.00 		Lupulin Pellet 17.5 Dry Hop 2 days 15.4%
1 oz Yakima Valley Hops - Sabro LupoMax (19.5 AA) / 2 Ounces1 oz Yakima Valley Hops - Sabro LupoMax (19.5 AA) / 2 Ounces Hops $ 2.00 / oz
$ 2.00 		Lupulin Pellet 19.5 Dry Hop 2 days 15.4%
6.50 oz / $ 12.34
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
1 each Campden Tablet Water Agt Mash 0 min.
6 g Gypsum Water Agt Mash 0 min.
0.25 tsp Wyeast - Beer Nutrient Other Boil 15 min.
0.25 tsp Wyeast - Beer Nutrient Other Primary 2 days
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
$ 10.00 / each
$ 10.00
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
$ 10.00 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-
200.8 7 11 202.5 174.6 58
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Batch Sparge 152 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.71 g | 22.8 qt) 5.94 23.8  
Mash volume with grains (equipment estimates 6.47 g | 25.9 qt) 6.7 26.8  
Grain absorption losses -1.19 -4.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.27 g | 17.1 qt) 4.5 18  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 3.5 14  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Top off amount 0.11 0.5  
Volume into fermentor 3.5 14  
Total: 5.94 23.8
Equipment Profile Used: System Default
 
Notes

Night before:

  • Collect and treat 5 Gallons of water.

    Brew day:
  • Mash at 152F for 60 min.
  • Boil for 30 min with schedule additions as indicated.
  • Allow for wort to chill slightly (ideally to 180F) and add whirlpool hop charge.
  • Transfer to keg and allow to "no-chill" to pitch temp (90F) and pitch yeast
  • Ferment at 85F under pressure (5PSI)

    Day 2:
  • At 5 SG points from FG, dry hop, add second dose of Beer Nutrients and increase temp to 90 F and pressure (15PSI) until fermentation is complete.

    Cold crash, close transfer, finish carbonation, serve.

    [NEIPA v3.5]
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  • Public: Yup, Shared
  • Last Updated: 2020-11-22 13:02 UTC