Triple Crush Hazy IPA - Beer Recipe - Brewer's Friend

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Triple Crush Hazy IPA

309 calories 30 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.92 gallons
Post Boil Size: 5.55 gallons
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.093 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Reuben's Brews
Hop Utilization: 99%
Calories: 309 calories (Per 12oz)
Carbs: 30 g (Per 12oz)
Created: Tuesday November 24th 2020
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OG: 1.077 FG: 1.019 ABV: 7.6% IBU: 105

1.093
1.021
9.4%
114.2
5.0
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb German - Pilsner14 lb Pilsner 38 1.6 79.4%
1.25 lb Flaked Oats1.25 lb Flaked Oats 33 2.2 7.1%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 5.7%
12 oz American - White Wheat12 oz White Wheat 40 2.8 4.3%
8 oz Flaked Wheat8 oz Flaked Wheat 34 2 2.8%
2 oz Gambrinus - Honey Malt2 oz Honey Malt 37 25 0.7%
17.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Citra2 oz Citra Hops Pellet 11 Whirlpool at 175 °F 10 min 9.29 12.5%
14 oz Citra14 oz Citra Hops Pellet 11 Dry Hop Day 7 104.86 87.5%
16 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden tablet Water Agt Mash 0 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 579 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.96 psi       Temp: 45 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
IPA by BeerSmith
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
140 18 25 55 300 110
Adjust your water profile to ensure a mash pH of 5.3 and a chloride-to-sulfate ratio of 3:1.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.23 gal Strike 160 °F 148 °F 60 min
3.02 gal Sparge 168 °F 168 °F 15 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 6.23 24.9  
Mash volume with grains (equipment estimates 7.54 g | 30.2 qt) 7.56 30.3  
Grain absorption losses -2.08 -8.3  
Remaining sparge water volume (equipment estimates 3.07 g | 12.3 qt) 3.01 12.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.97 g | 27.9 qt) 6.92 27.7  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Post boil Volume 5.55 22.2  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Top off amount 0.03 0.1  
Going into fermentor 5.5 22  
Total: 9.25 37
Equipment Profile Used: System Default
 
Notes

Batch size: 5.5 gallons (21 liters)
Brewhouse efficiency: 75%
OG: 1.092
FG: 1.016
IBUs: 50
ABV: 10%

Mash the grains at 148°F (64°C) for 60 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge the grains and top up as necessary to obtain 6 gallons (22.7 liters) of wort—or more, depending on your evaporation rate. Boil for 60 minutes, adding the corn sugar and hops according to the schedule. Whirlpool for 10 minutes.

After the boil, chill the wort to about 67°F (19°C). Aerate the wort and pitch a big, healthy yeast starter. Ferment at 69°F (21°C). After primary fermentation is complete, add the dry hops for three days. Ensure a full diacetyl rest in case of refermentation—if possible, test for VDK levels (see “Hunting for Diacetyl,” beerandbrewing.com). Crash to 38°F (3°C) or lower for at least a week, then package and carbonate.

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  • Last Updated: 2020-11-24 20:29 UTC