Hazy IPA - Beer Recipe - Brewer's Friend

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Hazy IPA

182 calories 19.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 182 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Saturday January 16th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Great Western - Premium 2-Row10 lb Premium 2-Row $ 1.40 / lb
$ 14.00 		37 2 76.9%
1.50 lb Flaked Oats1.5 lb Flaked Oats $ 1.95 / lb
$ 2.93 		33 2.2 11.5%
1 lb American - Rye1 lb Rye $ 1.95 / lb
$ 1.95 		38 3.5 7.7%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) $ 1.95 / lb
$ 0.98 		33 1.8 3.8%
13 lbs / $ 19.85
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Citra0.5 oz Citra Hops $ 3.25 / oz
$ 1.63 		Pellet 13.5 Boil 60 min 21.78 3.1%
1.50 oz Citra1.5 oz Citra Hops $ 3.25 / oz
$ 4.88 		Pellet 13.5 Whirlpool at 170 °F 0 min 6.57 9.4%
2 oz Mosaic2 oz Mosaic Hops $ 3.25 / oz
$ 6.50 		Pellet 11.8 Whirlpool at 170 °F 0 min 7.66 12.5%
1 oz Centennial1 oz Centennial Hops $ 2.95 / oz
$ 2.95 		Pellet 11.5 Whirlpool at 170 °F 0 min 3.73 6.3%
2 oz Citra2 oz Citra Hops $ 3.25 / oz
$ 6.50 		Pellet 13.5 Dry Hop (High Krausen) at 68 °F 0 days 12.5%
1 oz Mosaic1 oz Mosaic Hops $ 3.25 / oz
$ 3.25 		Pellet 11.8 Dry Hop (High Krausen) at 68 °F 0 days 6.3%
3 oz Citra3 oz Citra Hops $ 3.25 / oz
$ 9.75 		Pellet 13.5 Dry Hop at 68 °F 0 days 18.8%
3 oz Mosaic3 oz Mosaic Hops $ 3.25 / oz
$ 9.75 		Pellet 11.8 Dry Hop at 68 °F 0 days 18.8%
2 oz Centennial2 oz Centennial Hops $ 2.95 / oz
$ 5.90 		Pellet 11.5 Dry Hop at 68 °F 0 days 12.5%
16 oz / $ 51.10
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc tablet Water Agt Boil 15 min.
7 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
5 g Salt Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A38 Juice
Amount:
1 Each
Cost:
$ 10.99 / each
$ 10.99
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
$ 10.99 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Snohomish (Three Lakes), WA, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 0 50 180 75 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.87 gal Strike 163 °F 155 °F 60 min
5 gal Fly Sparge 170 °F -- --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.88 19.5  
Mash volume with grains 5.92 23.7  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 4.69 g | 18.8 qt) 4.5 18  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.69 g | 30.8 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 6.17 g | 24.7 qt) 6.5 26  
Hops absorption losses (whirlpool, hop stand) -0.17 -0.7  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.33 g | 25.3 qt) 6 24  
Total: 9.38 37.5
Equipment Profile Used: System Default
 
Notes

https://bisonbrew.com/how-to-brew-neipa/

Adjust brewing water with calcium chloride and gypsum as needed.
Single infusion rest at 155F for 60 minutes. Sparge full volume into the kettle.
Bring wort to boil.
Add boil hops.
Boil for 60 minutes.
Chill to 170F. Turn off the chiller.
Add whirlpool hop additions. Cover kettle. Steep for 20 minutes at 170F.
Chill to yeast pitching temperature, 68F.
Transfer wort to fermenter, leaving trub and hops in the kettle.
Oxygenate wort.
Pitch yeast starter into fermenter and seal with airlock or blow-off tube.
Ferment at 68-70F.
Add first dry hop addition at high krausen, usually after 1 or 2 days.
Ferment until final gravity is stable, 5-7 more days.
Dry hop 3 days before packaging.
Cold crash and condition at 38-40F for 2 or 3 days.
Keg beer into CO2 purged kegs, ideally with a closed transfer to avoid oxidation.
Force carbonate to 2.4 vols CO2.
Cold condition in keg for at least 1 week to allow harsh hop flavors to mellow. If hop burn persists, condition one more week.

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  • Last Updated: 2021-02-24 01:04 UTC