2021_03_18 Hazy Dreams - Beer Recipe - Brewer's Friend

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2021_03_18 Hazy Dreams

215 calories 21.3 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: 22 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 86% (brew house)
Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Saturday March 6th 2021
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OG: 1.070 FG: 1.014 ABV: 7.4% IBU: 5

1.065
1.015
6.5%
5.7
4.2
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
35 lb Rahr - Standard 2-Row35 lb Standard 2-Row 36.8 1.8 77.8%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 6.7%
3 lb Flaked Wheat3 lb Flaked Wheat 34 2 6.7%
2 lb Rahr - White Wheat2 lb White Wheat 39.1 3.2 4.4%
2 lb Simpsons - Golden Naked Oats2 lb Golden Naked Oats 27 7 4.4%
45 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.50 oz Zappa3.5 oz Zappa Hops Pellet 3.4 Whirlpool 0 min 2.07 8.8%
3.50 oz Motueka3.5 oz Motueka Hops Pellet 5.9 Whirlpool 0 min 3.6 8.8%
4.50 oz Zappa4.5 oz Zappa Hops Pellet 3.4 Dry Hop (High Krausen) 2 days 11.3%
4.50 oz Motueka4.5 oz Motueka Hops Pellet 5.9 Dry Hop (High Krausen) 2 days 11.3%
8 oz Rakau8 oz Rakau Hops Pellet 10 Dry Hop 2 days 20%
8 oz Ekuanot8 oz Ekuanot Hops Pellet 12.45 Dry Hop 2 days 20%
8 oz Strata8 oz Strata Hops Pellet 12.9 Dry Hop 2 days 20%
40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
22 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
12 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
20.24 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
GigaYeast - Vermont IPA Yeast
Amount:
2 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 453 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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.96 gal Strike 152 °F 152 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 151 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 23.26 gal (93.05 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 11.26 gal (45.05 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 18.56 gal (74.25 qt). Suggest reducing strike water volume to 8.4 gal (33.6 qt) and adding 6.56 gal (26.25 qt) sparge/top-off. 14.96 59.9  
Strike water volume at mash thickness of 1.33 qt/lb 14.96 59.9  
Mash volume with grains 18.56 74.3  
Grain absorption losses -5.63 -22.5  
Remaining sparge water volume (equipment estimates 14.18 g | 56.7 qt) 16.91 67.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 23.26 g | 93.1 qt) 26 104  
Boil off losses -1.5 -6  
Post boil Volume (equipment estimates 21.76 g | 87.1 qt) 22 88  
Hops absorption losses (whirlpool, hop stand) -0.26 -1.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 21.74 g | 87 qt) 21.5 86  
Total: 31.88 127.5
Equipment Profile Used: System Default
 
Notes

Using light colored and malty water profile as it hits that 1.5/1 Cl/SO4 ratio and keeps other things low except Ca. Just what we wanted. Chemicals as noted - added campden tablets and acid before heating water - in the water profile calculator we checked the boxes:
'salts added to MASH only' AND
'specify acid by target mash pH'
It told us to add 20.25 ml of acid to target pH 5.22. Measured at 4.94 - what the hell!?

All else good - first runnings at 82 as always, final at around 7-8
Pre-boil 1.059 - we decided not to skim

First addition of dry-hops at 1.020. Second at terminal a few days later. Each left in 36 hours. Best hazy yet! Good tropical aroma and flavor. Cooling the wort to 180 before the whirlpool hops is key we think.

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  • Last Updated: 2021-05-18 05:32 UTC