'Vibes' - Hazy Session IPA (Bru 1, Citra, Sabro) - Dai Kide - Beer Recipe - Brewer's Friend

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'Vibes' - Hazy Session IPA (Bru 1, Citra, Sabro) - Dai Kide

115 calories 10.3 g 330 ml
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 40 min
Batch Size: 12 liters (ending kettle volume)
Pre Boil Size: 16 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Dai Kide
Rating:
5.00 (1 Review)

Calories: 115 calories (Per 330ml)
Carbs: 10.3 g (Per 330ml)
Created: Sunday March 7th 2021
1.038
1.007
4.1%
29.0
3.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.10 kg US - Pale 2-Row1.1 kg Pale 2-Row 37 1.8 50%
0.60 kg German - Wheat Malt0.6 kg Wheat Malt 37 2 27.3%
0.50 kg Flaked Barley0.5 kg Flaked Barley 32 2.2 22.7%
2.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Yakima Valley Hops - BRU-1 (14.4 AA)15 g Yakima Valley Hops - BRU-1 (14.4 AA) Hops Pellet 14.4 Whirlpool at 78 °C 25 min 7.2 13%
15 g Yakima Valley Hops - LUPOMAX Citra (18.5 AA)15 g Yakima Valley Hops - LUPOMAX Citra (18.5 AA) Hops Pellet 18.5 Whirlpool at 78 °C 25 min 9.25 13%
25 g Yakima Valley Hops - Sabro (15.1 AA)25 g Yakima Valley Hops - Sabro (15.1 AA) Hops Pellet 15.1 Whirlpool at 78 °C 25 min 12.58 21.7%
15 g Yakima Valley Hops - BRU-1 (14.4 AA)15 g Yakima Valley Hops - BRU-1 (14.4 AA) Hops Pellet 14.4 Dry Hop (High Krausen) at 23 °C Day 3 13%
15 g Yakima Valley Hops - Sabro (15.1 AA)15 g Yakima Valley Hops - Sabro (15.1 AA) Hops Pellet 15.1 Dry Hop (High Krausen) at 23 °C Day 3 13%
15 g Yakima Valley Hops - LUPOMAX Citra15 g LUPOMAX Citra Hops Pellet 18.5 Dry Hop (High Krausen) at 23 °C Day 3 13%
15 g Nectaron15 g Nectaron Hops Pellet 15.8 Dry Hop (High Krausen) at 23 °C Day 3 13%
115 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 40 min.
1 each Campden Tablet Water Agt Mash 40 min.
2 g Gypsum Water Agt Mash 40 min.
3 g Table Salt Water Agt Mash 40 min.
5 g Yeast Nutrient Other Boil 15 min.
5 g Ascorbic Acid Water Agt Bottling 10 days
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
23 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 40 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 48.3 g       Temp: 23 °C       CO2 Level: 1.8 Volumes
 
Target Water Profile
BrewRO Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
111.2 6 80.8 177 86.7 2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Single Infusion Mash Infusion 67 °C 67 °C 40 min
Quick Water Requirements
Water Liters
Total strike volume 19.1
Mash volume with grains 20.6
Grain absorption losses -2.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.8 L) 16
Boil off losses -3.8
Post boil volume (equipment estimates 12.2 L) 12
Hops absorption losses (whirlpool, hop stand) -0.3
Estimated amount in fermentor 11.7
Total: 19.1  
Equipment Profile Used: System Default
 
Notes

Hops in a hop spider / sock to minimise vegetal matter.

Ascorbic acid added to bottles before bottling to reduce oxidisation.

Last Updated and Sharing
 
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  • Last Updated: 2021-10-13 13:45 UTC