Tropapeño Haze - Beer Recipe - Brewer's Friend

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Tropapeño Haze

208 calories 20.2 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: 7.69 gallons
Post Boil Size: 6.19 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 208 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created: Thursday March 11th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale Ale10 lb Pale Ale 37 3.5 74.1%
12 oz American - Carapils (Dextrine Malt)12 oz Carapils (Dextrine Malt) 33 1.8 5.6%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.4%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 7.4%
12 oz Turbinado12 oz Turbinado 44 10 5.6%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.65 oz Citra0.65 oz Citra Hops Pellet 11 First Wort at 165 °F 0 min 24.71 7.1%
0.25 oz Citra0.25 oz Citra Hops Pellet 11 Hop Stand at 180 °F 40 min 2.7%
0.25 oz Mosaic0.25 oz Mosaic Hops Pellet 12.5 Hop Stand at 180 °F 40 min 1.52 2.7%
0.25 oz Azacca0.25 oz Azacca Hops Pellet 15 Hop Stand at 180 °F 40 min 1.83 2.7%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Hop Stand at 180 °F 30 min 2.54 5.5%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Hop Stand at 180 °F 30 min 2.89 5.5%
0.50 oz Azacca0.5 oz Azacca Hops Pellet 15 Hop Stand at 180 °F 30 min 3.46 5.5%
0.75 oz Citra0.75 oz Citra Hops Pellet 11 Hop Stand at 180 °F 20 min 3.6 8.2%
0.75 oz Mosaic0.75 oz Mosaic Hops Pellet 12.5 Hop Stand at 180 °F 20 min 4.1 8.2%
0.75 oz Azacca0.75 oz Azacca Hops Pellet 15 Hop Stand at 180 °F 20 min 4.92 8.2%
0.50 oz Yakima Chief Hops - Citra LupuLN2 (Cryo)0.5 oz Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Dry Hop at 68 °F 5 days 5.5%
0.50 oz Yakima Chief Hops - Mosaic LupuLN2 (Cryo)0.5 oz Mosaic LupuLN2 (Cryo) Hops Lupulin Pellet 22 Dry Hop at 68 °F 5 days 5.5%
1 oz Azacca1 oz Azacca Hops Pellet 15 Dry Hop at 68 °F 5 days 10.9%
0.50 oz Yakima Chief Hops - Citra LupuLN2 (Cryo)0.5 oz Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Dry Hop at 68 °F 5 days 5.5%
0.50 oz Yakima Chief Hops - Mosaic LupuLN2 (Cryo)0.5 oz Mosaic LupuLN2 (Cryo) Hops Lupulin Pellet 22 Dry Hop at 68 °F 5 days 5.5%
1 oz Azacca1 oz Azacca Hops Pellet 15 Dry Hop at 68 °F 5 days 10.9%
9.15 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Nutrient Other Boil 15 min.
5 each Jalapeno Spice Secondary 7 days
 
Yeast
Wyeast - London Ale III 1318
Amount:
2 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 263 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 23.72 psi       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Distilled Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 12 37 57 42 61
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.06 gal dough in Strike 161 °F 150 °F 60 min
Mash out Temperature 170 °F 170 °F 10 min
3.79 gal Sparge -- 170 °F 10 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 4.78 19.1  
Mash volume with grains 5.8 23.2  
Grain absorption losses -1.59 -6.4  
Remaining sparge water volume 4.7 18.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume 7.69 30.8  
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) 6.19 24.8  
Hops absorption losses (whirlpool, hop stand) -0.17 -0.7  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.02 g | 24.1 qt) 6 24  
Total: 9.48 37.9
Equipment Profile Used: System Default
 
Notes
  1. Mash grains and Vorlauf.
  2. Sparge and rest for 10 m in and vorlauf.
  3. Start 60 minute boil.
  4. Add hop additions according to their schedule
  5. Cool wort to 65 degF, aerate for 30 min, gravit y reading, and pitch yeast.
  6. Ferment till finished about 2 weeks, add dry-hops according to their schedule and jalapeno for 7 days.
  7. Cold crash in for week 4.
  8. Transfer to keg and force carbonate.
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  • Last Updated: 2023-02-08 14:39 UTC