Tropical Massacre Hazy IPA - Beer Recipe - Brewer's Friend

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Tropical Massacre Hazy IPA

183 calories 17 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 24.5 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Source: #blackmonty
Hop Utilization: 98%
Calories: 183 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
URL: https://web.brewfather.app/share/JpWpxTOtD7M5MH
Created: Wednesday March 17th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg German - Pale Wheat1 kg Pale Wheat 39 1.5 16.9%
3.10 kg The Swaen - Dutch Pale Ale3.1 kg Dutch Pale Ale 37.3 3.18 52.5%
0.80 kg American - Caramel / Crystal 10L0.8 kg Caramel / Crystal 10L 35 10 13.6%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 8.5%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 2 8.5%
5.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Amarillo50 g Amarillo Hops Pellet 8.6 Hop Stand at 75 °C 20 min 10.24 21.7%
50 g Citra50 g Citra Hops Pellet 11 Hop Stand at 75 °C 20 min 13.1 21.7%
30 g Azacca30 g Azacca Hops Pellet 15 Dry Hop at 35 °C 3 days 13%
50 g El Dorado50 g El Dorado Hops Pellet 15.7 Dry Hop at 21 °C 3 days 21.7%
50 g Yakima Valley Hops - BRU-150 g BRU-1 Hops Pellet 14.4 Dry Hop at 21 °C 3 days 21.7%
230 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Gypsum (Calcium Sulfate) Water Agt Mash 0 min.
5 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
21 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 133.4 g       Temp: 20 °C       CO2 Level: 2.45 Volumes
 
Target Water Profile
NEIPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
146.7 24 33 129.2 248.8 283.5
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 21.5
Mash volume with grains 25.4
Grain absorption losses -5.9
Remaining sparge water volume (equipment estimates 12.5 L) 13.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.2 L) 28.5
Boil off losses -5.7
Post boil Volume (equipment estimates 21.5 L) 24.5
Hops absorption losses (whirlpool, hop stand) -0.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24 L) 21
Total: 35.3  
Equipment Profile Used: System Default
 
Notes

Beta-Glucan — 45 °C — 10 min
Peptidase+Proteinase — 58 °C — 10 min
Beta-Amylase — 69 °C — 45 min
Mash out — 78 °C — 5 min


7 g — Calcium Chloride (CaCl2) — Mash
3 g — Canning Salt (NaCl) — Mash
5 g — Epsom Salt (MgSO4) — Mash

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  • Last Updated: 2022-10-06 08:35 UTC