Hazyjack NEIPA - Beer Recipe - Brewer's Friend

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Hazyjack NEIPA

225 calories 23.1 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: 25 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Beagle Brew
Calories: 225 calories (Per 330ml)
Carbs: 23.1 g (Per 330ml)
Created: Saturday April 24th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Gladfield - Pilsner Malt4.5 kg Pilsner Malt $ 3.39 / kg
$ 15.26 		37.7 1.93 69.2%
1 kg Crisp Malting - Munich Malt1 kg Munich Malt $ 2.79 / kg
$ 2.79 		37 10 15.4%
0.50 kg Crisp Malting - Wheat Malt0.5 kg Wheat Malt $ 3.78 / kg
$ 1.89 		38.87 2 7.7%
0.50 kg United Kingdom - Malted Naked Oats0.5 kg Malted Naked Oats $ 1.19 / kg
$ 0.60 		33 1.3 7.7%
6.50 kg / $ 20.53
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Amarillo20 g Amarillo Hops $ 0.10 / g
$ 1.90 		Pellet 8.6 First Wort 20 min 19.55 6.7%
20 g Amarillo20 g Amarillo Hops $ 0.10 / g
$ 1.90 		Pellet 8.6 Whirlpool 20 min 4.1 6.7%
30 g Yakima Valley Hops - LUPOMAX Citra30 g LUPOMAX Citra Hops $ 0.18 / g
$ 5.39 		Pellet 18.5 Whirlpool at 80 °C 20 min 8.19 10%
30 g Yakima Valley Hops - LUPOMAX Mosaic30 g LUPOMAX Mosaic Hops $ 0.18 / g
$ 5.39 		Pellet 17.5 Whirlpool at 80 °C 20 min 7.75 10%
20 g Amarillo20 g Amarillo Hops $ 0.10 / g
$ 1.90 		Pellet 8.6 Whirlpool 40 min 4.1 6.7%
30 g Yakima Valley Hops - LUPOMAX Citra30 g LUPOMAX Citra Hops $ 0.18 / g
$ 5.39 		Pellet 18.5 Whirlpool at 80 °C 40 min 9.25 10%
30 g Yakima Valley Hops - LUPOMAX Mosaic30 g LUPOMAX Mosaic Hops $ 0.18 / g
$ 5.39 		Pellet 17.5 Whirlpool at 80 °C 40 min 8.75 10%
20 g Amarillo20 g Amarillo Hops $ 0.10 / g
$ 1.90 		Pellet 8.6 Dry Hop Day 7 6.7%
20 g Yakima Valley Hops - LUPOMAX Citra20 g LUPOMAX Citra Hops $ 0.18 / g
$ 3.59 		Pellet 18.5 Dry Hop at 80 °C Day 7 6.7%
20 g Yakima Valley Hops - LUPOMAX Mosaic20 g LUPOMAX Mosaic Hops $ 0.18 / g
$ 3.59 		Pellet 17.5 Dry Hop at 80 °C Day 7 6.7%
20 g Amarillo20 g Amarillo Hops $ 0.10 / g
$ 1.90 		Pellet 8.6 Dry Hop Day 3 6.7%
20 g Yakima Valley Hops - LUPOMAX Citra20 g LUPOMAX Citra Hops $ 0.18 / g
$ 3.59 		Pellet 18.5 Dry Hop at 80 °C Day 3 6.7%
20 g Yakima Valley Hops - LUPOMAX Mosaic20 g LUPOMAX Mosaic Hops $ 0.18 / g
$ 3.59 		Pellet 17.5 Dry Hop at 80 °C Day 3 6.7%
300 g / $ 45.40
 
Yeast
Lallemand - Lalbrew New England
Amount:
2 Each
Cost:
$ 7.95 / each
$ 15.90
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 130 B cells required
$ 15.90 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Sydney Water - Willoughby (Ryde)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Infusion -- -- --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.5
Mash volume with grains 23.8
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 15.5 L) 12.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.6 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 21.8 L) 23
Hops absorption losses (whirlpool, hop stand) -0.8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.2 L) 21
Total: 32.4  
Equipment Profile Used: System Default
 
Notes

METHOD:

Mill the grains and dough-in targeting a mash of around 3 Litres of water to 1 Kg of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 67 °C (152 °F). Approx. 17L of water at strike temp of 73C (more if you have a false bottom single vessel brewery).
Hold the mash at 67 °C ( 152 °F ) until enzymatic conversion is complete.
Add first wort hop addition of 20 g Amarillo [8.6 %] post mash for 20 mins and 11 IBUs while you start sparging and/or ramping up for your boil
Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 76 °C (168 °F). Mash out for 10 minutes.
Fly sparge slowly with approx. 15 Litres of 76 °C water, collecting wort until the pre-boil kettle volume is around 25 L (6.6 gallons) allowing for a boil off of 2L/hour
The total boil time will be 60 minutes. Do not add Deltafloc or Irish Moss.
At flameout, wait until wort cools to 82°C (180 °F ) to avoid volatizing hop oils. Set time for 40 mins and add first hop stand addition (20g of Amarillo and 30g each for the LupoMax hops).
After 20 mins add the second hop stand additions (20g of Amarillo and 30g each for the LupoMax hops).
After the total hop stand of 40 minutes, chill wort to 19°C (67 °F ), decant starter or open Gold Pitch and pitch Yeast and aerate.
Over the course of the two-week fermentation, ramp the temperature up to 23°C (73 °F ) to ensure full attenuation.
On approximately Day 4 of fermentation when attenuation has reached about 80 percent, add the first dry hop addition for 3 days.
Wait 3 days, then remove the first dry hop addition and add the second addition of dry hops and dry hop for another 3 days.
When finished, carbonate the beer to approximately 2.5 volumes (5 g/L) of CO2 (or add 125g of table sugar or 180g of Light Dried Malt Extract if bottling) and drink fresh. Prost!

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  • Last Updated: 2021-04-24 02:58 UTC