Hazy IPA - Citra/Mosaic/Galaxy - Beer Recipe - Brewer's Friend

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Hazy IPA - Citra/Mosaic/Galaxy

213 calories 23.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.78 gallons
Post Boil Size: 5.12 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 213 calories (Per 12oz)
Carbs: 23.4 g (Per 12oz)
Created: Thursday June 3rd 2021
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1.064
1.018
6.2%
33.5
5.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.33 lb Rahr - Standard 2-Row8.33 lb Standard 2-Row 36.8 1.8 72.8%
1 lb Briess - Carapils Malt1 lb Carapils Malt 34.5 1.5 8.7%
0.83 lb Flaked Oats0.83 lb Flaked Oats 33 2.2 7.3%
0.83 lb Flaked Wheat0.83 lb Flaked Wheat 34 2 7.3%
0.45 lb Gambrinus - Honey Malt0.45 lb Honey Malt 37 25 3.9%
11.44 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum (15 AA)0.5 oz Magnum (15 AA) Hops Pellet 11.6 Boil 30 min 15.89 5%
1 oz Citra (11 AA)1 oz Citra (11 AA) Hops Pellet 13.3 Whirlpool at 170 °F 30 min 5.98 10%
1 oz Galaxy (14.25 AA)1 oz Galaxy (14.25 AA) Hops Pellet 13.4 Whirlpool at 170 °F 30 min 6.02 10%
1 oz Mosaic (12.5 AA)1 oz Mosaic (12.5 AA) Hops Pellet 12.5 Whirlpool at 170 °F 30 min 5.62 10%
0.50 oz Citra (11 AA)0.5 oz Citra (11 AA) Hops Pellet 13.3 Dry Hop (High Krausen) at 65 °F 2 days 5%
1.50 oz Galaxy (14.25 AA)1.5 oz Galaxy (14.25 AA) Hops Pellet 13.4 Dry Hop (High Krausen) at 65 °F 2 days 15%
1 oz Mosaic (12.5 AA)1 oz Mosaic (12.5 AA) Hops Pellet 12.5 Dry Hop (High Krausen) at 65 °F 2 days 10%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop at 65 °F 6 days 10%
0.50 oz Citra0.5 oz Citra Hops Pellet 13.3 Dry Hop at 65 °F 6 days 5%
2 oz Galaxy2 oz Galaxy Hops Pellet 13.4 Dry Hop at 65 °F 6 days 20%
10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.39 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2.10 g Epsom Salt Water Agt Mash 1 hr.
1.53 g Canning Salt Water Agt Mash 1 hr.
2.19 ml Lactic acid Water Agt Mash 1 hr.
1.64 g Calcium Chloride (anhydrous) Water Agt Sparge 10 min.
1.44 g Epsom Salt Water Agt Sparge 10 min.
1.05 g Canning Salt Water Agt Sparge 10 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 148 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.13 psi       Temp: 45 °F       CO2 Level: 2.35 Volumes
 
Target Water Profile
Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
1 0 8 4 1 13
Water = XGT74TX

Start with RO Water:
Calcium Chloride = 5.53g/gal
Epsom Salt = 0.48g/gal
Canning Salt = 0.35g/gal
Lactic Acid = 0.5ml/gal (mash only)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.3 gal Infusion -- 154 °F 60 min
3 gal Sparge -- 154 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.29 17.2  
Mash volume with grains 5.21 20.8  
Grain absorption losses -1.43 -5.7  
Remaining sparge water volume (equipment estimates 3.27 g | 13.1 qt) 3.17 12.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.88 g | 23.5 qt) 5.78 23.1  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.12 20.5  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor 5 20  
Total: 7.46 29.8
Equipment Profile Used: System Default
 
Notes

Start Fermentation at 66 degrees then ramp up to 70-72 around at ~1.025 to finish fermentation

Dry Hop High Krausen @ 70% complete ~1.030
Once fermentation is complete drop temp to 40 degrees then Dry Hop for 24 hr and keg

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  • Last Updated: 2021-06-06 15:53 UTC