Pineapple Express (Hazy and Hoppy) - Beer Recipe - Brewer's Friend

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Pineapple Express (Hazy and Hoppy)

233 calories 25.1 g 22 oz
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 6.1 gallons (fermentor volume)
Pre Boil Size: 7.23 gallons
Post Boil Size: 6.73 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 72% (brew house)
Source: John Coppola
Hop Utilization: 96%
Calories: 233 calories (Per 22oz)
Carbs: 25.1 g (Per 22oz)
Created: Monday June 14th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Briess - Pilsen Malt 2-Row11 lb Pilsen Malt 2-Row 1.59 / lb
17.49
37 1.2 64.7%
3 lb Flaked Oats3 lb Flaked Oats 0.90 / lb
2.70
33 2.2 17.6%
1.50 lb Briess - Wheat Malt, White1.5 lb Wheat Malt, White 1.49 / lb
2.24
39.1 2.5 8.8%
1 lb Simpsons - Golden Naked Oats1 lb Golden Naked Oats 2.29 / lb
2.29
27 7 5.9%
8 oz Briess - Rice Hulls8 oz Rice Hulls 1.00 / lb
0.50
0.001 0 2.9%
17 lbs / 25.22
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Chief Hops - Columbus (16 AA) / 18.94 Ounces1 oz Yakima Chief Hops - Columbus (16 AA) / 18.94 Ounces Hops 0.90 / oz
0.90
Pellet 16 First Wort 0 min 35.35 5.9%
2 oz Yakima Valley Hops - BRU-1 (14.4 AA) / 16 Ounces2 oz Yakima Valley Hops - BRU-1 (14.4 AA) / 16 Ounces Hops 1.09 / oz
2.18
Pellet 14.4 Whirlpool at 180 °F 20 min 12.38 11.8%
2 oz Yakima Valley Hops - Citra (13.1 AA) / 25.65 Ounces2 oz Yakima Valley Hops - Citra (13.1 AA) / 25.65 Ounces Hops 1.09 / oz
2.18
Pellet 13.1 Whirlpool at 180 °F 20 min 11.26 11.8%
2 oz Yakima Valley Hops - BRU-1 (14.4 AA) / 16 Ounces2 oz Yakima Valley Hops - BRU-1 (14.4 AA) / 16 Ounces Hops 1.09 / oz
2.18
Pellet 14.4 Dry Hop (High Krausen) at 68 °F Day 6 1.77 11.8%
2 oz Yakima Valley Hops - Citra (13.1 AA) / 25.65 Ounces2 oz Yakima Valley Hops - Citra (13.1 AA) / 25.65 Ounces Hops 1.09 / oz
2.18
Pellet 13.1 Dry Hop (High Krausen) at 68 °F Day 6 1.61 11.8%
4 oz Yakima Valley Hops - BRU-1 (14.4 AA) / 16 Ounces4 oz Yakima Valley Hops - BRU-1 (14.4 AA) / 16 Ounces Hops 1.09 / oz
4.36
Pellet 14.4 Dry Hop at 68 °F Day 4 3.54 23.5%
3 oz Yakima Valley Hops - Citra (13.1 AA) / 25.65 Ounces3 oz Yakima Valley Hops - Citra (13.1 AA) / 25.65 Ounces Hops 1.09 / oz
3.27
Pellet 13.1 Dry Hop at 68 °F Day 4 2.41 17.6%
1 oz Yakima Valley Hops - Sabro1 oz Sabro Hops 1.20 / oz
1.20
Pellet 15.1 Dry Hop at 68 °F Day 4 0.93 5.9%
17 oz / 18.45
 
Other Ingredients
Amount Name Cost Type Use Time
8.25 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.25 g Epsom Salt Water Agt Mash 1 hr.
2.25 g Gypsum Water Agt Mash 1 hr.
2.10 g Salt Water Agt Mash 1 hr.
9 ml Lactic acid Water Agt Mash 1 hr.
9 gal RO Water 0.39 / gal
3.51
Water Agt Mash 0 min.
3.51
 
Yeast
Imperial Yeast - A38 Juice
Amount:
1 Each
Cost:
10.50 / each
10.50
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 394 B cells required
10.50 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 2.6 oz       Temp: 50 °F       CO2 Level: 2 Volumes
 
Target Water Profile
Mean Brews NEIPA (7/13/21)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
84 10 24 160 75 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Strike 68 °F 158 °F 40 min
Mash In Infusion 158 °F 155 °F 90 min
Raise Temp Temperature 155 °F 169 °F 20 min
Mash Out 169 °F 169 °F 10 min
2.5 gal Fly Sparge 170 °F 170 °F 20 min
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 5.95 23.8  
Mash volume with grains 7.31 29.2  
Grain absorption losses -2.13 -8.5  
Remaining sparge water volume (equipment estimates 3.46 g | 13.9 qt) 3.66 14.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7.23 28.9  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 6.25 g | 25 qt) 6.73 26.9  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.58 g | 26.3 qt) 6.1 24.4  
Total: 9.61 38.4
Equipment Profile Used: System Default
 
Notes

Version 2 tweaks:
Using Bru-1 for the second batch instead of Talus.
Using Mean Brew water recommendations.
Mashing at 154 instead of 152.
Dry hop at warmer temps then cold crash. No soft crash.
Version 3 tweaks:
increase mashing temp 152 to 154
Increasing Mg from 5 to 10 in water profile
adding leftover Sabro in dry hop 2
May try 2 dry hop additions
Using Juice again but starting at 64 to 65 degrees for 2 days and slowly ramping up to 72

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  • Last Updated: 2022-04-06 12:31 UTC