Tropical Haze New England IPA - Beer Recipe - Brewer's Friend

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Tropical Haze New England IPA

215 calories 22.1 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: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Homebrewers Association
Calories: 215 calories (Per 12oz)
Carbs: 22.1 g (Per 12oz)
URL: https://www.homebrewersassociation.org/homebrew-recipe/tropical-haze-new-england-ipa/
Created: Monday June 28th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb US - Pale 2-Row10 lb Pale 2-Row 37 1.8 70.2%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 7%
12 oz American - Carapils (Dextrine Malt)12 oz Carapils (Dextrine Malt) 33 1.8 5.3%
12 oz American - Caramel / Crystal 10L12 oz American - Caramel / Crystal 10L 35 10 5.3%
12 oz Turbanido Sugar - Sugar in the Raw - Cane Sugar12 oz Cane Sugar 46 0 5.3%
14.25 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 0 min 24.45 5.8%
0.25 oz Citra0.25 oz Citra Hops Pellet 11 Hopback 40 min 1.72 2.2%
0.25 oz Mosaic0.25 oz Mosaic Hops Pellet 12.5 Hopback 40 min 1.95 2.2%
0.25 oz Azacca0.25 oz Azacca Hops Pellet 15 Hopback 40 min 2.34 2.2%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Hopback 30 min 3.43 4.5%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Hop Stand 30 min 3.9 4.5%
0.50 oz Azacca0.5 oz Azacca Hops Pellet 15 Hop Stand 30 min 4.68 4.5%
0.75 oz Citra0.75 oz Citra Hops Pellet 11 Hop Stand 20 min 5.15 6.7%
0.75 oz Mosaic0.75 oz Mosaic Hops Pellet 12.5 Hop Stand 20 min 5.85 6.7%
0.75 oz Azacca0.75 oz Azacca Hops Pellet 15 Hop Stand 20 min 7.02 6.7%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop (High Krausen) 5 days 9%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop (High Krausen) 5 days 9%
1 oz Azacca1 oz Azacca Hops Pellet 15 Dry Hop (High Krausen) 5 days 9%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 5 days 9%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop 5 days 9%
1 oz Azacca1 oz Azacca Hops Pellet 15 Dry Hop 5 days 9%
11.15 oz / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
0.99 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
73 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 632 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.5       CO2 Level: 2.25 Volumes
 
Target Water Profile
Aiken, South Carolina, USA, Silver Bluff Well
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
125 0 0 150 75 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.8 gal Strike 163 °F 150 °F 60 min
2.4 gal Sparge -- -- --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.06 20.3  
Mash volume with grains (equipment estimates 5.97 g | 23.9 qt) 6.14 24.6  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 4.34 g | 17.4 qt) 4.32 17.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 7.52 g | 30.1 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 6 24  
Hops absorption losses (whirlpool, hop stand) -0.12 -0.5  
Hops absorption losses (hopback) -0.05 -0.2  
Top off amount 0.17 0.7  
Going into fermentor 6 24  
Total: 9.38 37.5
Equipment Profile Used: System Default
 
Notes

HOPS
0.65 oz. (18 g) Citra 11.9% first wort hops

0.25 oz. (7g) Citra 11.9% @ flameout (40 min total hop stand)

0.25 oz. (7g) Mosaic 13.3% @ flameout (40 min total hop stand)

0.25 oz. (7g) Azacca 12.1% @ flameout (40 min total hop stand)

0.5 oz. (14 g) Citra 11.9% @ 10 min after flameout (30 min total hop stand)

0.5 oz. (14 g) Mosaic 13.3% @ 10 min after flameout (30 min total hop stand)

0.5 oz. (14 g) Azacca 12.1% @ 10 min after flameout (30 min total hop stand)

0.75 oz. (21 g) Citra 11.9% @ 20 min after flameout (20 min total hop stand)

0.75 oz. (21 g) Mosaic 13.3% @ 20 min after flameout (20 min total hop stand)

0.75 oz. (21 g) Azacca 12.1% @ 20 min after flameout (20 min total hop stand)

1 oz. (28 g) Citra 11.9% first dry hop 5 days

1 oz. (28 g) Mosaic 13.3% first dry hop, 5 days

1 oz. (28 g) Azacca 12.1% first dry hop, 5 days

1 oz. (28 g) Citra 11.9% second dry hop, 5 days

1 oz. (28 g) Mosaic 13.3% second dry hop, 5 days

1 oz. (28 g) Azacca 12.1% second dry hop, 5 days

WATER
Cl 150 ppm, SO4 75 ppm, Ca 125 ppm

ADDITIONAL ITEMS
Wyeast yeast nutrient @ 10 minutes

Directions:
Mash at 150° F (66° C) until conversion is complete.

Lauter and sparge to collect 7.5 gal. (28.5 L) of wort and boil 60 minutes.

Do not add Whirlfloc or Irish moss.

At flameout, wait until wort cools to 180° F (82° C) to avoid volatizing hop oils. Set timer for 40 minutes and add first hop stand addition.

After 10 minutes and 20 minutes, respectively, add the second and third hop stand additions.

After the total hop stand of 40 minutes, chill wort to 67° F (19° C), decant starter, pitch yeast, and aerate.

Over the course of the two-week fermentation, ramp the temperature up to 73° F (23° C) to ensure full attenuation.

On approximately day five of fermentation, when attenuation has reached about 80 percent, add the first dry hop addition.

(Optionally, you could add a can of thawed pineapple or grapefruit juice concentrate at this point.)

Five days later, remove the first dry hop addition, add the second addition, and dry hop for five more days.

Carbonate to 2.5 volumes of CO2 (or add 3.75 oz./106 g corn sugar if bottling) and drink fresh.

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  • Last Updated: 2021-06-28 18:25 UTC