Beez New Zealand Hazy IPA - Beer Recipe - Brewer's Friend

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Beez New Zealand Hazy IPA

213 calories 23.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 18 gallons (fermentor volume)
Pre Boil Size: 20 gallons
Post Boil Size: 18.5 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Beez Home Brewery
Calories: 213 calories (Per 12oz)
Carbs: 23.4 g (Per 12oz)
Created: Saturday July 31st 2021
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1.064
1.018
6.3%
53.9
5.6
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb Rahr - Pale Ale17 lb Pale Ale 36.34 3.5 39.1%
13 lb Stone Path Malt - Nor’East Pale13 lb Nor’East Pale 37.3 2.9 29.9%
10 lb Flaked Wheat10 lb Flaked Wheat 34 2 23%
3.50 lb Rahr - Premium Pilsner3.5 lb Premium Pilsner 36.8 1.75 8%
43.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 oz Motueka (7 AA)6 oz Motueka (7 AA) Hops Pellet 7 Whirlpool 10 min 8.74 15.4%
2 oz Nelson Sauvin (12.5 AA)2 oz Nelson Sauvin (12.5 AA) Hops Pellet 12.5 Whirlpool 10 min 5.2 5.1%
3 oz Rakau3 oz Rakau Hops Pellet 8 Whirlpool 10 min 4.99 7.7%
10 oz Motueka (7 AA)10 oz Motueka (7 AA) Hops Pellet 7 Dry Hop (High Krausen) 3 days 8.74 25.6%
10.50 oz Nelson Sauvin (12.5 AA)10.5 oz Nelson Sauvin (12.5 AA) Hops Pellet 12.5 Dry Hop (High Krausen) 3 days 16.38 26.9%
7.50 oz Rakau (10.5 AA)7.5 oz Rakau (10.5 AA) Hops Pellet 10.5 Dry Hop (High Krausen) 3 days 9.83 19.2%
39 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
24 g Epsom Salt Water Agt Mash 1 hr.
11 g Gypsum Water Agt Mash 1 hr.
2.75 g Lye Water Agt Mash 1 hr.
1.50 g Salt Water Agt Mash 1 hr.
27 g Tartaric acid Water Agt Mash 1 hr.
5.50 g Citric acid Water Agt Sparge 1 hr.
 
Yeast
Imperial Yeast - A38 Juice
Amount:
2 Each
Cost:
Attenuation (custom):
71%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 1335 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
3 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 1335 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
2019 Lancaster, MA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 26.2 35.4 49.9 150.7 0.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.5 gal Heat water to 157* and circulate pump Strike 155 °F 145 °F 60 min
15 gal Heat water to 190* Sparge 190 °F 170 °F 45 min
Starting Mash Thickness: 1.2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 19.91 gal (79.65 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 7.91 gal (31.65 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 16.53 gal (66.12 qt). Suggest reducing strike water volume to 8.52 gal (34.08 qt) and adding 4.53 gal (18.12 qt) sparge/top-off. 13.05 52.2  
Strike water volume at mash thickness of 1.2 qt/lb 13.05 52.2  
Mash volume with grains 16.53 66.1  
Grain absorption losses -5.44 -21.8  
Remaining sparge water volume (equipment estimates 12.55 g | 50.2 qt) 12.64 50.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 19.91 g | 79.7 qt) 20 80  
Boil off losses -1.5 -6  
Post boil Volume (equipment estimates 18.41 g | 73.7 qt) 18.5 74  
Hops absorption losses (whirlpool, hop stand) -0.41 -1.7  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 18.09 g | 72.4 qt) 18 72  
Total: 25.69 102.8
Equipment Profile Used: System Default
 
Notes

1) Add Mash chemistry in order of Acids, Na, then OH last.
2) Add hops at flame out and whirlpool till cool.
3) Add US-05 day 2 fermentation. (12 + hours into fermentation)

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  • Last Updated: 2021-08-10 05:53 UTC