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

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Beez New Zealand Hazy IPA

Created: Saturday July 31st 2021
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213 calories 23.4 g 12 oz
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)
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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

Batch Performance
Efficiency:
Pending - N/A
Wort Volume:
Pending - N/A
Requires Brew Day Complete log entry with gravity and volume.
Alcohol and Attenuation:
Pending - N/A
Requires Brew Day Complete and Fermentation Complete log entries with gravity readings.
Amount Packaged:
Pending - N/A
Requires Packaged log entry with a volume reading.
Latest Brew Log
Date Days Event Gravity Volume pH Temp Updated Comment
8/1/2021 9:00 PM
over 3 years ago 		+0 Sample 1.064   65 °F 8/5/2021 2:57 AM
over 3 years ago
8/3/2021 3:57 AM
over 3 years ago 		+2 Sample 1.042   66 °F 8/5/2021 2:58 AM
over 3 years ago
8/3/2021 1:00 PM
over 3 years ago 		+2 Sample 1.035   67 °F 8/5/2021 3:01 AM
over 3 years ago 		added the US05
8/3/2021 10:31 PM
over 3 years ago 		+2 Sample 1.030   67 °F 8/5/2021 3:05 AM
over 3 years ago 		Dry Hopped!
8/5/2021 3:02 AM
over 3 years ago 		+4 Sample 1.024   68 °F 8/5/2021 3:02 AM
over 3 years ago
8/7/2021 9:45 PM
over 3 years ago 		+6 Sample 1.018   71 °F 8/10/2021 5:48 AM
over 3 years ago 		Let beer rise in temperature naturally to 71*. Ended up with 4.5 days on the dry hop. Tastes good and hoppy, started cold crash.
 
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