Haze for Daze - Beer Recipe - Brewer's Friend

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Haze for Daze

209 calories 22.5 g 22 oz
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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: 7.1 gallons
Post Boil Size: 6.6 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Hazy and Hoppy
Hop Utilization: 96%
Calories: 209 calories (Per 22oz)
Carbs: 22.5 g (Per 22oz)
Created: Monday September 13th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb Briess - Brewers Malt 2-Row9.5 lb Brewers Malt 2-Row $ 1.44 / lb
$ 13.68 		37 1.8 64.1%
2.50 lb Flaked Wheat2.5 lb Flaked Wheat $ 1.80 / lb
$ 4.49 		34 2 16.9%
1.63 lb Viking - Wheat Malt1.625 lb Wheat Malt $ 1.30 / lb
$ 2.11 		38 2.5 11%
6 oz Bestmalz - BEST Acidulated6 oz BEST Acidulated $ 2.09 / lb
$ 0.78 		35.9 2.81 2.5%
5 oz Viking - Colorado Crystal 105 oz Colorado Crystal 10 $ 2.01 / lb
$ 0.63 		35.42 10 2.1%
8 oz Briess - Rice Hulls8 oz Rice Hulls $ 1.20 / lb
$ 0.60 		0.001 0 3.4%
14.81 lbs / $ 22.29
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Yakima Valley Hops - Citra4 oz Citra Hops $ 1.34 / oz
$ 5.38 		Pellet 13.1 Whirlpool at 175 °F 25 min 21.23 33.3%
5 oz Nelson Sauvin5 oz Nelson Sauvin Hops $ 1.34 / oz
$ 6.70 		Pellet 12.5 Dry Hop at 72 °F Day 5 3.84 41.7%
3 oz Yakima Valley Hops - Mosaic3 oz Mosaic Hops $ 1.30 / oz
$ 3.90 		Pellet 11.5 Dry Hop at 72 °F Day 5 2.12 25%
12 oz / $ 15.98
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.65 g Epsom Salt Water Agt Mash 1 hr.
3.20 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Mash --
9 gal RO Water $ 0.39 / gal
$ 3.51 		Water Agt Mash --
$ 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:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 357 B cells required
$ 10.50 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 4.5 oz       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Mean Brews NEIPA (7/13/21)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
84 5 24 150 75 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Strike 157 °F 154 °F 30 min
Mash In Infusion 154 °F 154 °F 60 min
Temperature 154 °F 169 °F 20 min
Mash Out Infusion 169 °F 169 °F 10 min
3 gal Fly Sparge 169 °F 169 °F 30 min
Starting Mash Thickness: 1.46 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.46 qt/lb 5.41 21.6  
Mash volume with grains 6.59 26.4  
Grain absorption losses -1.85 -7.4  
Remaining sparge water volume (equipment estimates 3.7 g | 14.8 qt) 3.8 15.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7 g | 28 qt) 7.1 28.4  
Boil off losses -0.75 -3  
Post boil Volume (equipment estimates 6.25 g | 25 qt) 6.6 26.4  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.45 g | 25.8 qt) 6.1 24.4  
Total: 9.2 36.8
Equipment Profile Used: System Default
 
Notes

Start fermentation around 64 degrees and keep for 2 - 3 days then slowly raise to 68ish. The first couple of days is when polyphenols are developed. Starting at the low end of the temperate range produces fewer polyphenols.

Add dry hops after fermentation is finished and then raise to 72ish degrees till cold crash.

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  • Last Updated: 2022-02-01 14:16 UTC