Garth Haze - Beer Recipe - Brewer's Friend

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Garth Haze

165 calories 15.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 48 liters
Post Boil Size: 46 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Based on https://byo.com/article/neipa-style-profile/
Calories: 165 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Wednesday October 13th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 3.75 45.5%
2 kg Flaked Wheat2 kg Flaked Wheat 34 2 18.2%
2 kg New Zealand - Wheat Malt2 kg Wheat Malt 35.4 2.13 18.2%
2 kg Simpsons - Oat Malt2 kg Oat Malt 28 2 18.2%
11 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Cascade40 g Cascade Hops Pellet 7 First Wort 60 min 18.39 5.4%
80 g Cascade80 g Cascade Hops Pellet 7 Boil 0 min 10.8%
80 g Citra80 g Citra Hops Pellet 11 Whirlpool at 80 °C 20 min 6.29 10.8%
80 g Vic Secret80 g Vic Secret Hops Pellet 15.5 Whirlpool at 80 °C 20 min 8.86 10.8%
80 g Mosaic80 g Mosaic Hops Pellet 12.5 Whirlpool at 80 °C 20 min 7.14 10.8%
160 g Citra160 g Citra Hops Pellet 11 Dry Hop 3 days 21.6%
110 g Mosaic110 g Mosaic Hops Pellet 12.5 Dry Hop 3 days 14.9%
110 g Vic Secret110 g Vic Secret Hops Pellet 15.5 Dry Hop 3 days 14.9%
740 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
2 tsp Wyeast - Beer Nutrient Water Agt Boil 15 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
2 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 196 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.11 bar       Temp: 3 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 1 6 110 40 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
40 L Strike -- 76 °C --
Infusion -- 68 °C 60 min
20 L Batch Sparge -- 77 °C 15 min
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 49.5 L. Suggest reducing initial water volume to 45.4 L and adding 4.1 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 47.41 L. Suggest reducing strike water volume to 38.14 L and adding 2.01 L sparge/top-off. 40.2
Strike water volume at mash thickness of 3.7 L/kg 40.2
Mash volume with grains 47.4
Grain absorption losses -11
Remaining sparge water volume (equipment estimates 21.3 L) 19.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 49.5 L) 48
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 43.2 L) 46
Hops absorption losses (whirlpool, hop stand) -1.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 44.8 L) 42
Total: 59.9  
Equipment Profile Used: System Default
 
Notes

Hazy Pale based on Garth Juice (https://www.brewersfriend.com/homebrew/recipe/view/1107934/garth-guice-42l-v2) but lowered ABV.

Since Last Time:

  • Replaced Pilsen Malt with Wheat Malt and reduced to lower ABV to ~5%
  • Replaced flaked oats with malted oats and increased to 2kg
  • Pumped up salt additions a little after dropping in last version
  • Halved bittering hops
    Overall aim is to lower ABV while retaining good mouthfeel and bitterness.

    Wet Hops:
  • add first wort hops to kettle after removing biab bag and wait until batch sparge is complete before firing up the kettle (this should give time for the hops to steep prior to boil)
  • add 0 minute hops at flameout (they stay in until end of whirlpool)
  • stir gently and allow to cool to ~80C
  • add other hops and hop-stand for 20 mins

    Dry Hops:
  • Mix dry hops and divide into 3 equal portions, add at:
    • 2 days after fermentation starts
    • end of fermentation
    • 3 days after end of fermentation
  • add dry hops at pressure using valve


    Fermentation:
  • Start at 18C and let naturally increase with ferment
  • Ferment at 10 psi (naturally increase pressure)
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  • Public: Yup, Shared
  • Last Updated: 2021-10-17 23:17 UTC