Escarpment Labs Hazy Recipe - Beer Recipe - Brewer's Friend

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Escarpment Labs Hazy Recipe

175 calories 17.3 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 11 liters
Post Boil Size: 5 liters
Pre Boil Gravity: 1.129 (recipe based estimate)
Post Boil Gravity: 1.283 (recipe based estimate)
Efficiency: 76% (brew house)
Calories: 175 calories (Per 330ml)
Carbs: 17.3 g (Per 330ml)
URL: https://escarpmentlabs.com/blogs/resources/recipe-hydra-pale-ale
Created: Saturday November 20th 2021
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1.057
1.013
5.8%
32.2
5.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 69.6%
0.75 kg Canadian - Pale Wheat0.75 kg Pale Wheat 36 2 13%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 8.7%
0.50 kg Corn Sugar - Dextrose0.5 kg Corn Sugar - Dextrose 42 0.5 8.7%
5.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz El Dorado0.7 oz El Dorado Hops Leaf/Whole 15.7 Boil 60 min 14.18 14.9%
2 oz BSG - Sabro2 oz Sabro Hops Pellet 14 Whirlpool at 76 °C 30 min 9.53 42.6%
2 oz Mosaic2 oz Mosaic Hops Leaf/Whole 12.5 Whirlpool at 76 °C 30 min 8.51 42.6%
4.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.25 tsp Gypsum Water Agt Mash 1 hr.
0.50 tsp Magnesium Chloride Water Agt Mash 1 hr.
0.50 tsp Baking Soda Water Agt Mash 1 hr.
6.51 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Hazy IPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
65 19 32 75 65 0
1st batch 2 1/4 tsp to mash, not enough, check 2nd batch

1 tsp lactic to sparge 22liters 6.22ph try 1.5 tsp

Finished at 1.050

3rd batch
2.5 tsp of lactic dropped it to 4.0. Start at 1.5 next time, added .5 tsp of chalk
1 tsp to sparge
Og 1.050 no dextrose

4th batch og 1.053 used thiol libre yeast
Added a half tsp of CaCl. 2.25 tsp of lactic acid, dropped to 5.6. Added 1 oz cascade to mash.
Whirlpool 1.4oz sabro, 1 oz cascade, 2 oz el dorado. Day after brew, nice krausen, added 2.5oz phantasm.
Dry hop, 3 oz el dorado, 3 oz yqh 1320 experimental
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.75 L Strike 63 °C 63 °C 30 min
Temperature 63 °C 72 °C 30 min
Mashout Temperature 72 °C 76 °C 30 min
22.8 L Sparge -- -- --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 63 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.8
Mash volume with grains (equipment estimates -1.4 L) 19.2
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 0.9 L) 1.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 10.8 L) 11
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 5
Hops absorption losses (whirlpool, hop stand) -0.6
Top off amount 20.6
Going into fermentor 25
Total: 16.8  
Equipment Profile Used: System Default
 
Notes

5th batch
Added 200g extra flaked oats, 2 tsp lactic acid mash ph was 5.6

Oxygenated wort for 4 minutes. Og was 1.052
Used 4 tbsp yeast slurry and 1 litre of apple juice the night before. High krausen less than 24 hrs. Dry hopped 2 oz of sabro citra and eldorado

6th batch oxygenated wort for 4 minutes 1.052 og.
High krausen next day, added 2 oz citra 2 oz eldorado. 2 oz citra sabro 24 hrs before crashing

7th, everything same except 150g toasted barley, 350g flaked oats. 1 oz citra el dorado yqh grapefruit whirlpool, same for dryhop. 1 day after pitch, agaim 2 days before crashing

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  • Last Updated: 2023-08-04 21:42 UTC