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Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 75 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 13.25 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 88%
Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)

Created: Wednesday December 22nd 2021

Hazy Orang IPA

by GolF

OG: 1.063 FG: 1.012 ABV: 6.8% IBU: 28

Original Gravity:

1.065

Final Gravity:

1.015

ABV (standard):

6.6%

IBU (tinseth):

31.9

SRM (morey):

5.7

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 lb	Flaked Oats3 lb Flaked Oats	33	2.2	10.7%
22 lb	Thomas Fawcett - Golden Promise Pale Ale Malt22 lb Golden Promise Pale Ale Malt	36.8	2.65	78.6%
1.50 lb	American - Wheat1.5 lb Wheat	38	1.8	5.4%
1 lb	Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition)	42	0.5	3.6%
0.50 lb	Honey Malt0.5 lb Honey Malt	37	25	1.8%
28 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Yakima Valley Hops - CTZ0.5 oz CTZ Hops	Pellet	15.6	Boil	5 min	2.19	2.8%
3 oz	Yakima Valley Hops - LUPOMAX Amarillo3 oz LUPOMAX Amarillo Hops	Lupulin Pellet	14.5	Whirlpool at 170 °F	30 min	8.78	16.7%
3.50 oz	Yakima Valley Hops - LUPOMAX Citra3.5 oz LUPOMAX Citra Hops	Pellet	18	Whirlpool at 170 °F	30 min	12.72	19.4%
3 oz	Yakima Valley Hops - LUPOMAX Cashmere3 oz LUPOMAX Cashmere Hops	Pellet	13.5	Whirlpool at 170 °F	30 min	8.18	16.7%
2 oz	Yakima Chief Hops - Citra LupuLN2 (Cryo)2 oz Citra LupuLN2 (Cryo) Hops	Lupulin Pellet	25	Dry Hop (High Krausen)	7 days		11.1%
2 oz	Yakima Chief Hops - Simcoe LupuLN2 (Cryo)2 oz Simcoe LupuLN2 (Cryo) Hops	Lupulin Pellet	23	Dry Hop (High Krausen)	7 days		11.1%
1 oz	Yakima Chief Hops - Citra LupuLN2 (Cryo)1 oz Citra LupuLN2 (Cryo) Hops	Lupulin Pellet	25	Dry Hop	3 days		5.6%
1 oz	Yakima Chief Hops - Simcoe LupuLN2 (Cryo)1 oz Simcoe LupuLN2 (Cryo) Hops	Lupulin Pellet	23	Dry Hop	3 days		5.6%
2 oz	Yakima Valley Hops - Simcoe2 oz Simcoe Hops	Lupulin Pellet	14.5	Dry Hop	0 days		11.1%
18 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Yakima Valley Hops - CTZ (Pellet) 0.49999999885628 oz CTZ (Pellet) Hops	2.19	2.8%
3 oz	Yakima Valley Hops - LUPOMAX Amarillo (Lupulin Pellet)	8.78	16.7%
3.50 oz	Yakima Valley Hops - LUPOMAX Citra (Pellet)	12.72	19.4%
3 oz	Yakima Valley Hops - LUPOMAX Cashmere (Pellet)	8.18	16.7%
3 oz	Yakima Chief Hops - Citra LupuLN2 (Cryo) (Lupulin Pellet)	0	16.7%
3 oz	Yakima Chief Hops - Simcoe LupuLN2 (Cryo) (Lupulin Pellet)	0	16.7%
2 oz	Yakima Valley Hops - Simcoe (Lupulin Pellet)		11.1%
18 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
1 tsp	Irish Moss	Fining	Boil	15 min.
1 tsp	Yeast Nutrient	Other	Boil	15 min.
8 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
10 g	Gypsum	Water Agt	Mash	1 hr.
12 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Wyeast - Ringwood Ale 1187

Amount:	2 Each	Cost:
Attenuation (custom):	78%	Flocculation:	High
Optimum Temp:	64 - 74 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 242 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.4 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	0	0	175	90	0
Mash Water: CaCl2 (Calcium Chloride) - 6 grams CaSO4 (Gypsum) - 4 grams Campden Tablet - 1/2 of a tablet Lactic Acid - 10 ml (for Mash pH ~5.3) Sparge Water: CaCl2 (Calcium Chloride) - 4 grams CaSO4 (Gypsum) - 4 grams Campden Tablet - 1/2 of a tablet Lactic Acid - 2 ml
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	156 °F	60 min
Starting Mash Thickness: 1.25 qt/lb

Quick Water Requirements

Water	Gallons	Quarts
WARNING: Boil kettle capacity (12 gal \| 48 qt) exceeded. Volume required: 13.75 gal (55 qt). Suggest reducing initial water volume to 11.92 gal (47.69 qt) and adding 1.75 gal (7 qt) sparge/top-off.
Strike water volume at mash thickness of 1.25 qt/lb	8.44	33.8
Mash volume with grains	10.6	42.4
Grain absorption losses	-3.38	-13.5
Remaining sparge water volume (equipment estimates 8.86 g \| 35.4 qt)	8.44	33.8
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 13.67 g \| 54.7 qt)	13.25	53
Volume increase from sugar/extract (late additions)	0.08	0.3
Boil off losses	-1.88	-7.5
Hops absorption losses (first wort, boil, aroma)	-0.02	-0.1
Post boil Volume	11.86	47.4
Hops absorption losses (whirlpool, hop stand)	-0.36	-1.4
Going into fermentor	11.5	46
Total:	16.88	67.5
Equipment Profile Used:	System Default

Notes

Fermentation Dry Hop @ 70% attenuation (1.027)
Traditional Dry Hop after fermentation is complete.

Fermentation temp: 68F

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Last Updated: 2022-01-08 19:55 UTC

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