Roaring Table Tuba Solo Hazy IPA - Beer Recipe - Brewer's Friend

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Roaring Table Tuba Solo Hazy IPA

1 calories 0.1 g 1.25 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 34 liters
Post Boil Size: 29 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Wednesday March 2nd 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.10 kg Thomas Fawcett - Golden Promise Pale Ale Malt4.1 kg Golden Promise Pale Ale Malt 36.8 2.65 53%
816 g American - White Wheat816 g White Wheat 40 2.8 10.6%
454 g Rice Hulls454 g Rice Hulls 0 0 5.9%
386 g Flaked Oats386 g Flaked Oats 33 2.2 5%
386 g Flaked Wheat386 g Flaked Wheat 34 2 5%
386 g United Kingdom - Oat Malt386 g Oat Malt 28 2 5%
181 g Briess - Blonde RoastOat Malt181 g Blonde RoastOat Malt 34.5 6 2.3%
250 g Gladfield - Sour Grapes Malt Acid250 g Sour Grapes Malt Acid 12.4 2.03 3.2%
386 g Corn Sugar - Dextrose386 g Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 5%
386 g Gladfield - Maltodextrin386 g Maltodextrin - (late boil kettle addition) 34.5 3 5%
7,731 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Mosaic14 g Mosaic Hops Pellet 12.5 Boil 20 min 12.59 3.1%
14 g Mosaic14 g Mosaic Hops Pellet 12.5 Boil 5 min 4.14 3.1%
227 g Citra227 g Citra Hops Pellet 11 Whirlpool at 82 °C 30 min 44.69 50.1%
57 g Galaxy57 g Galaxy Hops Pellet 14.25 Dry Hop 3 days 12.6%
57 g El Dorado57 g El Dorado Hops Pellet 15.7 Dry Hop 10 days 12.6%
28 g Yakima Chief Hops - Citra LupuLN2 (Cryo)28 g Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Dry Hop 10 days 6.2%
28 g Galaxy28 g Galaxy Hops Pellet 14.25 Dry Hop 10 days 6.2%
28 g Yakima Chief Hops - Mosaic LupuLN2 (Cryo)28 g Mosaic LupuLN2 (Cryo) Hops Lupulin Pellet 22 Dry Hop 10 days 6.2%
453 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Yeast Nutrient Other Boil 10 min.
1 g Table Salt Water Agt Mash 0 min.
2 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
2 g Epsom Salt Water Agt Mash 0 min.
 
Yeast
Omega Yeast Labs - British Ale V OYL-011
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 372 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.26 bar       Temp: 20 °C       CO2 Level: 1.9 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 10 50 10 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Strike 68 °C 67 °C 60 min
23 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 17.4
Mash volume with grains 22
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 15.9 L) 24.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.4 L) 34
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 20.1 L) 29
Hops absorption losses (whirlpool, hop stand) -1.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 27.9 L) 19
Total: 41.9  
Equipment Profile Used: System Default
 
Notes

https://beerandbrewing.com/recipe-roaring-table-tuba-solo-hazy-ipa/

DIRECTIONS
Add the rice hulls to the milled grains and mash at 153°F (67°C) for 1 hour, targeting a pH of 5.3. Run off into the kettle, sparging and topping up as necessary to get about 7 gallons (26.5 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding hops and sugars according to the schedule. After the boil, conduct a whirlpool step: Stir to create a vortex; when the wort has cooled to 180°F (82°C), add the whirlpool hops and steep for 30 minutes. Chill to 64°F (18°C), aerate thoroughly, and pitch the yeast. Ferment at 66°F (19°C) for the first 3–4 days, then add the first dry hops and allow the temperature to free rise. At terminal gravity, lower to 60°F (16°C), dump the yeast, then add the second dry hops around Day 10. After 3 more days, crash, package, carbonate, and give it another week to condition.

BREWER’S NOTES
We target a 4:1 chloride-to-sulfate ratio, using sodium chloride and potassium chloride to keep calcium below 50 ppm. Target a post-boil pH around 5. Avoid oxygen at all costs.

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  • Last Updated: 2022-03-02 22:49 UTC