HAZY IPA - Beer Recipe - Brewer's Friend

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HAZY IPA

202 calories 21.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 7.9 gallons
Post Boil Size: 6.61 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 78% (brew house)
Source: GranPaD
Hop Utilization: 97%
Calories: 202 calories (Per 12oz)
Carbs: 21.5 g (Per 12oz)
Created: Monday March 14th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Briess - Brewers Malt 2-Row5 lb Brewers Malt 2-Row 37 1.8 37.7%
6 lb Simpsons - Finest Pale Ale Golden Promise6 lb Finest Pale Ale Golden Promise 37 2.4 45.3%
0.25 lb Flaked Oats0.25 lb Flaked Oats 33 2.2 1.9%
0.50 lb Flaked Wheat0.5 lb Flaked Wheat 34 2 3.8%
0.25 lb Gambrinus - Honey Malt0.25 lb Honey Malt 37 25 1.9%
0.25 lb Flaked Barley0.25 lb Flaked Barley 32 2.2 1.9%
1 lb Weyermann - Pale Wheat1 lb Pale Wheat 36 2 7.5%
13.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Valley Hops - AU Galaxy0.5 oz AU Galaxy Hops Pellet 14.6 First Wort at 150 °F 60 min 21.4 7.1%
0.50 oz Yakima Valley Hops - AU Galaxy0.5 oz AU Galaxy Hops Pellet 14.6 Boil at 212 °F 10 min 7.76 7.1%
1 oz Yakima Chief Hops - Citra LupuLN2 (Cryo)1 oz Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Whirlpool at 108 °F 60 min 3 14.3%
1 oz Yakima Chief Hops - Amarillo Cryo1 oz Amarillo Cryo Hops Pellet 14.9 Whirlpool at 108 °F 60 min 1.79 14.3%
2 oz Yakima Chief Hops - Citra LupuLN2 (Cryo)2 oz Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Dry Hop 4 days 5.99 28.6%
2 oz Yakima Chief Hops - Amarillo Cryo2 oz Amarillo Cryo Hops Pellet 14.9 Dry Hop 4 days 3.57 28.6%
7 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
9 g Epsom Salt Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
6 g Salt Water Agt Mash 1 hr.
9 g Citric acid Water Agt Mash 0 min.
0.17 ml Fermcap Water Agt Mash 0 min.
0.50 tsp Wyeast Yeast Nutrient Water Agt Boil 10 min.
3 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 266 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.73 psi       Temp: 34 °F       CO2 Level: 2.45 Volumes
 
Target Water Profile
RO GrandpaD
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
15 26 78 120 140 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.79 gal 28 qt@166F/Grain temp. est. 45 F Strike 158 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.77 g | 39.1 qt) 9.81 39.2  
Mash volume with grains (equipment estimates 10.83 g | 43.3 qt) 10.87 43.5  
Grain absorption losses -1.66 -6.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.86 g | 31.5 qt) 7.9 31.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 6.33 g | 25.3 qt) 6.61 26.4  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.54 g | 26.1 qt) 6.25 25  
Total: 9.81 39.2
Equipment Profile Used: System Default
 
Notes

Make a 1.5 L yeast starter= 0.76M cells / mL / °P estimated.
Cool with chiller to 108 F, stop chiller, add whirlpool hop, hold 60 minutes at 108 F. then chill as normal to 75 F. Pitch starter at 70 - 75 F, then cool to 67 F after 12-24 hours. Hold at 67 deg F for remainder of active fermentation, then di-acetyl rest for several days at 74 deg F, just before end of fermentation, specific gravity around 1.02.
Leave fermenter covered with foil during initial fermentation, until adding dry hops. Dry hop in Primary after high Krausen, about 3 - 4 days after pitching yeast, and before fermentation is complete, i.e. should still be seeing activity of yeast, specific gravity at around 1.025. Add airlock after dry hop. Cool to 35 F for several days in Primary after fermentation is complete, then use a closed transfer to a purged keg.

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  • Last Updated: 2022-04-13 01:53 UTC