Haze for Dayz - Beer Recipe - Brewer's Friend

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Haze for Dayz

214 calories 19.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 23.5 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 66% (brew house)
Source: SpindleTap Houston Haze clone
Calories: 214 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)
Created: Friday May 13th 2022
1.070
1.013
7.5%
32.4
6.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.40 kg Voyager Craft Malt - Veloria Schooner3.4 kg Veloria Schooner 35.9 3.6 43.8%
3.40 kg Gladfield - American Ale Malt3.4 kg American Ale Malt 37.3 2.54 43.8%
700 g Flaked Oats700 g Flaked Oats 33 2.2 9%
270 g Weyermann - Carapils270 g Carapils 34.5 2.1 3.5%
7.77 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Galaxy (14.25 AA)50 g Galaxy (14.25 AA) Hops Pellet 14.25 Whirlpool 20 min 16.2 14.3%
30 g Yakima Chief Hops - Citra LupuLN2 (Cryo) (25 AA)30 g Yakima Chief Hops - Citra LupuLN2 (Cryo) (25 AA) Hops Lupulin Pellet 23.8 Whirlpool 20 min 16.23 8.6%
100 g Galaxy (14.25 AA)100 g Galaxy (14.25 AA) Hops Pellet 15.6 Dry Hop at 10 °C 3 days 28.6%
170 g Yakima Chief Hops - Citra LupuLN2 (Cryo) (25 AA)170 g Yakima Chief Hops - Citra LupuLN2 (Cryo) (25 AA) Hops Lupulin Pellet 23.8 Dry Hop at 10 °C 3 days 48.6%
350 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Brewtan B Water Agt Mash 65 min.
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
0.50 tsp Brewtan B Water Agt Boil 10 min.
6 g Fermaid AT Water Agt Boil 5 min.
 
Yeast
Mangrove Jack - Hophead M66
Amount:
2 Each
Cost:
Attenuation (custom):
79%
Flocculation:
High
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
18.5 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 131 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.52 bar       Temp: 2 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
NEIPA - Back of the Passage
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 10 5 200 110 40
10g Calcium Chloride
3g Gypsum
2g Epsom
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
31.5 L Infusion 69 °C 66 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 36.8 L) 37.2
Mash volume with grains (equipment estimates 41.9 L) 42.3
Grain absorption losses -7.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.1 L) 28.5
Boil off losses -5.7
Post boil Volume (equipment estimates 22.4 L) 23.5
Hops absorption losses (whirlpool, hop stand) -0.4
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 23.1 L) 22
Total: 37.2  
Equipment Profile Used: System Default
 
Notes

Batch #1 - 15/5/22 (Eff.: 66%, Att.: 79%, ABV: 7.48%)

  • Mash vol.: 31.5 L, Pre-boil vol.: L, Batch vol.: 22 L
    OG: 1070 (Refract.) 10 (Hyd.) 10 (Tilt) Boil Time: 45 min
    Note: Dry pitched x2 packs of M66 HopHead
    Substitutes;
  • Veloria Schooner in for Maris Otter
    19/5/22 - SG: 1020
    22/5/22 - SG: 1014
    23/5/22 - SG: 1014
    25/5/22 - SG: 1013 (Tilt), cold crashed to 10C and dry hopped.
    29/5/22 - Kegged and carbed.


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  • Last Updated: 2022-05-28 23:57 UTC