Stampedos 4 Life - Hazy TIPA - Beer Recipe - Brewer's Friend

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Stampedos 4 Life - Hazy TIPA

239 calories 16 g 330 ml
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 45 min
Batch Size: 22.3 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Vitamin Sea & Civil Society 'Tropical Envy' clone recipe
Calories: 239 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Thursday June 23rd 2022
1.079
1.007
9.5%
44.0
6.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Gladfield - American Ale Malt6 kg American Ale Malt 37.3 2.54 61.2%
0.90 kg Flaked Oats0.9 kg Flaked Oats 33 2.2 9.2%
0.75 kg Gladfield - Chit Malt0.75 kg Chit Malt 15 1.52 7.7%
0.75 kg Gladfield - Big O, Malted Oats0.75 kg Big O, Malted Oats 27.5 2.28 7.7%
0.60 kg Voyager Craft Malt - Winter Wheat Janz0.6 kg Winter Wheat Janz 38.8 2.54 6.1%
0.40 kg Gladfield - Sour Grapes Malt Acid0.4 kg Sour Grapes Malt Acid 12.4 2.03 4.1%
0.40 kg Corn Sugar - Dextrose0.4 kg Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 4.1%
9.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Yakima Chief Hops - Citra LupuLN2 (Cryo)50 g Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Whirlpool 20 min 28.03 12.5%
50 g Galaxy50 g Galaxy Hops Pellet 14.25 Whirlpool 20 min 15.98 12.5%
50 g Yakima Valley Hops - BRU-150 g BRU-1 Hops Pellet 14.4 Dry Hop (High Krausen) 3 days 12.5%
50 g Yakima Valley Hops - LUPOMAX Mosaic50 g LUPOMAX Mosaic Hops Pellet 17.5 Dry Hop (High Krausen) 3 days 12.5%
50 g Yakima Chief Hops - Citra LupuLN2 (Cryo)50 g Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Dry Hop (High Krausen) 3 days 12.5%
50 g Yakima Chief Hops - Citra LupuLN2 (Cryo)50 g Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Dry Hop 4 days 12.5%
50 g Galaxy50 g Galaxy Hops Pellet 14.25 Dry Hop 4 days 12.5%
50 g Yakima Valley Hops - LUPOMAX Mosaic50 g LUPOMAX Mosaic Hops Pellet 17.5 Dry Hop 4 days 12.5%
400 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Brewtan B Other Mash 65 min.
0.25 tsp Potassium Metabisulfite Water Agt Mash 65 min.
1.80 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5.50 g Chalk Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
13 g Gypsum Water Agt Mash 1 hr.
8 g Fermaid AT Water Agt Boil 10 min.
0.50 tsp Brewtan B Water Agt Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18.5 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 149 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
IPA/DIPA Water - Back of the Passage
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
165 18 25 55 300 180
Chalk 5.5g
Calcium chloride 1.8g
Epsom 4g
Gypsum 13g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
33.2 L Infusion 71 °C 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 37.1 L) 38.8
Mash volume with grains (equipment estimates 43.3 L) 45
Grain absorption losses -9.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 28.5
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -4.3
Post boil Volume 22.8
Hops absorption losses (whirlpool, hop stand) -0.5
Volume into fermentor 22.3
Total: 38.8  
Equipment Profile Used: System Default
 
Notes

Batch #2 - 31/7/22 (Eff.: 62%, Att.: 90%, ABV: 9.4%)

  • Mash vol.: 33.2 L, Pre-boil vol.: L, Batch vol.: 22.3 L
    OG: 1079 (Refract.) 10 (Hyd.) 1078 (Tilt) Boil Time: 45 min
    Dialled back the ABV a bit, 9.5% beers in the fridge can be a problem. Dropped dextrose from 0.9kg to 0.4kg.
    Yeast: US-05 x2 packs rehydrated, down from x3 packs.
    7/8/22 - SG: 1005 (Tilt) first dry hop added, 50g of each, CO2 flushed the fermenter. Low FG, 90% efficiency seems really big?
    10/8/22 - 1004 (Tilt), cold crashed.
    11/8/22 - Added second dry hop.
    13/8/22 - Kegged and carbed.

    Batch #1 - 27/6/22 (Eff.: 60%, Att.: 81%, ABV: 9.5%)
  • Mash vol.: 33.2 L, Pre-boil vol.: L, Batch vol.: 22.2 L
    OG: 1085 (Refract.) 10 (Hyd.) 10 (Tilt) Boil Time: 45 min
    Came in a little under the 10% expected.
    Yeast: US-05 x3 packs rehydrated.
    1/7/22 - SG: 1034, first dry hop while still fermenting, switched to 50g from 40g of BRU-1 and Mosaic as it came in 50g bags and well why not? Switched second dry hop to 50g as it came in 50g bags.
    2/7/22 - SG: 1023, ferm temp upped slowly to 21C, second dry hop added and CO2 purged fermenter.
    6/7/22 - SG: 1014, cold crashed to 1C using new (low D.O.) CO2 suck back rig. (Inverted 3L coke bottle in a jug filled with Starsan and purged with CO2.)
    10/7/22 - Kegged and carbed, it had sucked back about 1/2 L of Starsan while cold crashing. Try balloon method next time? Still tastes fine and no hint of funky flavours.
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  • Last Updated: 2022-08-14 02:29 UTC