Unnamed Hazy DIPA - Beer Recipe - Brewer's Friend

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Unnamed Hazy DIPA

258 calories 24.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 4.25 gallons (fermentor volume)
Pre Boil Size: 5.45 gallons
Post Boil Size: 4.92 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 63% (brew house)
Source: badbadmojo
Calories: 258 calories (Per 12oz)
Carbs: 24.8 g (Per 12oz)
Created: Sunday July 31st 2022
1.078
1.017
8.0%
27.2
5.2
5.3
18.42
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Canada Malting - CMC 2-ROW MALT4 kg CMC 2-ROW MALT $ 1.00 / lb
$ 8.82 		36 1.75 62.2%
0.75 kg Canada Malting - WHITE WHEAT MALT0.75 kg WHITE WHEAT MALT $ 2.00 / lb
$ 3.31 		38.1 3.5 11.7%
1 kg Flaked Oats1 kg Flaked Oats $ 0.15 / oz
$ 5.29 		33 2.2 15.6%
1 lb Cane Sugar1 lb Cane Sugar 46 0 7.1%
0.50 lb Rice Hulls0.5 lb Rice Hulls $ 2.00 / lb
$ 1.00 		0 0 3.5%
6.43 kg / $ 18.42
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Yakima Chief Hops - German Magnum (13.5 AA)20 g Yakima Chief Hops - German Magnum (13.5 AA) Hops Pellet 13.5 Boil 30 min 27.24 7.5%
28 g BSG - Nelson Sauvin28 g Nelson Sauvin Hops Pellet 10.7 Whirlpool at 150 °F 20 min 10.4%
25 g Citra (11 AA)25 g Citra (11 AA) Hops Pellet 11 Whirlpool at 150 °F 20 min 9.3%
25 g Mosaic (12.5 AA)25 g Mosaic (12.5 AA) Hops Pellet 12.5 Whirlpool at 150 °F 20 min 9.3%
25 g Yakima Chief Hops - Citra LupuLN2 (Cryo)25 g Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Whirlpool at 150 °F 3 min 9.3%
25 g Yakima Chief Hops - Mosaic LupuLN2 (Cryo)25 g Mosaic LupuLN2 (Cryo) Hops Lupulin Pellet 22 Whirlpool at 150 °F 3 min 9.3%
10 g Citra (11 AA)10 g Citra (11 AA) Hops Pellet 11 Dry Hop at 70 °F 3 days 3.7%
20 g Mosaic (12.5 AA)20 g Mosaic (12.5 AA) Hops Pellet 12.5 Dry Hop at 70 °F 3 days 7.5%
10 g Yakima Chief Hops - Citra LupuLN2 (Cryo)10 g Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Dry Hop at 70 °F 3 days 3.7%
20 g Yakima Chief Hops - Mosaic LupuLN2 (Cryo)20 g Mosaic LupuLN2 (Cryo) Hops Lupulin Pellet 22 Dry Hop at 70 °F 3 days 7.5%
10 g Citra (11 AA)10 g Citra (11 AA) Hops Pellet 11 Dry Hop at 70 °F 1 days 3.7%
20 g Mosaic (12.5 AA)20 g Mosaic (12.5 AA) Hops Pellet 12.5 Dry Hop at 70 °F 1 days 7.5%
10 g Yakima Chief Hops - Citra LupuLN2 (Cryo)10 g Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Dry Hop at 70 °F 1 days 3.7%
20 g Yakima Chief Hops - Mosaic LupuLN2 (Cryo)20 g Mosaic LupuLN2 (Cryo) Hops Lupulin Pellet 22 Dry Hop at 70 °F 1 days 7.5%
268 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.25 tsp Lactic acid Water Agt Mash 0 min.
2.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
2.50 g Epsom Salt Water Agt Mash 1 hr.
0.25 each Campden Tablets Water Agt Mash 0 min.
2.50 g Calcium Chloride (anhydrous) Water Agt Boil 0 min.
4 g Gypsum Water Agt Boil 0 min.
2.50 g Epsom Salt Water Agt Boil 0 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
2 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 304 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.6 psi       Temp: 33 °F       CO2 Level: 2.8 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2 gal Deadspace under lauter screen Strike 68 °F 158 °F --
4 gal Mash water, 1.4 qt/lb Strike 68 °F 158 °F --
Recirc during infusion, 500w on Vorlauf 158 °F 152 °F 45 min
Mash out, 1000W on for step Temperature 152 °F 168 °F 15 min
1 gal sparge to 5.5gal pre boil Sparge 181 °F 168 °F --
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 81 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 4.28 17.1  
Mash volume with grains 5.34 21.3  
Grain absorption losses -1.65 -6.6  
Remaining sparge water volume (equipment estimates 3.49 g | 13.9 qt) 2.99 12  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 5.95 g | 23.8 qt) 5.45 21.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 4.42 g | 17.7 qt) 4.92 19.7  
Hops absorption losses (whirlpool, hop stand) -0.17 -0.7  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 4.75 g | 19 qt) 4.25 17  
Total: 7.27 29.1
Equipment Profile Used: System Default
 
Notes

Limiting dry hop to Shellhammer's recommendation of 1.1oz/gal (4.5oz/4 gal dry hop vol), though ignoring doubling effect of cryo hop additions. Small vol (4gal finished) as I ferment in corny kegs. First dry hop for 48-72hrs at 70F, then second dry hop immediately prior to cold crash. Hops stay in keg for serving. Serve with floating dip tube, as cryo/hop powder will settle in keg. Always double/triple co2 purge kegs to 20psig prior to dry hop closed transfer. I leave each keg at 20 psig for a few hours and vent/refill with co2 a few times during that period. Never can be too careful... Work so hard for a super hoppy, crisp beer, and a bit of O2 that got in from a careless transfer will ruin it in a heartbeat.

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  • Last Updated: 2022-10-31 19:16 UTC