SFBC - The Haze - Beer Recipe - Brewer's Friend

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SFBC - The Haze

151 calories 15.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 43% (brew house)
Source: Jay Avrett
Calories: 151 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Monday August 22nd 2022
1.046
1.011
4.7%
85.2
4.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.45 kg Canadian - Pale 2-Row5.45 kg Pale 2-Row 36 1.75 74.4%
680 g Canadian - Pale Wheat680 g Pale Wheat 36 2 9.3%
580 g Rolled Oats580 g Rolled Oats 33 2.2 7.9%
275 g Bestmalz - BEST Chit Malt275 g BEST Chit Malt 23 1.4 3.8%
141 g Weyermann - Acidulated141 g Acidulated 27 3.4 1.9%
200 g Briess - DME Pilsen Light200 g DME Pilsen Light 45 2 2.7%
7,326 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Warrior28 g Warrior Hops Pellet 16.8 Boil 60 min 64.07 9%
56 g Citra56 g Citra Hops Pellet 12.9 Whirlpool at 85 °C 0 min 10.67 18.1%
56 g Mosaic56 g Mosaic Hops Pellet 12.65 Whirlpool at 85 °C 0 min 10.46 18.1%
170 g Mosaic170 g Mosaic Hops Pellet 12.65 Dry Hop at 20 °C Day 7 54.8%
310 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 45 min.
0.40 g Potassium Metabisulfite Water Agt Other 1 hr.
0.50 g Epsom Salt Water Agt Mash 1 hr.
1.60 g Canning Salt Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
2.30 g Chalk Water Agt Mash 1 hr.
5.60 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
 
Yeast
Escarpment Labs - Foggy London Ale
Amount:
1 Each
Cost:
Attenuation (avg):
74.5%
Flocculation:
Medium
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 3 30 195 75 58
Hazey NEIPA water profile
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Infusion 73 °C 66 °C 60 min
7.5 L Sparge 77 °C -- --
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 17.8
Mash volume with grains (equipment estimates 22 L) 22.5
Grain absorption losses -7.1
Remaining sparge water volume (equipment estimates 16.9 L) 16.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 26.8 L) 26.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 21
Hops absorption losses (whirlpool, hop stand) -0.6
Top off amount 0.6
Going into fermentor 21
Total: 34.4  
Equipment Profile Used: System Default
 
Notes

Pre boil - SG - 1.040 / Brix - 9.98
pH - 6.09
@60 deg. F.

Post boil - SG 1.048 / Brix - 11.4
pH - 5.84
@60 deg. F.

SG - is very low, brewhouse efficiency was not very good for some reason. I'm assuming the grains were not crushed correctly, and when I noticed, it as too late to "re-grind".

On day #2, made a solution/syrup of DME (light pils) 200g & 1L of water, cooled, and mixed into the fermenter. SG moved from 1.016 up to 1.033.

On day #7, dry hopped with 6 oz Mosaic. Also removed the top krausen layer - it was very bitter tasting.

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  • Last Updated: 2022-09-17 21:32 UTC