Training Bines Hazy IPA - Beer Recipe - Brewer's Friend

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Training Bines Hazy IPA

205 calories 20.8 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Charles Pulley
Calories: 205 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Wednesday March 1st 2023
1.062
1.015
6.2%
40.5
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb US - Pale 2-Row5.5 lb Pale 2-Row 37 1.8 40.8%
5.40 lb Belgian - Pilsner5.4 lb Pilsner 37 1.6 40%
13.50 oz Flaked Oats13.5 oz Flaked Oats 33 2.2 6.3%
9 oz Flaked Barley9 oz Flaked Barley 32 2.2 4.2%
10 oz German - Acidulated Malt10 oz Acidulated Malt 27 3.4 4.6%
4.50 oz American - Caramel / Crystal 20L4.5 oz Caramel / Crystal 20L 35 20 2.1%
4.50 oz Briess - Carapils Malt4.5 oz Carapils Malt 34.5 1.5 2.1%
215.90 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.10 oz Simcoe0.1 oz Simcoe Hops Pellet 12.7 Mash 0 min 0.7 0.8%
0.40 oz Simcoe0.4 oz Simcoe Hops Pellet 12.7 First Wort 0 min 15.54 3.4%
2.80 oz Simcoe2.8 oz Simcoe Hops Pellet 12.7 Whirlpool 0 min 24.21 23.7%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 0 days 16.9%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop 0 days 16.9%
2 oz Simcoe2 oz Simcoe Hops Pellet 12.7 Dry Hop 0 days 16.9%
1 oz Yakima Chief Hops - Citra LupuLN2 (Cryo)1 oz Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Dry Hop 0 days 8.5%
1 oz Yakima Chief Hops - Simcoe LupuLN2 (Cryo)1 oz Simcoe LupuLN2 (Cryo) Hops Lupulin Pellet 23 Dry Hop 0 days 8.5%
0.50 oz Motueka0.5 oz Motueka Hops Pellet 7 Dry Hop 0 days 4.2%
11.80 oz / $ 0.00
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Go for a very soft profile
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.22 gal Strike 150 °F 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 165 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.22 16.9  
Mash volume with grains 5.29 21.2  
Grain absorption losses -1.69 -6.7  
Hops absorption losses (mash) -0 -0  
Remaining sparge water volume (equipment estimates 4.84 g | 19.4 qt) 2.72 10.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.12 g | 28.5 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.61 g | 22.4 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.9 g | 23.6 qt) 5.5 22  
Total: 6.94 27.8
Equipment Profile Used: System Default
 
Notes

Mill the grains, add the mash hops, and mash at 155°F (68°C) for 15 minutes or until conversion has occurred. Recirculate until your runnings are free of particulate, then run off into the kettle onto first-wort hops. Sparge and top up as necessary to get about 6.5 gallons (25 liters) of wort, depending on your evaporation rate. Boil for 75 minutes. After the boil, do a whirlpool step: Stir or recirculate to create a vortex; once the temperature has dropped to 190°F (88°C), add the whirlpool hops and steep 10 minutes. Chill to about 65°F (18°C), aerate, and pitch the yeast. Ferment at 65–70°F (18–21°C) until the beer reaches terminal gravity, then cool to 55°F (13°C). After 2 days, drop the yeast or rack into secondary, then add dry hops for 3 days, rousing hops each day with CO2 if possible. Chill to 33°F (1°C) for maturation for about 5 days, then package and carbonate.

Water: Go for a very soft profile

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  • Last Updated: 2023-03-01 13:29 UTC