2303. Taipari Reserve Hazy - 3/5/23 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

2303. Taipari Reserve Hazy - 3/5/23

174 calories 16.4 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 53 liters (fermentor volume)
Pre Boil Size: 63 liters
Post Boil Size: 57 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 174 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Sunday April 30th 2023
Similar Recipes

NEIPA fake lager 14.7.2024

OG: 1.047 FG: 1.009 ABV: 4.9% IBU: 27

Mujoose #31

by Wolf Pack Brewing

OG: 1.068 FG: 1.018 ABV: 6.6% IBU: 31

1.053
1.011
5.5%
29.0
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg New Zealand - Ale Malt4.5 kg Ale Malt 37.4 3.05 32.1%
4.50 kg Gladfield - American Ale Malt4.5 kg American Ale Malt 37.3 2.54 32.1%
3 kg Gladfield - Big O, Malted Oats3 kg Big O, Malted Oats 27.5 2.28 21.4%
1 kg Gladfield - Chit Malt1 kg Chit Malt 27 1.52 7.1%
1 kg Gladfield - Flaked Barley (harraway's)1 kg Flaked Barley (harraway's) 33.1 1.68 7.1%
14 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Kohatu50 g Kohatu Hops Pellet 6.5 Boil 8 min 4.78 7%
50 g Wai-iti50 g Wai-iti Hops Pellet 3 Boil 8 min 2.21 7%
50 g Southern Cross50 g Southern Cross Hops Pellet 12.5 Boil 8 min 9.2 7%
65 g Southern Cross65 g Southern Cross Hops Pellet 12.5 Hop Stand at 85 °C 10 min 4.91 9.1%
100 g Wai-iti100 g Wai-iti Hops Pellet 3 Hop Stand at 85 °C 10 min 1.81 14%
100 g Kohatu100 g Kohatu Hops Pellet 6.5 Hop Stand 10 min 6.13 14%
100 g Yakima Chief Hops - Citra100 g Citra Hops Pellet 13 Dry Hop 5 days 14%
100 g Yakima Valley Hops - Idaho 7100 g Idaho 7 Hops Pellet 12.5 Dry Hop 5 days 14%
100 g Yakima Chief Hops - Mosaic100 g Mosaic Hops Pellet 12.25 Dry Hop 5 days 14%
715 g / $ 0.00
 
Yeast
Lallemand - Verdant IPA
Amount:
45 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 243 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 60.78 L. Suggest reducing initial water volume to 45.4 L and adding 15.38 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 51.24 L. Suggest reducing strike water volume to 36.16 L and adding 5.84 L sparge/top-off. 42
Strike water volume at mash thickness of 3 L/kg 42
Mash volume with grains 51.2
Grain absorption losses -14
Remaining sparge water volume (equipment estimates 33.7 L) 35.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 60.8 L) 63
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume (equipment estimates 54.3 L) 57
Hops absorption losses (whirlpool, hop stand) -1.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 55.7 L) 53
Total: 77.9  
Equipment Profile Used: System Default
 
Notes

Add 2 tsp Calcium Chloride, 1 Tsp Magnesium Sulphate ( Epsom ), 1 tsp Calcium Sulphate ( Gypsum ) and 4 ml Lactic Acid to Mash water ( double filtered ).
Mash tart 0830.
First pH test = 5.4 prior to adding forgotten Flaked Barley
Second reading with Flaked Barley 5.2 - spot on for light ales.
pH at mash end 5.1.
Collect 63L - boil start at 1120.
Add late addition hops 50gms each Southern Cross, Kohatu and Wai-iti for 8 mins in spider.
Post boil 54 - maybe 55L ( some in CFlow chiller?? )
Add Hop Stand hops at 86C at 1305 for 15mins. Start whirlpooling at 1320 at 84C and start cooling with new system of copper coil sitting in cold water bath going into counterflow and using whirlpool attachment. Temp drop from around 84C at 1320 to 56 at 1330, 49C at 1335, 44C at 1340, 40C at 1345, 37C at 1350, 35C at 1355. Stop running cooling water and turn of pump to settle.
1430 runoff to fermenter collect 52L.
Post boil gravity 1056-57. Final OG after runoff 1053 = 70%.
Saturate 45gms Verdant - at 1535.
Pitch yeast at 1810 at 23.9C.
Go well Taipari Reserve Hazy MK2.
Thurs 4/5 Temp 19.4 at 0900 bubbling away strongly. 2045 Continuous strong bubbling temp 19C.
Fri 5/5 10.00 Temp 19.3C Gravity around 1030 still quite foamy. Continuous bubbling not as strong as yesterday.
Smell and taste really good - sweetish and fruity with some bitterness.
Add Dry hops 100g each of Citra, Mosaic and Idaho7 - bubbling strongly after adding.

Sun 7/5 Temp 18.8C slight slow bubbling Gravity now 1012.Dump 1 - 1.5L sloppy hop and yeast trub. Raise temp to 22,5C for D Rest. Nicely bright yellow hazy colour, lovely smell of citrus and tropicals, taste a little less hop intense, some bitterness very nice. Temp at 1645 20C.

Mon 8/5 Temp 22.5 Dump 1.5 - 2L sloppy hoppy trub. Still a very occasional light bubbling from blow off.

Tues 9/5 Temp 22.2C - still very slight ticking from CO2 out of blow off but gravity still around 1010. Dump 2L bitty sloppy trub - after settling quite thick on bottom of bucket.
Temp at 1300 is 15.8C. 13.5C at 1415. 12C at 1520. 11C at 1600. 5.9C at 2200.

Wed 10/5 Temp 6.4C Dump 2 litres mostly beery liquid - some gritty hops on settling.

Thurs 11/5 Temp 6.2C. Runoff 18L to Kegs 1 and 3 ( 1 first ) and 6.8L into Mini keg giving a total of 44.8L.



Last Updated and Sharing
 
266
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-04-12 05:17 UTC