The Future's So Bright I Gotta Wear Haze - Beer Recipe - Brewer's Friend

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The Future's So Bright I Gotta Wear Haze

233 calories 24.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.47 gallons
Post Boil Size: 5.9 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Stephen Goadhouse
Hop Utilization: 97%
Calories: 233 calories (Per 12oz)
Carbs: 24.3 g (Per 12oz)
URL: https://www.youtube.com/watch?v=4lxKaf_MeSQ&t=2s
Created: Tuesday May 2nd 2023
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1.070
1.018
6.8%
40.9
4.6
5.4
27.57
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb US - Pale 2-Row13 lb Pale 2-Row $ 1.69 / lb
$ 21.97 		37 1.8 85.2%
0.75 lb Weyermann - Carafoam0.75 lb Carafoam $ 2.49 / lb
$ 1.87 		34.5 2.2 4.9%
1.50 lb Flaked Oats1.5 lb Flaked Oats $ 2.49 / lb
$ 3.74 		33 2.2 9.8%
15.25 lbs / $ 27.57
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11.50 g Magnum11.5 g Magnum Hops Pellet 18.18 Boil 90 min 25.25 4.2%
6.20 g Citra6.2 g Citra Hops Pellet 12.3 Boil 20 min 5.21 2.2%
8.20 g Amarillo8.2 g Amarillo Hops Pellet 9.3 Boil 20 min 5.21 3%
6.40 g Simcoe6.4 g Simcoe Hops Pellet 11.9 Boil 20 min 5.21 2.3%
6.20 g Citra6.2 g Citra Hops Pellet 12.3 Aroma 0 min 2.2%
8.20 g Amarillo8.2 g Amarillo Hops Pellet 9.3 Aroma 0 min 3%
6.40 g Simcoe6.4 g Simcoe Hops Pellet 11.9 Aroma 0 min 2.3%
56 g Yakima Chief Hops - Citra LupuLN2 (Cryo)56 g Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Dry Hop 5 days 20.2%
112 g Amarillo112 g Amarillo Hops Pellet 9.3 Dry Hop 5 days 40.4%
56 g Yakima Chief Hops - Simcoe LupuLN2 (Cryo)56 g Simcoe LupuLN2 (Cryo) Hops Lupulin Pellet 23.9 Dry Hop 5 days 20.2%
277.10 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
7.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Salt Water Agt Mash 1 hr.
1.50 ml Lactic acid Water Agt Mash 1 hr.
4 g Wyeast - Beer Nutrient Other Boil 10 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 355 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.62 psi       Temp: 38 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
128 9 39 219 130 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.1 gal Strike 162 °F 153 °F 60 min
Mash Out Temperature 168 °F 168 °F 15 min
Starting Mash Thickness: 1.85 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.85 qt/lb 7.05 28.2  
Mash volume with grains 8.27 33.1  
Grain absorption losses -1.91 -7.6  
Remaining sparge water volume (equipment estimates 2.92 g | 11.7 qt) 2.57 10.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.82 g | 31.3 qt) 7.47 29.9  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.9 23.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.9 g | 23.6 qt) 5.5 22  
Total: 9.63 38.5
Equipment Profile Used: System Default
 
Notes

from Nate at Treehouse (https://www.youtube.com/watch?v=4lxKaf_MeSQ&t=2s)

Target SG: 1.070
Mash Temp: 152-154
Yeast: London Ale III

2-Row - 85%
Oats - 10%
Carafoam - 5%

60 - Magnum - 20 IBU
20 - Citra + Simcoe + Amarillo - 5 IBU each
0 - Same as 20 minute addition

Dry hop between 7 - 15 grams per liter with equal parts of the above to your taste preference.

====
By way of TheApartmentBrewer (https://www.youtube.com/watch?v=zCbtk8QT8gE)

Water (ppm): Ca: 128, Mg 9, Na 39, Cl 219, SO4 130, HCO3 0
Add to 8 gal (30 L) spring water: 5g Gypsum, 3g Epsom, 3g NaCl, 10g CaCl2
Adjust mash pH to 5.2-5.6 with lactic acid or slaked lime if needed.

OG: 1.072

Ferment at 68 F (20 C) with no added pressure for the first 7 days or whenever primary fermentation is done, soft crash to 60 F (15 C), dump yeast after 24 hours, and add dry hops, allowing 5 days of contact time while spunding to 10-15 PSI (.67-1 bar). Cold crash to drop hop debris and package with closed pressure transfer.

FG: 1.018
====
Won First Place in my local home brew club (https://151brewclub.org/competitions/) on May 21, 2023



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  • Last Updated: 2023-05-22 21:36 UTC
  • Snapshot Created: 2023-05-02 09:42 UTC