CORE RECIPE Birthday treehouse Hazy IPA - Beer Recipe - Brewer's Friend

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CORE RECIPE Birthday treehouse Hazy IPA

12026 calories 1164.2 g 19 L
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 19.21 liters
Post Boil Size: 17 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Silas
Calories: 12026 calories (Per 19L)
Carbs: 1164.2 g (Per 19L)
Created: Tuesday June 27th 2023
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1.068
1.015
6.9%
38.6
5.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Gladfield - American Ale Malt4.5 kg American Ale Malt 37.3 2.54 85.7%
0.50 kg New Zealand - Rolled Oats0.5 kg Rolled Oats 12.4 1.4 9.5%
0.25 kg Gladfield - Gladiator Malt0.25 kg Gladiator Malt 37.3 3.6 4.8%
5.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13 g Green Bullet13 g Green Bullet Hops Pellet 13.1 Boil 60 min 23.29 8%
5 g Yakima Chief Hops - Amarillo Cryo5 g Amarillo Cryo Hops Pellet 12.4 Boil 20 min 5.13 3.1%
5 g Citra5 g Citra Hops Pellet 12 Boil 20 min 4.97 3.1%
5 g Simcoe5 g Simcoe Hops Pellet 12.6 Boil 20 min 5.22 3.1%
5 g Amarillo5 g Amarillo Hops Pellet 12.4 Boil 0 min 3.1%
5 g Citra5 g Citra Hops Pellet 12 Boil 0 min 3.1%
5 g Simcoe5 g Simcoe Hops Pellet 12.6 Boil 0 min 3.1%
40 g Yakima Chief Hops - Citra LupuLN2 (Cryo)40 g Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Dry Hop 5 days 24.5%
40 g Yakima Chief Hops - Simcoe LupuLN2 (Cryo)40 g Simcoe LupuLN2 (Cryo) Hops Lupulin Pellet 23 Dry Hop 5 days 24.5%
40 g Yakima Chief Hops - Amarillo Cryo40 g Amarillo Cryo Hops Pellet 16 Dry Hop 5 days 24.5%
163 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
2.84 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - Lalbrew New England
Amount:
0.85 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 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
12 L Strike 72 °C 65 °C 60 min
11 L -- -- --
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 19.2
Mash volume with grains 22.6
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 9.9 L) 6.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.9 L) 19.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 17
Going into fermentor 17
Total: 25.4  
Equipment Profile Used: System Default
 
Notes

Recipe for 5 gallons (19L) , your efficiency may vary:

"Tree House IPA"

7.1% ABV 45 IBU

12 lb Mecca Grade Lamonta Pale Malt (85%)
1.5 lb Flaked Oats (10%)
0.75 lb Weyermann Carafoam (5%)

Mash:
Single Infusion mash at 152 F (65 C) for 60 min

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.

60 min - Add 0.55 oz (16g) Magnum (13% AA)
20 min - Add 0.25 oz (7g) each Citra (14% AA), Simcoe (12.9% AA), and Amarillo (7.7% AA)
0 min - Add 0.25 oz (7g) each Citra (14% AA), Simcoe (12.9% AA), and Amarillo (7.7% AA)

Dry Hop with 1.75 oz (49g) each of Cryo Citra, Cryo Simcoe, and Cryo Amarillo (or 3.5 oz (98g) of each non-cryo hop) from days 7-12 at 60 F.

OG: 1.072

Yeast: Wyeast 1318 London Ale III

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

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  • Last Updated: 2023-12-29 21:29 UTC