Peach Hazy IPA - Beer Recipe - Brewer's Friend

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Peach Hazy IPA

176 calories 18.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 16 gallons (fermentor volume)
Pre Boil Size: 18.5 gallons
Pre Boil Gravity: 11.5 °P (recipe based estimate)
Post Boil Gravity: 13.2 °P (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 96%
Calories: 176 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Friday July 21st 2023
13.2 °P
3.6 °P
5.1%
43.1
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
22 lb Prairie Malt - Two-Row Pale22 lb Two-Row Pale 39.1 2 59.5%
3 lb American - White Wheat3 lb White Wheat 40 2.8 8.1%
5 lb Flaked Oats5 lb Flaked Oats 33 2.2 13.5%
7 lb Peach7 lb Peach 4.05 0 18.9%
37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Hallertau Blanc3 oz Hallertau Blanc Hops Pellet 10 Whirlpool at 200 °F 30 min 6.88 17.6%
3 oz Citra3 oz Citra Hops Pellet 11 Whirlpool at 200 °F 30 min 7.57 17.6%
3 oz Belma3 oz Belma Hops Pellet 9.4 Whirlpool at 200 °F 30 min 6.47 17.6%
2 oz CTZ2 oz CTZ Hops Pellet 15.5 Boil 20 min 22.17 11.8%
3 oz Hallertau Blanc3 oz Hallertau Blanc Hops Pellet 10 Dry Hop (High Krausen) Day 3 17.6%
3 oz Citra3 oz Citra Hops Pellet 11 Dry Hop (High Krausen) Day 0 17.6%
17 oz / $ 0.00
 
Yeast
White Labs - Burton Ale Yeast WLP023
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 279 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-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.37 gal Strike 164 °F 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 80 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 17.91 gal (71.65 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 5.91 gal (23.65 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 9.38 37.5  
Mash volume with grains 11.78 47.1  
Grain absorption losses -3.75 -15  
Remaining sparge water volume (equipment estimates 11.73 g | 46.9 qt) 12.31 49.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.81 3.2  
Pre boil volume (equipment estimates 17.91 g | 71.7 qt) 18.5 74  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 16.34 65.4  
Hops absorption losses (whirlpool, hop stand) -0.34 -1.4  
Going into fermentor 16 64  
Total: 21.69 86.8
Equipment Profile Used: System Default
 
Notes

7 grams chloride in Mash
3 grams gypsum in Mash

12 grams chloride in Boil
5 grams gypsum in Boil

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  • Public: Yup, Shared
  • Last Updated: 2023-07-21 12:56 UTC