(Hazy) Bob - Beer Recipe - Brewer's Friend

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(Hazy) Bob

297 calories 27.6 g 500 ml
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 0 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 12 liters
Post Boil Size: 12 liters
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Allen Maher
Hop Utilization: 99%
Calories: 297 calories (Per 500ml)
Carbs: 27.6 g (Per 500ml)
Created: Saturday July 29th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3.18 kg United Kingdom - Maris Otter Pale3.18 kg Maris Otter Pale $ 3.96 / kg
$ 12.59 		38 3.75 90.1%
0.35 kg Flaked Oats0.35 kg Flaked Oats $ 2.00 / kg
$ 0.70 		33 2.2 9.9%
3.53 kg / $ 13.29
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Simcoe30 g Simcoe Hops $ 3.00 / oz
$ 3.17 		Pellet 12.7 Boil at 100 °C 20 min 42.42 50%
30 g Nectaron30 g Nectaron Hops $ 3.50 / oz
$ 3.70 		Pellet 10.1 Hop Stand at 80 °C 0 min 7.07 50%
60 g / $ 6.88
 
Other Ingredients
Amount Name Cost Type Use Time
200 g Cedar Plank for BBQ, cut up, placed in fermenter. Flavor Primary 4 days
60 g Acetic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
$ 6.50 / each
$ 6.50
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 66 B cells required
$ 6.50 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 75.9 g       Temp: 20 °C       CO2 Level: 2.3 Volumes
 
Target Water Profile
Regina Municipal Saskatchewan Canada 2021
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
45 22 37 25 115 115
Slightly acidulate to bring the pH down, Regina water is often pushing a pH of 8, ad 60 ml of 5% acetic acid.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 L Strike 45 °C 40 °C --
Acid rest Temperature 40 °C 40 °C 15 min
Beta Conversion Steeping 58 °C 58 °C 30 min
Alpha conversion Steeping 65 °C 68 °C 45 min
Mash out Temperature 76 °C 76 °C 10 min
7 L Sparge 80 °C 80 °C --
Pasturization Temperature 83 °C 83 °C 20 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 16.6 L) 16.4
Mash volume with grains (equipment estimates 18.9 L) 18.8
Grain absorption losses -3.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 12.2 L) 12
Boil off losses  
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 12
Hops absorption losses (whirlpool, hop stand) -0.2
Top off amount 0.2
Volume into fermentor 12
Total: 16.4  
Equipment Profile Used: System Default
 
Notes

Updated after the first brew, the mash has been split in two Beta/Alpha since I am not worried about body with 10% oats, secondly I updated the procedures.

This is a no boil/no chill stove top beer.

The bittering hop Simcoe, is boiled in 1 litre of water for 20 min, then allowing it to cool. The flavouring hops Nectaron is added into a 1 litre French press and immersed, then strained. Both are added at pasteurization to top up. The ceadar also adds some bittering.

Likewise, I added the acid rest for helping with municipal water alkalinity, feel free to skip if you have a better water source.

Yeah, and I am adding a cut up cedar plank to the fermenter cause f^%$ it, go big or go home. The cedar is really nice in this.

Bob, the namesake of this beer, was a former prof of mine that simultaneously was level-headed and looked as though his world was collapsing for the couple of years I knew him.

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  • Last Updated: 2023-08-17 16:47 UTC