Leftover hazy - Beer Recipe - Brewer's Friend

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Leftover hazy

131 calories 13.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Mixed-Style Beer
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Karl
Calories: 131 calories (Per 12oz)
Carbs: 13.6 g (Per 12oz)
Created: Thursday August 3rd 2023
1.040
1.010
3.9%
0.0
3.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.20 kg Belgian - Pilsner1.2 kg Pilsner 37 1.6 25.3%
2.50 kg Extra Pale Malt2.5 kg Extra Pale Malt 33 1.8 52.6%
300 g Flaked Wheat300 g Flaked Wheat 34 2 6.3%
300 g German - Carapils300 g Carapils 35 1.3 6.3%
300 g Flaked Oats300 g Flaked Oats 33 2.2 6.3%
150 g Oat hulls150 g Oat hulls 0 0 3.2%
4,750 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
12 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - Lalbrew New England
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Colney Hatch N19
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
Strike water volume at mash thickness of 3.7 L/kg 17.3
Mash volume with grains 20.5
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 17 L) 13.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.7 L) 25
Boil off losses -5.7
Post boil Volume 23
Going into fermentor 23
Total: 30.7  
Equipment Profile Used: System Default
"Leftover hazy" Mixed-Style Beer recipe by Karl. All Grain, ABV 3.94%, IBU 0, SRM 3.12, Fermentables: (Pilsner, Extra Pale Malt, Flaked Wheat, Carapils, Flaked Oats, Oat hulls) Other: (Calcium Chloride (dihydrate), Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2023-08-03 18:12 UTC