Hecatoncheires Hazy IPA - Beer Recipe - Brewer's Friend

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Hecatoncheires Hazy IPA

225 calories 22.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 90 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 5.19 gallons
Post Boil Size: 4.72 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Badbadmojo
No Chill: 30 minute extended hop boil time
Calories: 225 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Tuesday August 8th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Canada Malting - CMC 2-ROW MALT9 lb CMC 2-ROW MALT $ 1.00 / lb
$ 9.00 		36 1.75 73.8%
2.20 lb Rolled Oats2.2 lb Rolled Oats 33 2.2 18%
1 lb Canada Malting - WHITE WHEAT MALT1 lb WHITE WHEAT MALT $ 2.00 / lb
$ 2.00 		38.1 3.5 8.2%
12.20 lbs / $ 11.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Valley Hops - Azacca0.5 oz Azacca Hops Pellet 13.8 Mash at 152 °F 60 min 5.24 3.4%
2 oz Yakima Valley Hops - Citra2 oz Citra Hops Pellet 13.1 Whirlpool at 170 °F 20 min 12.65 13.8%
2 oz Yakima Valley Hops - Azacca2 oz Azacca Hops Pellet 13.8 Whirlpool at 170 °F 20 min 13.32 13.8%
2 oz Yakima Valley Hops - Mosaic2 oz Mosaic Hops Pellet 11.5 Whirlpool at 170 °F 20 min 11.1 13.8%
4 oz Yakima Valley Hops - Azacca4 oz Azacca Hops Pellet 13.8 Dry Hop at 36 °F 3 days 27.6%
2 oz Yakima Valley Hops - LUPOMAX Citra2 oz LUPOMAX Citra Hops Lupulin Pellet 18.5 Dry Hop at 36 °F 3 days 13.8%
2 oz Yakima Valley Hops - LUPOMAX Mosaic2 oz LUPOMAX Mosaic Hops Lupulin Pellet 17.5 Dry Hop at 36 °F 3 days 13.8%
14.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1.50 tsp Lactic acid Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
 
Yeast
Escarpment Labs - Foggy London Ale
Amount:
1 Each
Cost:
Attenuation (avg):
74.5%
Flocculation:
Medium
Optimum Temp:
64.4 - 73.4 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 353 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.23 psi       Temp: 36 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Saltair 2018
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
119 3 33 195 75 58
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.25 gal Strike 163 °F 152 °F --
Infusion 152 °F 152 °F 60 min
Mash out Temperature 152 °F 168 °F 15 min
1.5 gal sparge to 5.2gal preboil Batch Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.68 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.68 qt/lb 5.12 20.5  
Mash volume with grains 6.08 24.3  
Grain absorption losses -1.53 -6.1  
Hops absorption losses (mash) -0.02 -0.1  
Remaining sparge water volume (equipment estimates 3.64 g | 14.6 qt) 1.86 7.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.97 g | 27.9 qt) 5.19 20.8  
Boil off losses -2.25 -9  
Post boil Volume 4.72 18.9  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
Going into fermentor 4.5 18  
Total: 6.98 27.9
Equipment Profile Used: System Default
 
Notes

Mill the grains, mix in the rice hulls and mash hops, and mash at 152°F (67°C) for 60 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 7 gallons (26.5 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, and Whirlfloc according to the schedule. After the boil, stir or recirculate, cooling if possible to 180°F (82°C), and add the whirlpool hops and recirc/WP for 20 min. Chill to about 67°F , oxygenate the wort, and pitch a healthy yeast starter.

Ferment at 69°F for a few days, then raise the temperature to 72°F for a few more days or until fermentation is complete and the gravity has stabilized. Soft crash over 2 days to 56°F (13°C), drop the trub (or rack to secondary), then continue crashing to 34°F (1°C) and drop trub again. Add dry hops. For 3 days, rouse the hops or burp with CO2 once per day to get the hops back into suspension. On the third day, drop trub again.

BREWER’S NOTES

Mash Hopping: Adding hops to the mash helps beer stability via the alpha and beta acids’ ability to break down metallic compounds that could promote the oxidation of beer (iron, copper, and manganese).

Bitterness: Don’t worry about it. The IBUs are here to help you dial in quantities, but given the beer’s body and emphasis on whirlpool hops, this beer will not taste like 90-plus IBUs.

Whirlpool: We do our whirlpool hops in two stages just to help the flow of our brew day. However, optionally, you can add all the whirlpool hops at 180°F (82°C), and this will also help to keep the bitterness down.

Cold Dry-Hopping: Because we dry hop at 34°F (1°C), it’s important to rouse the hops once or twice a day, getting them up into the beer where they can extract. The colder temperatures increase the speed at which they will drop to the bottom of your vessel.

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  • Last Updated: 2023-08-26 12:01 UTC