Triple Collab Hazy (Combined) - Beer Recipe - Brewer's Friend

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Triple Collab Hazy (Combined)

212 calories 21.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 10 min
Batch Size: 16.5 gallons (fermentor volume)
Pre Boil Size: 18.34 gallons
Post Boil Size: 18.18 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Brandon Pflipsen
Calories: 212 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created: Friday September 8th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
27 lb United Kingdom - Golden Promise27 lb Golden Promise 37 3 64.3%
7.50 lb Canada Malting - WHITE WHEAT MALT7.5 lb WHITE WHEAT MALT 38.1 3.5 17.9%
7.50 lb Briess - Brewers Oat Flakes / Flaked oats7.5 lb Brewers Oat Flakes / Flaked oats 32.2 2.5 17.9%
42 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9 oz Yakima Valley Hops - Sabro9 oz Sabro Hops Pellet 14.3 Whirlpool at 170 °F 15 min 16.94 30%
9 oz Yakima Valley Hops - NZ Motueka9 oz NZ Motueka Hops Pellet 4.7 Whirlpool at 170 °F 15 min 5.57 30%
3 oz Yakima Valley Hops - Sabro3 oz Sabro Hops Pellet 14.3 Dry Hop 6 days 10%
3 oz Yakima Valley Hops - NZ Motueka3 oz NZ Motueka Hops Pellet 4.7 Dry Hop 6 days 10%
3 oz Yakima Valley Hops - Sabro3 oz Sabro Hops Pellet 14.3 Dry Hop 2 days 10%
3 oz Yakima Valley Hops - NZ Motueka3 oz NZ Motueka Hops Pellet 4.7 Dry Hop 2 days 10%
30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6.90 g Gypsum Water Agt Mash 1 hr.
13.77 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.68 g Epsom Salt Water Agt Mash 1 hr.
0.84 g Canning Salt Water Agt Mash 1 hr.
1.68 g Baking Soda Water Agt Mash 1 hr.
5.04 ml Lactic acid Water Agt Mash 1 hr.
3.18 g Gypsum Water Agt Sparge 15 min.
6.36 g Calcium Chloride (anhydrous) Water Agt Sparge 15 min.
0.78 g Epsom Salt Water Agt Sparge 15 min.
0.39 g Canning Salt Water Agt Sparge 15 min.
3 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
3 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 734 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 7.69 psi       Temp: 36 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
NE IPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
105 0 12 150 75 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.8 gal Mash Strike 161 °F 150 °F 60 min
7.8 gal Sparge Sparge 185 °F 170 °F 15 min
Starting Mash Thickness: 1.6 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 17.43 gal (69.7 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 5.43 gal (21.7 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 20.16 gal (80.64 qt). Suggest reducing strike water volume to 8.64 gal (34.56 qt) and adding 8.16 gal (32.64 qt) sparge/top-off. 16.8 67.2  
Strike water volume at mash thickness of 1.6 qt/lb 16.8 67.2  
Mash volume with grains 20.16 80.6  
Grain absorption losses -5.25 -21  
Remaining sparge water volume (equipment estimates 6.13 g | 24.5 qt) 7.04 28.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 17.43 g | 69.7 qt) 18.34 73.4  
Boil off losses -0.25 -1  
Post boil Volume (equipment estimates 17.18 g | 68.7 qt) 18.18 72.7  
Hops absorption losses (whirlpool, hop stand) -0.68 -2.7  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 17.51 g | 70 qt) 16.5 66  
Total: 23.84 95.4
Equipment Profile Used: System Default
"Triple Collab Hazy (Combined)" Specialty IPA: New England IPA beer recipe by Brandon Pflipsen. All Grain, ABV 6.3%, IBU 22.51, SRM 6.02, Fermentables: (Golden Promise, WHITE WHEAT MALT, Brewers Oat Flakes / Flaked oats) Hops: (Sabro, NZ Motueka) Other: (Gypsum, Calcium Chloride (anhydrous), Epsom Salt, Canning Salt, Baking Soda, Lactic acid, Yeast Nutrient)
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  • Last Updated: 2023-09-08 15:11 UTC