Hazy, Juicy and Chewy - Beer Recipe - Brewer's Friend

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Hazy, Juicy and Chewy

226 calories 18.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 4.8 gallons (fermentor volume)
Pre Boil Size: 5.73 gallons
Post Boil Size: 5.23 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Mean Brews
No Chill: 40 minute extended hop boil time
Calories: 226 calories (Per 12oz)
Carbs: 18.8 g (Per 12oz)
Created: Sunday December 3rd 2023
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1.069
1.011
7.6%
66.8
6.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb US - Pale 2-Row9 lb Pale 2-Row 37 1.8 63.2%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7%
1 lb American - White Wheat1 lb White Wheat 40 2.8 7%
4 oz Honey Malt4 oz Honey Malt 37 25 1.8%
1 lb United Kingdom - Golden Naked Oats1 lb Golden Naked Oats 33 10 7%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 7%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 42 0.5 7%
14.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Amarillo2.5 oz Amarillo Hops Pellet 8.6 Whirlpool at 180 °F 30 min 13.42 12.8%
2.50 oz Citra2.5 oz Citra Hops Pellet 11 Whirlpool at 180 °F 30 min 17.16 12.8%
2.50 oz Mosaic2.5 oz Mosaic Hops Pellet 12.5 Whirlpool at 180 °F 30 min 19.51 12.8%
1.50 oz Amarillo1.5 oz Amarillo Hops Pellet 8.6 Dry Hop (High Krausen) at 67 °F Day 1 2.01 7.7%
1.50 oz Citra1.5 oz Citra Hops Pellet 11 Dry Hop (High Krausen) at 67 °F Day 1 2.57 7.7%
1.50 oz Mosaic1.5 oz Mosaic Hops Pellet 12.5 Dry Hop (High Krausen) at 67 °F Day 1 2.93 7.7%
2.50 oz Citra2.5 oz Citra Hops Pellet 11 Dry Hop at 67 °F Day 7 4.29 12.8%
2.50 oz Mosaic2.5 oz Mosaic Hops Pellet 12.5 Dry Hop at 67 °F Day 7 4.88 12.8%
2.50 oz Amarillo2.5 oz Amarillo Hops Pellet 8.6 Dry Hop at 67 °F Day 7 12.8%
19.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.99 g Gypsum Water Agt Mash 1 hr.
4.18 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1.20 g Sea salt Water Agt Mash 1 hr.
6 g Citric acid Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
13.15 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
13.15 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.97 psi       Temp: 35.5 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
American Ale Target
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
84 5 24 150 75 80
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal 4 gallons at 164 Strike 68 °F 153 °F 60 min
2.87 gal 2.87 gallons at 180 Batch Sparge 153 °F 170 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.41 g | 33.6 qt) 7.56 30.2  
Mash volume with grains (equipment estimates 9.47 g | 37.9 qt) 8.62 34.5  
Grain absorption losses -1.66 -6.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 5.73 22.9  
Boil off losses -1.5 -6  
Post boil Volume (equipment estimates 5.08 g | 20.3 qt) 5.23 20.9  
Hops absorption losses (whirlpool, hop stand) -0.28 -1.1  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 4.95 g | 19.8 qt) 4.8 19.2  
Total: 7.56 30.2
Equipment Profile Used: System Default
 
Notes

after 1/2 day fermentation - High Krausen dry hop in keg: FOR 2 DAYS
• purge the dry hops with CO2 before dropping them into the fermentor. CO2 into head space when opening to add and when opening to remove hops from SS tube filters

  • take off blowoff line and agitate aggressively twice a day

    after 7 days, mild cold crash at 50 to 58 F (10 hours in cold box), and closed transfer using floating dip tube into new purged keg with second dry hop: FOR 2 DAYS
    • purge the dry hops with CO2 before dropping them into the fermentor. twice a day: agitate aggressively and bubble CO2 at 30 psi for 10 second bursts from the bottom through Bev "out" line (release gas and repeat six times)
  • hard cold crash and transfer to final serving keg

  • Put on 10 psi at 36F for one week


    Match heavy dry hopping rates with whirlpool hopping at a rate of 1 ounce per gallon at 180°F (82°C) for better bittering balance and increased hop-derived flavor complexity.
Last Updated and Sharing
 
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  • Last Updated: 2023-12-17 18:54 UTC
  • Snapshot Created: 2023-12-03 16:15 UTC