Haze Navigator 2 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Haze Navigator 2

67 calories 6.7 g 100 ml
brewer logo
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 22.5 liters (ending kettle volume)
Pre Boil Size: 23.5 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 78% (ending kettle)
Source: Asgeir
Calories: 67 calories (Per 100ml)
Carbs: 6.7 g (Per 100ml)
Created: Monday January 1st 2024
Similar Recipes

Hazy IPA DDH

by guilleweb

OG: 1.067 FG: 1.013 ABV: 7.1% IBU: 37

Juicy IPA 2020

by DewsBrews

OG: 1.072 FG: 1.014 ABV: 7.6% IBU: 46

Panhead Rat Rod All Grain

by Wolf Pack Brewing

OG: 1.067 FG: 1.014 ABV: 7.0% IBU: 47

1.072
1.017
7.7%
40.3
6.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,000 g Flaked Oats1000 g Flaked Oats 33 2.2 14.5%
700 g Flaked Wheat700 g Flaked Wheat 34 2 10.1%
200 g Gambrinus - Honey Malt200 g Honey Malt 37 25 2.9%
3,000 g Bonsak - NO - Bonsak - Hopshiner malt3000 g NO - Bonsak - Hopshiner malt 38 2 43.5%
2,000 g Bonsak - NO - Bonsak - Frutopia malt2000 g NO - Bonsak - Frutopia malt 36 3 29%
6,900 g / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Simcoe50 g Simcoe Hops Pellet 12.7 Hop Stand at 82 °C 20 min 8.47 9.1%
100 g Citra100 g Citra Hops Pellet 11 Hop Stand at 82 °C 20 min 14.67 18.2%
100 g Yakima Valley Hops - BRU-1100 g BRU-1 Hops Pellet 12.9 Hop Stand at 82 °C 20 min 17.2 18.2%
100 g Yakima Valley Hops - LUPOMAX Citra100 g LUPOMAX Citra Hops Pellet 18.5 Dry Hop at 16 °C 3 days 18.2%
100 g Yakima Valley Hops - LUPOMAX Mosaic100 g LUPOMAX Mosaic Hops Pellet 17.5 Dry Hop at 16 °C 3 days 18.2%
50 g Callista Lupulinator50 g Callista Lupulinator Hops Pellet 16.2 Dry Hop at 16 °C 2 days 9.1%
50 g Nelson Sauvin50 g Nelson Sauvin Hops Pellet 12.5 Dry Hop 2 days 9.1%
550 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Ascorbic Acid Water Agt Mash 90 min.
7 g Calcium Chloride (dihydrate) Water Agt Mash 90 min.
2 g Epsom Salt Water Agt Mash 90 min.
2 g Gypsum Water Agt Mash 90 min.
4 ml Lactic acid Water Agt Mash 90 min.
2 g Salt Water Agt Mash 90 min.
5 ml Lactic acid Water Agt Boil 30 min.
1 g Ascorbic Acid Water Agt Bottling 0 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
2 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 296 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.61 g/l
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90.1 6.6 26.2 153 63.2 0
NEIPAs do best with around 100-120ppm calcium and 200ppm chloride, about 35ppm sodium, and around 70ppm sulfate. The most impactful minerals in a NEIPA are chloride and sulfates.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Infusion -- 66 °C 90 min
8 L Sparge -- 20 °C 15 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 24.2
Mash volume with grains 28.7
Grain absorption losses -6.9
Remaining sparge water volume 7.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.4 L) 23.5
Boil off losses -2.9
Post boil volume (equipment estimates 20.7 L) 22.5
Hops absorption losses (whirlpool, hop stand) -1.3
Estimated amount in fermentor 21.3
Total: 31.3  
Equipment Profile Used: System Default
 
Notes

For å forhindre oksidering: Bruk 2 g askorbinsyre i mesk og 1 g ved tapping eller tørrhumling. Tilsettes sammen med tørrhumle. 0,5 g per 10 liter. Ikke nødvendig å røre ut i vann.

Gjæringstemperatur - husk å tape temperatursensoren til karet.
3 dager 19c.
4 dager 21c.
3 dager 23c .
1 dag 15c.
Tapp ut gjæren hvis konisk gjæringskar.
Tørrhumle ved 16c i 2-3 dager.
Cold crash i 2-3 dager.
Deretter lukket overføring til fat.

Last Updated and Sharing
 
90
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-01-16 19:23 UTC