House hazy - Beer Recipe - Brewer's Friend

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House hazy

241 calories 22.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 120 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5.35 gallons
Post Boil Size: 4.6 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 241 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Sunday January 21st 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Briess - Brewers Malt 2-Row7 lb Brewers Malt 2-Row 37 1.8 57.9%
2.50 lb Rahr - White Wheat2.5 lb White Wheat 39.1 3.2 20.7%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 12.4%
1.10 lb Briess - DME Pilsen Light1.1 lb DME Pilsen Light 43 2 9.1%
12.10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Mosaic1.5 oz Mosaic Hops Pellet 11.2 Whirlpool at 175 °F 20 min 9.44 15%
1.50 oz Motueka1.5 oz Motueka Hops Pellet 6.5 Whirlpool at 175 °F 20 min 5.48 15%
1.50 oz Yakima Valley Hops - BRU-11.5 oz BRU-1 Hops Pellet 14.8 Whirlpool at 175 °F 20 min 12.47 15%
1.50 oz El Dorado1.5 oz El Dorado Hops Pellet 13.5 Whirlpool at 175 °F 20 min 12.13 15%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop at 68 °F 7 days 10%
1 oz Motueka1 oz Motueka Hops Pellet 6.5 Dry Hop at 68 °F 7 days 10%
1 oz Yakima Valley Hops - BRU-11 oz BRU-1 Hops Pellet 14.8 Dry Hop at 68 °F 7 days 10%
1 oz El Dorado1 oz El Dorado Hops Pellet 13.5 Dry Hop at 68 °F 7 days 10%
10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
64 - 73 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
119 0 65 227 113 36
To 6 gallons Boston water, add:
1g baking soda
3.5g gypsum
6g calcium chloride
2.5g Salt
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Infusion 164 °F 154 °F 60 min
1.5 gal Sparge 168 °F 168 °F --
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.81 19.3  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 3.95 g | 15.8 qt) 2.08 8.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.23 g | 28.9 qt) 5.35 21.4  
Boil off losses -3 -12  
Post boil Volume (equipment estimates 4.23 g | 16.9 qt) 4.6 18.4  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 4.38 g | 17.5 qt) 4 16  
Total: 6.89 27.6
Equipment Profile Used: System Default
 
Notes

Add first dry hop charge at the same time as the yeast.

Add 2nd dry hop 48 hours after pitching yeast. K-97 is a monster and has gotten within 2 points of FG both times I've brewed this

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  • Last Updated: 2024-06-06 17:19 UTC