Toscana Hazzy 2024 - Beer Recipe - Brewer's Friend

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Toscana Hazzy 2024

226 calories 23.8 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 25.15 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 226 calories (Per 330ml)
Carbs: 23.8 g (Per 330ml)
Created: Friday February 9th 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.40 kg American - Pale Ale2.4 kg Pale Ale 37 3.5 37.2%
3 kg American - Pilsner3 kg Pilsner 37 1.8 46.5%
0.70 kg Flaked Oats0.7 kg Flaked Oats 33 2.2 10.9%
0.35 kg German - CaraFoam0.35 kg CaraFoam 37 1.8 5.4%
6.45 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Magnum16 g Magnum Hops Pellet 15 Boil 60 min 30.71 9%
7 g Citra7 g Citra Hops Pellet 11 Boil 20 min 5.97 4%
7 g Citra7 g Citra Hops Pellet 11 Boil 0 min 4%
49 g Citra49 g Citra Hops Pellet 11 Dry Hop 0 days 27.7%
98 g Amarillo98 g Amarillo Hops Pellet 8.6 Dry Hop 0 days 55.4%
177 g / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.35 L Strike 67 °C 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 65 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.4
Mash volume with grains 23.6
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 12.9 L) 13.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.9 L) 25.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 19
Going into fermentor 19
Total: 32.5  
Equipment Profile Used: System Default
 
Notes

Ferment at 68 F (20 C) with no added pressure for the first 7 days or whenever primary fermentation is done, soft crash to 60 F (15 C), dump yeast after 24 hours, and add dry hops, allowing 5 days of contact time while spunding to 10-15 PSI (.67-1 bar). Cold crash to drop hop debris and package with closed pressure transfer.

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  • Last Updated: 2024-02-09 17:54 UTC