Pink Boots Hazy - Beer Recipe - Brewer's Friend

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Pink Boots Hazy

265 calories 30.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 39 gallons (fermentor volume)
Pre Boil Size: 42 gallons
Pre Boil Gravity: 17.8 °P (recipe based estimate)
Post Boil Gravity: 19.1 °P (recipe based estimate)
Efficiency: 83.5% (brew house)
Source: Angie C.
Calories: 265 calories (Per 12oz)
Carbs: 30.1 g (Per 12oz)
Created: Wednesday February 21st 2024
19.1 °P
6.0 °P
7.3%
42.6
5.6
5.6
79.37
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
50 lb Rahr - Standard 2-Row50 lb Standard 2-Row $ 0.72 / lb
$ 36.00 		36.8 1.8 53.5%
11 lb Weyermann - Carafoam11 lb Carafoam $ 1.01 / lb
$ 11.11 		34.5 2.2 11.8%
10 lb Rahr - White Wheat10 lb White Wheat $ 0.74 / lb
$ 7.40 		39.1 3.2 10.7%
10 lb Grain Millers - Rolled Oats10 lb Rolled Oats $ 0.81 / lb
$ 8.10 		33 2.2 10.7%
3.50 lb Gambrinus - Honey Malt3.5 lb Honey Malt $ 0.87 / lb
$ 3.05 		37 25 3.7%
7 lb Rahr - Premium Pilsner7 lb Premium Pilsner $ 0.74 / lb
$ 5.15 		36.8 1.75 7.5%
2 lb Rice Hulls2 lb Rice Hulls 0 0 2.1%
93.50 lbs / $ 70.81
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Yakima Chief Hops - Azacca Cryo3 oz Azacca Cryo Hops Pellet 20 Boil 15 min 11.76 10.5%
8 oz Yakima Chief Hops - Simcoe8 oz Simcoe Hops $ 1.07 / oz
$ 8.56 		Pellet 12.7 Boil 30 min 30.84 28.1%
10 oz Pink Boots10 oz Pink Boots Hops Pellet 12.5 Whirlpool at 170 °F 0 min 35.1%
7.50 oz Pink Boots7.5 oz Pink Boots Hops Pellet 12.5 Dry Hop at 66 °F Day 4 26.3%
28.50 oz / $ 8.56
 
Other Ingredients
Amount Name Cost Type Use Time
11 g Epsom Salt (MgSO4) Water Agt Mash --
28 g Calcium Chloride (anhydrous) Water Agt Mash --
14 g gypsum (calcium sulfate) Water Agt Mash --
22 g Table Salt Water Agt Mash --
5 g Epsom Salt Water Agt Boil --
12 g Calcium Chloride (anhydrous) Water Agt Boil --
6 g gypsum (calcium sulfate) Water Agt Boil --
10 g Table Salt Water Agt Mash --
1 oz lactic Water Agt Mash --
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
210 Grams
Cost:
$ 0.00 / g
$ 0.00
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 988 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
ATLKY
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
36 gal Strike 167 °F 154 °F --
15 gal Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 41.29 gal (165.15 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 29.29 gal (117.15 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.94 gal (71.78 qt). Suggest reducing strike water volume to 8.52 gal (34.08 qt) and adding 5.94 gal (23.78 qt) sparge/top-off. 14.46 57.9  
Strike water volume at mash thickness of 1.33 qt/lb 14.46 57.9  
Mash volume with grains 17.94 71.8  
Grain absorption losses -5.44 -21.8  
Remaining sparge water volume (equipment estimates 28.36 g | 113.4 qt) 29.07 116.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 4.15 16.6  
Pre boil volume (equipment estimates 41.29 g | 165.2 qt) 42 168  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.41 -1.7  
Post boil Volume 39.38 157.5  
Hops absorption losses (whirlpool, hop stand) -0.38 -1.5  
Going into fermentor 39 156  
Total: 43.54 174.1
Equipment Profile Used: System Default
"Pink Boots Hazy" Specialty IPA: New England IPA beer recipe by Angie C.. All Grain, ABV 7.25%, IBU 42.59, SRM 5.6, Fermentables: (Standard 2-Row, Carafoam, White Wheat, Rolled Oats, Honey Malt, Premium Pilsner, Rice Hulls) Hops: (Azacca Cryo, Simcoe, Pink Boots) Other: (Epsom Salt (MgSO4), Calcium Chloride (anhydrous), gypsum (calcium sulfate), Table Salt, Epsom Salt, lactic)
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  • Last Updated: 2024-04-15 16:40 UTC