Hazy ipa - Beer Recipe - Brewer's Friend

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Hazy ipa

200 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 27.46 liters
Post Boil Size: 24.43 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 200 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Friday March 22nd 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Crisp Malting - Extra Pale Maris Otter3 kg Extra Pale Maris Otter 37.5 2 48%
500 g Crisp Malting - Pale Wheat Malt500 g Pale Wheat Malt 38.7 2 8%
500 g Flaked Oats500 g Flaked Oats 33 2.2 8%
500 g Flaked Wheat500 g Flaked Wheat 34 2 8%
250 g German - Carapils250 g Carapils 35 1.3 4%
1,000 g Bairds - Golden Promise1000 g Golden Promise 37 3 16%
500 g Crisp Malting - Vienna Malt500 g Vienna Malt 36.8 3.3 8%
6,250 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Barth-Haas - Citra28 g Citra Hops Pellet 12 Hop Stand at 80 °C 20 min 4.74 9.3%
28 g Amarillo28 g Amarillo Hops Pellet 10.4 Hop Stand at 80 °C 20 min 4.1 9.3%
28 g Yakima Valley Hops - El Dorado28 g El Dorado Hops Pellet 13 Hop Stand at 80 °C 20 min 5.13 9.3%
72 g Barth-Haas - Citra72 g Citra Hops Pellet 12 Dry Hop at 15 °C 5 days 24%
72 g Amarillo72 g Amarillo Hops Pellet 10.4 Dry Hop at 15 °C 5 days 24%
72 g El Dorado72 g El Dorado Hops Pellet 13 Dry Hop at 15 °C 5 days 24%
300 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Salt Water Agt Mash 1 hr.
8.14 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Hoppy verdant
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 50 230 14 251
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Strike 68 °C 67 °C 60 min
10 L Fly Sparge 77 °C 77 °C 30 min
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 19 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 21.9
Mash volume with grains 26
Grain absorption losses -6.3
Remaining sparge water volume (equipment estimates 13.4 L) 12.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.1 L) 27.5
Boil off losses -5.7
Post boil Volume (equipment estimates 22.4 L) 24.4
Hops absorption losses (whirlpool, hop stand) -0.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24 L) 22
Total: 34.6  
Equipment Profile Used: System Default
 
Notes

raw no boil,

chill to 19C, pith the yeast, ferment at 18c, day 4-5 rise tem to 22c for diacetyl rest leave for 1-2 days, then chill to 15c and dry hop , day after start to cold crash to 2-3c. then transfer to keg, dont leave the hops longer then 2-3 days after dry hop.

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  • Last Updated: 2024-06-20 17:37 UTC