420 Brew: Non Intoxi Haze - Beer Recipe - Brewer's Friend

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420 Brew: Non Intoxi Haze

95 calories 20.3 g 330 ml
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 14 liters (fermentor volume)
Pre Boil Size: 15 liters
Pre Boil Gravity: 1.027 (recipe based estimate)
Post Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 95 calories (Per 330ml)
Carbs: 20.3 g (Per 330ml)
Created: Wednesday April 24th 2024
1.029
1.023
0.9%
28.1
5.3
4.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.70 kg Simpsons - Finest Pale Ale Golden Promise0.7 kg Finest Pale Ale Golden Promise 37 2.4 35.7%
0.59 kg American - Carapils (Dextrine Malt)0.59 kg Carapils (Dextrine Malt) 33 1.8 30.1%
0.12 kg Flaked Oats0.12 kg Flaked Oats 33 2.2 6.1%
0.12 kg American - Wheat0.12 kg Wheat 38 1.8 6.1%
0.01 kg American - Black Malt0.01 kg Black Malt 28 500 0.5%
0.25 kg Munich Malt0.25 kg Munich Malt 36.8 7.87 12.8%
0.12 kg Viking - Caramel Pale0.12 kg Caramel Pale 35 3.6 6.1%
0.05 kg Lactose (Milk Sugar)0.05 kg Lactose (Milk Sugar) 41 1 2.6%
1.96 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 g Azacca2 g Azacca Hops Pellet 13.5 First Wort 40 min 6.59 1.4%
1 g Barth-Haas - Citra1 g Citra Hops Pellet 12 First Wort 40 min 2.93 0.7%
1 g Barth-Haas - Sabro1 g Sabro Hops Pellet 14 First Wort 40 min 3.42 0.7%
2 g Yakima Valley Hops - BRU-12 g BRU-1 Hops Pellet 14.4 First Wort 40 min 7.03 1.4%
10 g Azacca10 g Azacca Hops Pellet 15 Hop Stand at 76 °C 20 min 3.21 7%
5 g Barth-Haas - Citra5 g Citra Hops Pellet 12 Hop Stand at 76 °C 20 min 1.29 3.5%
5 g Barth-Haas - Sabro5 g Sabro Hops Pellet 14 Hop Stand at 76 °C 20 min 1.5 3.5%
7 g Yakima Valley Hops - BRU-17 g BRU-1 Hops Pellet 14.4 Hop Stand at 76 °C 20 min 2.16 4.9%
40 g Azacca40 g Azacca Hops Pellet 15 Dry Hop 2 days 28%
15 g Barth-Haas - Citra15 g Citra Hops Pellet 12 Dry Hop 2 days 10.5%
25 g Barth-Haas - Sabro25 g Sabro Hops Pellet 14 Dry Hop 2 days 17.5%
30 g Yakima Valley Hops - BRU-130 g BRU-1 Hops Pellet 14.4 Dry Hop 2 days 21%
143 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.50 g Gypsum Water Agt Mash 0 min.
2.50 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
5 ml Lactic acid Water Agt Mash 0 min.
1 g sea salt Water Agt Mash 0 min.
42 ml Glycerol Water Agt Primary 0 min.
 
Yeast
Lallemand - Windsor
Amount:
1 Each
Cost:
Attenuation (custom):
23%
Flocculation:
Low
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 36 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Neipa
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 30 180 90 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 22.6 L) 17.8
Mash volume with grains (equipment estimates 23.9 L) 19
Grain absorption losses -1.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0
Pre boil volume (equipment estimates 19.9 L) 15
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 14.1
Hops absorption losses (whirlpool, hop stand) -0.1
Volume into fermentor 14
Total: 17.8  
Equipment Profile Used: System Default
 
Notes

Add glycerol during yeast pitch 3ML per liter (42ML in this recipe)

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  • Last Updated: 2024-05-12 18:59 UTC