Hazy New Zealand IPA v2 - Beer Recipe - Brewer's Friend

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Hazy New Zealand IPA v2

239 calories 24.6 g 12 oz
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Beer Stats
Method: All Grain
Style: English IPA
Boil Time: 60 min
Batch Size: 5.15 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Tim Hamersly
Rating:
5.00 (1 Review)

Calories: 239 calories (Per 12oz)
Carbs: 24.6 g (Per 12oz)
Created: Wednesday May 29th 2024
1.072
1.018
7.2%
20.4
7.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Briess - Pale Ale Malt 2-Row5 lb Pale Ale Malt 2-Row 36.8 3.5 32.8%
5 lb Briess - Pilsen Malt 2-Row5 lb Pilsen Malt 2-Row 37 1.2 32.8%
2 lb Briess - Brewers Oat Flakes / Flaked oats2 lb Brewers Oat Flakes / Flaked oats 32.2 2.5 13.1%
2 lb Briess - Brewers Red Wheat Flakes2 lb Brewers Red Wheat Flakes 32.2 2 13.1%
1 lb Briess - Wheat Malt, White1 lb Wheat Malt, White 39.1 2.5 6.6%
0.25 lb Briess - Caramel Malt - 90L0.25 lb Caramel Malt - 90L 34.5 90 1.6%
15.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Mash at 155 °F 60 min 2.43 8.5%
0.25 oz Saaz0.25 oz Saaz Hops Pellet 3.5 Boil 60 min 3.04 2.1%
1 oz NZ Nectaron1 oz NZ Nectaron Hops Pellet 11 Whirlpool at 175 °F 25 min 4.8 8.5%
1 oz Yakima Valley Hops - NZ Rakau1 oz NZ Rakau Hops Pellet 9.3 Whirlpool at 175 °F 25 min 4.06 8.5%
1 oz Yakima Valley Hops - NZ Waimea1 oz NZ Waimea Hops Pellet 13.9 Whirlpool at 175 °F 25 min 6.06 8.5%
1 oz NZ Nectaron1 oz NZ Nectaron Hops Pellet 11 Dry Hop (High Krausen) at 69 °F 3 days 8.5%
1 oz Yakima Valley Hops - NZ Waimea1 oz NZ Waimea Hops Pellet 13.9 Dry Hop (High Krausen) 3 days 8.5%
1 oz Yakima Valley Hops - NZ Rakau1 oz NZ Rakau Hops Pellet 9.3 Dry Hop (High Krausen) 3 days 8.5%
1.50 oz NZ Nectaron1.5 oz NZ Nectaron Hops Pellet 14.5 Dry Hop at 69 °F 4 days 12.8%
1.50 oz Yakima Valley Hops - NZ Rakau1.5 oz NZ Rakau Hops Pellet 9.3 Dry Hop at 69 °F 4 days 12.8%
1.50 oz Yakima Valley Hops - NZ Waimea1.5 oz NZ Waimea Hops Pellet 13.9 Dry Hop at 69 °F 4 days 12.8%
11.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 each Campden Tablets Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
8 g Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
50 g Phosphoric acid Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
11.41 g Lactic acid Water Agt Sparge 1 hr.
6 g CellarScience Tropic Thunder Water Agt Primary 0 min.
0.20 g Ascorbic Acid Water Agt Kegging 0 min.
0.50 each Campden Tablets Water Agt Kegging 0 min.
 
Yeast
CellarScience - Hazy
Amount:
12 Grams
Cost:
$ 0.00 / g
$ 0.00
Attenuation (custom):
77%
Flocculation:
Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 171 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10       Temp: 36 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
95 3 34 160 80 16
Use generic Reverse Osmosis water as a good starting point.
CL to SO4 ratio of about 2:1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 qt Single Mash Temp, ph 5.3 Strike 165 °F 155 °F 60 min
12 qt Sparge out Sparge 212 °F 170 °F 15 min
Starting Mash Thickness: 1.55 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.55 qt/lb 5.91 23.6  
Mash volume with grains 7.09 28.4  
Grain absorption losses -1.91 -7.6  
Hops absorption losses (mash) -0.04 -0.2  
Remaining sparge water volume (equipment estimates 3.06 g | 12.2 qt) 3.28 13.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.77 g | 27.1 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 5.26 g | 21.1 qt) 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.39 g | 21.6 qt) 5.15 20.6  
Total: 9.19 36.8
Equipment Profile Used: System Default
 
Notes

Add water salts and acid to reach water profile and target mash pH of 5.5
Saaz to add Thiols (fruity flavors)
Saaz for bittering hops at 60min Boil.
Equal parts Nectaron, Waimea and Rakau for Whirlpool, High Krausen Dry Hop and Late Fermentation Dry Hop to ensure balanced flavor profile.

Target Pre-Boil:
pH - 5.35
Gravity - 1.059
Volume - 28 quarts

Target post-Boil:
pH - 5.30
Gravity - 1.072
Volume - 23 quarts

After boil, cool wort to 70 deg before pitching yeast.

Ferment 7 days @ 68 F
Day 1 - 2: Set spunding valve at 0-2 psi
Day 3 - 6: Add High Krausen dry hops. Set spunding valve to 10 psi.
Day 7: Soft crash to 60 deg or less.
Day 8: Add double dry hops and ascorbic and metabisulphite to second fermenter. Purge with CO2. Rack wort to secondary fermenter.
Day 9 - 12: Dry hop @ 50-60 F at 10-15 psi
Day 13: Cold crash @ 35 F and closed transfer to serving keg.
Day 14 - 16: Diacetyl / hop burn rest. Pressurize and shake for 2 mins @ 30 psi. Set CO2 regulator @ 8-10psi.
Day 17: Enjoy

Recipe inspired by ApartmentBrewer's recipe video for NZ Hazy IPA.

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  • Last Updated: 2024-08-13 22:21 UTC