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Hazy IPA

224 calories 21 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Patrick Astorga
Hop Utilization: 96%
Calories: 224 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created: Thursday November 7th 2024
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1.068
1.014
7.0%
35.0
5.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pilsner6 lb Pilsner 37 1.8 42.1%
2.50 lb United Kingdom - Golden Promise2.5 lb Golden Promise 37 3 17.5%
1.75 lb Flaked Oats1.75 lb Flaked Oats 33 2.2 12.3%
1.50 lb Flaked Wheat1.5 lb Flaked Wheat 34 2 10.5%
1.25 lb American - White Wheat1.25 lb White Wheat 40 2.8 8.8%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 7%
0.25 lb Rice Hulls0.25 lb Rice Hulls 0 0 1.8%
14.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Citra0.3 oz Citra Hops Pellet 12.2 First Wort 60 min 13.32 2.4%
2 oz Citra2 oz Citra Hops Pellet 12.2 Hop Stand at 170 °F 25 min 10.44 16.3%
2 oz Mosaic2 oz Mosaic Hops Pellet 13.1 Hop Stand at 170 °F 25 min 11.21 16.3%
4 oz Citra4 oz Citra Hops Pellet 12.2 Dry Hop (High Krausen) 3 days 32.5%
4 oz Mosaic4 oz Mosaic Hops Pellet 13.1 Dry Hop (High Krausen) 3 days 32.5%
12.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.12 g Potassium Metabisulfite Water Agt Mash 0 min.
8.04 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
5.74 g Epsom Salt Water Agt Mash 1 hr.
0.64 g Gypsum Water Agt Mash 1 hr.
1.01 g Salt Water Agt Mash 1 hr.
3.27 ml Lactic acid Water Agt Mash 1 hr.
0.36 ml Lactic acid Water Agt Sparge 1 hr.
0.50 each Whirlfloc Water Agt Mash 0 min.
 
Yeast
White Labs - London Fog Ale Yeast WLP066
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.56 psi       Temp: 40 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Cobb County - Marietta Water Authority 3/25/24
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 16 186 93 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.34 gal Strike 166 °F 154 °F 60 min
3.44 gal Batch Sparge 180 °F 170 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 154 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.34 21.4  
Mash volume with grains 6.48 25.9  
Grain absorption losses -1.78 -7.1  
Remaining sparge water volume (equipment estimates 3.6 g | 14.4 qt) 3.69 14.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.91 g | 27.6 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 5.4 g | 21.6 qt) 5.75 23  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.6 g | 22.4 qt) 5.25 21  
Total: 9.03 36.1
Equipment Profile Used: System Default
"Hazy IPA" Specialty IPA: New England IPA beer recipe by Patrick Astorga. All Grain, ABV 6.97%, IBU 34.98, SRM 4.98, Fermentables: (Pilsner, Golden Promise, Flaked Oats, Flaked Wheat, White Wheat, Carapils (Dextrine Malt), Rice Hulls) Hops: (Citra, Mosaic) Other: (Potassium Metabisulfite, Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Salt, Lactic acid, Whirlfloc)
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  • Last Updated: 2024-12-05 16:30 UTC