Hazy Bru-1 and Nelson - Beer Recipe - Brewer's Friend

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Hazy Bru-1 and Nelson

246 calories 24.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 9 gallons (fermentor volume)
Pre Boil Size: 11.02 gallons
Post Boil Size: 9.57 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 68% (brew house)
Hop Utilization: 85%
Calories: 246 calories (Per 12oz)
Carbs: 24.9 g (Per 12oz)
Created: Sunday November 10th 2024
1.074
1.018
7.4%
100.7
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb Root Shoot Malting - Genie Pale 2-Row20 lb Genie Pale 2-Row 36 2 71.4%
4.50 lb Flaked Barley4.5 lb Flaked Barley 32 2.2 16.1%
3.50 lb Flaked Oats3.5 lb Flaked Oats 33 2.2 12.5%
28 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 17.6 Boil at 203 °F 30 min 21.36 4%
1 oz Magnum1 oz Magnum Hops Pellet 17.6 Boil at 203 °F 10 min 10.07 4%
8 oz Yakima Valley Hops - BRU-18 oz BRU-1 Hops Pellet 14.8 Whirlpool 20 min 49.27 32%
4 oz Yakima Valley Hops - NZ Nelson Sauvin4 oz NZ Nelson Sauvin Hops Pellet 12 Whirlpool 20 min 19.97 16%
8 oz Yakima Valley Hops - BRU-18 oz BRU-1 Hops Pellet 14.8 Dry Hop (High Krausen) 20 days 32%
3 oz Yakima Valley Hops - NZ Nelson Sauvin3 oz NZ Nelson Sauvin Hops Pellet 12 Dry Hop (High Krausen) 20 days 12%
25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
19.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
1.50 g Salt Water Agt Mash 1 hr.
4.50 g Baking Soda Water Agt Mash 1 hr.
11.22 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
CellarScience - Hazy
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 214 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
119 3 33 195 75 58
Followed some guidance here for the water profile:
https://hazyandhoppy.com/water-treatment-for-new-england-ipas/
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.4 gal Strike 163 °F 152 °F 60 min
6.29 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.2 qt/lb
Starting Grain Temp: 58 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 8.4 33.6  
Mash volume with grains 10.64 42.6  
Grain absorption losses -3.5 -14  
Remaining sparge water volume 6.37 25.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 11.02 44.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 9.45 g | 37.8 qt) 9.57 38.3  
Hops absorption losses (whirlpool, hop stand) -0.45 -1.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 9.12 g | 36.5 qt) 9 36  
Total: 14.77 59.1
Equipment Profile Used: System Default
"Hazy Bru-1 and Nelson" American IPA beer recipe by denney. All Grain, ABV 7.41%, IBU 100.67, SRM 5.33, Fermentables: (Genie Pale 2-Row, Flaked Barley, Flaked Oats) Hops: (Magnum, BRU-1, NZ Nelson Sauvin) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Baking Soda, Lactic acid)
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  • Last Updated: 2024-11-25 04:39 UTC