Bru-1 Vic Secret Galaxy Hazy IPA - Beer Recipe - Brewer's Friend

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Bru-1 Vic Secret Galaxy Hazy IPA

247 calories 22.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Hazy
Boil Time: 70 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.33 gallons
Post Boil Size: 6.01 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Tim Hamersly
Hop Utilization: 80%
Calories: 247 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Saturday November 16th 2024
1.075
1.015
7.9%
36.8
6.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb United Kingdom - Golden Promise10.5 lb Golden Promise 37 3 56.6%
3.50 lb Great Western - California Select 2-Row Malt3.5 lb California Select 2-Row Malt 37 2 18.9%
8 oz United Kingdom - Oat Malt8 oz Oat Malt 28 2 2.7%
25 oz Flaked Oats25 oz Flaked Oats 33 2.2 8.4%
16 oz Rice Hulls16 oz Rice Hulls 0 0 5.4%
16 oz Weyermann - Carafoam16 oz Carafoam 34.5 2.2 5.4%
8 oz Flaked Wheat8 oz Flaked Wheat 34 2 2.7%
297 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade 0231 oz Cascade 023 Hops Pellet 6.8 Mash at 148 °F 60 min 3.38 6.7%
2 oz Barth-Haas - Bru-12 oz Bru-1 Hops Pellet 11.8 Whirlpool at 160 °F 20 min 6.43 13.3%
2 oz Yakima Valley Hops - AU Vic Secret2 oz AU Vic Secret Hops Pellet 17.4 Whirlpool at 160 °F 20 min 9.48 13.3%
2 oz Yakima Valley Hops - AU Galaxy2 oz AU Galaxy Hops Pellet 14 Whirlpool at 160 °F 20 min 7.63 13.3%
2 oz Barth-Haas - Bru-12 oz Bru-1 Hops Pellet 11.8 Dry Hop at 60 °F 4 days 13.3%
2 oz Vic Secret2 oz Vic Secret Hops Pellet 15.5 Dry Hop at 60 °F 4 days 13.3%
2 oz Galaxy2 oz Galaxy Hops Pellet 14.25 Dry Hop at 60 °F 4 days 13.3%
1 oz Yakima Chief Hops - Citra LupuLN2 (Cryo)1 oz Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Dry Hop at 60 °F 4 days 6.7%
1 oz Yakima Chief Hops - Citra LupuLN2 (Cryo)1 oz Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Whirlpool at 170 °F 20 min 9.87 6.7%
15 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Ascorbic Acid Water Agt Mash 1 hr.
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 each Campden Tablets Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
0.50 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1.60 g Salt Water Agt Mash 1 hr.
10 g CellarScience - FermFed Other Primary 0 min.
4 g CellarScience - Tropic Thunder Other Primary 0 min.
1 ml ALDC Water Agt Secondary 0 min.
0.20 g Ascorbic Acid Water Agt Secondary 0 min.
2 g CellarScience - FermStart Water Agt Other 0 min.
 
Yeast
CellarScience - Voss
Amount:
0.50 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
68 - 104 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 133 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-
82.3 6.1 19.6 150.1 58.9 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
34 qt Low mash temp for high adjunct ratio Infusion 148 °F 148 °F 60 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 9.28 37.1  
Mash volume with grains 10.73 42.9  
Grain absorption losses -2.32 -9.3  
Hops absorption losses (mash) -0.04 -0.2  
Remaining sparge water volume (equipment estimates 0.84 g | 3.4 qt) 0.66 2.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.51 g | 30.1 qt) 7.33 29.3  
Boil off losses -1.75 -7  
Post boil Volume (equipment estimates 5.76 g | 23.1 qt) 6.01 24  
Hops absorption losses (whirlpool, hop stand) -0.26 -1.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.75 g | 23 qt) 5.5 22  
Total: 9.94 39.8
Equipment Profile Used: System Default
 
Notes

Do not use Glucabuster during mash. Will ruin haze proteins.

Before pitch, rehydrate yeast in a sanitized glass with FermStart. Water should be about 80-90 deg.

Pitch at 95 F

Fermentation should take 3 days at 80 F.

Add Ascorbic acid and ALDC enzyme with dry hops to minimize hop creep and production of diacetyl.

Add dry hops just after peak fermentation to take advantage of biotransformation.

Avoid contact with Oxygen. All transfers must be closed.

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  • Last Updated: 2025-03-02 19:07 UTC