Krush SH Hazy - Beer Recipe - Brewer's Friend

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Krush SH Hazy

221 calories 21.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 6.13 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Tim Hamersly
Hop Utilization: 80%
Calories: 221 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
Created: Thursday January 23rd 2025
1.067
1.015
6.8%
0.0
6.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.50 lb United Kingdom - Golden Promise11.5 lb Golden Promise 37 3 71.9%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 9.4%
1.50 lb Flaked Wheat1.5 lb Flaked Wheat 34 2 9.4%
1 lb Briess - White Wheat Malt1 lb White Wheat Malt 39.1 2.5 6.3%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3.1%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 oz Krush10 oz Krush Hops Pellet 13 Whirlpool at 160 °F 40 min 62.5%
6 oz Krush6 oz Krush Hops Pellet 13 Dry Hop at 60 °F 4 days 37.5%
16 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 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.
5.27 ml Lactic acid Water Agt Mash 1 hr.
1.60 g Salt Water Agt Mash 1 hr.
4 g CellarScience - FermFed Other Primary 0 min.
2 g CellarScience - Tropic Thunder Other Primary 0 min.
2 ml Acid to counteract dry hops Water Agt Primary 0 min.
1 ml ALDC Water Agt Secondary 0 min.
0.20 g Ascorbic Acid Water Agt Secondary 0 min.
 
Yeast
CellarScience - Nectar
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 119 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
30 qt Low mash temp for high adjunct ratio Infusion 148 °F 148 °F 60 min
2 qt Pour over sparge Sparge 180 °F 170 °F 10 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 8 32  
Mash volume with grains 9.28 37.1  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 1.63 g | 6.5 qt) 1.5 6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.38 g | 29.5 qt) 7.25 29  
Boil off losses -1.5 -6  
Post boil Volume (equipment estimates 5.88 g | 23.5 qt) 6.13 24.5  
Hops absorption losses (whirlpool, hop stand) -0.38 -1.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.76 g | 23 qt) 5.5 22  
Total: 9.5 38
Equipment Profile Used: System Default
 
Notes

Do not use Glucabuster. Will break down haze forming proteins. Add more rice hulls if mash flow is bad.

**For stable haze, make sure pH is correct during mash and boil. Mash: 5.1 - 5.3 and Boil: 4.2 - 4.6

Pitch at 75 F

First 5 days at 68F, then raise temp to 72 F for 2 days after Krausen has fallen.

Lower temperature to 65 F before dry hopping.

Add Ascorbic acid and ALDC enzyme and 2ml Lactic acid with dry hops to minimize hop creep and production of diacetyl. Dry hops will increase pH so acid will counteract this. Final pH should be 4.3 - 4.5.

Final pH 4.3 - 4.5
OG Brix: 15.80 (adjusted) , OG 1.067
FG Brix: 8.35 (corrected for refractometer w/ alcohol), OG 1.015

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  • Last Updated: 2025-02-10 06:24 UTC