Birthday treehouse Hazy IPA 18L - Beer Recipe - Brewer's Friend

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Birthday treehouse Hazy IPA 18L

12026 calories 1164.2 g 19 L
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 20.21 liters
Post Boil Size: 17 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Silas
Calories: 12026 calories (Per 19L)
Carbs: 1164.2 g (Per 19L)
Created: Wednesday February 12th 2025
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.75 kg Gladfield - American Ale Malt4.75 kg American Ale Malt $ 3.20 / kg
$ 15.20 		37.3 2.54 85.6%
0.50 kg New Zealand - Rolled Oats0.5 kg Rolled Oats $ 3.33 / kg
$ 1.67 		12.4 1.4 9%
0.30 kg Gladfield - Gladiator Malt0.3 kg Gladiator Malt $ 5.00 / kg
$ 1.50 		37.3 3.6 5.4%
5.55 kg / $ 18.37
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Green Bullet18 g Green Bullet Hops $ 0.22 / g
$ 3.96 		Pellet 13.1 Boil 60 min 30.32 9.5%
6 g Citra6 g Citra Hops $ 0.22 / g
$ 1.32 		Pellet 12 Boil 20 min 5.61 3.2%
6 g Simcoe6 g Simcoe Hops $ 0.22 / g
$ 1.32 		Pellet 12.6 Boil 20 min 5.89 3.2%
6 g Yakima Chief Hops - Amarillo Cryo6 g Amarillo Cryo Hops $ 0.22 / g
$ 1.32 		Pellet 12.4 Boil 20 min 5.79 3.2%
6 g Amarillo6 g Amarillo Hops $ 0.22 / g
$ 1.32 		Pellet 12.4 Boil 0 min 3.2%
6 g Citra6 g Citra Hops $ 0.22 / g
$ 1.32 		Pellet 12 Boil 0 min 3.2%
6 g Simcoe6 g Simcoe Hops $ 0.22 / g
$ 1.32 		Pellet 12.6 Boil 0 min 3.2%
45 g Citra45 g Citra Hops $ 0.22 / g
$ 9.90 		Pellet 23.6 Dry Hop 5 days 23.8%
45 g Yakima Chief Hops - Amarillo Cryo45 g Amarillo Cryo Hops $ 0.22 / g
$ 9.90 		Pellet 16 Dry Hop 5 days 23.8%
45 g Yakima Chief Hops - Citra LupuLN2 (Cryo)45 g Citra LupuLN2 (Cryo) Hops $ 0.22 / g
$ 9.90 		Lupulin Pellet 25 Dry Hop 5 days 23.8%
189 g / $ 41.58
 
Other Ingredients
Amount Name Cost Type Use Time
2.65 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.18 g Epsom Salt Water Agt Mash 1 hr.
4.24 g Gypsum Water Agt Mash 1 hr.
3.01 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - Lalbrew New England
Amount:
1 Each
Cost:
$ 10.00 / each
$ 10.00
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 105 B cells required
$ 10.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.7 L Strike 72 °C 65 °C 60 min
11.6 L -- -- --
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 20.3
Mash volume with grains (equipment estimates 22.9 L) 23.9
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 9.2 L) 6.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23 L) 20.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 17
Top off amount 1
Going into fermentor 18
Total: 26.7  
Equipment Profile Used: System Default
 
Notes

Recipe for 5 gallons (19L) , your efficiency may vary:

"Tree House IPA"

7.1% ABV 45 IBU

12 lb Mecca Grade Lamonta Pale Malt (85%)
1.5 lb Flaked Oats (10%)
0.75 lb Weyermann Carafoam (5%)

Mash:
Single Infusion mash at 152 F (65 C) for 60 min

Water (ppm): Ca: 128, Mg 9, Na 39, Cl 219, SO4 130, HCO3 0
Add to 8 gal (30 L) spring water: 5g Gypsum, 3g Epsom, 3g NaCl, 10g CaCl2
Adjust mash pH to 5.2-5.6 with lactic acid or slaked lime if needed.

60 min - Add 0.55 oz (16g) Magnum (13% AA)
20 min - Add 0.25 oz (7g) each Citra (14% AA), Simcoe (12.9% AA), and Amarillo (7.7% AA)
0 min - Add 0.25 oz (7g) each Citra (14% AA), Simcoe (12.9% AA), and Amarillo (7.7% AA)

Dry Hop with 1.75 oz (49g) each of Cryo Citra, Cryo Simcoe, and Cryo Amarillo (or 3.5 oz (98g) of each non-cryo hop) from days 7-12 at 60 F.

OG: 1.072

Yeast: Wyeast 1318 London Ale III

Ferment at 68 F (20 C) with no added pressure for the first 7 days or whenever primary fermentation is done, soft crash to 60 F (15 C), dump yeast after 24 hours, and add dry hops, allowing 5 days of contact time while spunding to 10-15 PSI (.67-1 bar). Cold crash to drop hop debris and package with closed pressure transfer.

FG: 1.018

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  • Last Updated: 2025-02-13 07:25 UTC
  • Snapshot Created: 2025-02-12 19:09 UTC
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