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Hazy IPA

224 calories 21 g 12 L
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 55 liters (fermentor volume)
Pre Boil Size: 65.43 liters
Post Boil Size: 59.5 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Joshua Ballard
Calories: 224 calories (Per 12L)
Carbs: 21 g (Per 12L)
Created: Wednesday March 26th 2025
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Fermentables
Amount Fermentable Cost PPG °L Bill %
12 kg Barrett Burston - Ale Malt12 kg Ale Malt 36.8 2.8 66.7%
3 kg Rolled Oats3 kg Rolled Oats 33 2.2 16.7%
3 kg Blue Lake Milling - Rolled Wheat3 kg Rolled Wheat 34 2 16.7%
18 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Simcoe50 g Simcoe Hops Pellet 12.7 Boil at 100 °C 60 min 26.29 4.8%
50 g Simcoe50 g Simcoe Hops Pellet 12.7 Whirlpool at 80 °C 20 min 3.58 4.8%
50 g El Dorado50 g El Dorado Hops Pellet 15.7 Whirlpool at 80 °C 20 min 4.43 4.8%
300 g Simcoe300 g Simcoe Hops Pellet 12.7 Dry Hop (High Krausen) at 20 °C 5 days 28.6%
300 g El Dorado300 g El Dorado Hops Pellet 15.7 Dry Hop (High Krausen) at 20 °C 5 days 28.6%
300 g Citra300 g Citra Hops Pellet 11 Dry Hop at 20 °C 5 days 28.6%
1,050 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
11.60 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5.30 g Epsom Salt Water Agt Mash 1 hr.
25 ml Lactic acid Water Agt Mash 1 hr.
18.60 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
8.40 g Epsom Salt Water Agt Sparge 1 hr.
1 g Salt Water Agt Mash 1 hr.
1.70 g Salt Water Agt Sparge 1 hr.
10 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Lallemand - Lalbrew New England
Amount:
3 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 685 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.64 bar       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Ryde Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60.1 13 19 120.4 42.4 0.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
50 L Strike 72 °C 68 °C 90 min
Decoction 68 °C 76 °C 15 min
80 L Fly Sparge 72 °C 78 °C --
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 61.45 L. Suggest reducing initial water volume to 45.4 L and adding 16.05 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 77.58 L. Suggest reducing strike water volume to 33.52 L and adding 32.18 L sparge/top-off. 65.7
Strike water volume at mash thickness of 3.7 L/kg 65.7
Mash volume with grains 77.6
Grain absorption losses -18
Remaining sparge water volume (equipment estimates 14.7 L) 18.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 61.5 L) 65.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 55.5 L) 59.5
Hops absorption losses (whirlpool, hop stand) -0.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 59 L) 55
Total: 84.3  
Equipment Profile Used: System Default
 
Notes

I use wehatever sparge water I need from my HLT which carries 80L - so use what I need out of that


Ferment in a 58L kegmentor with floating hose - Adding dry hops at high krausan - say 3-4 days

5 days dry hop

Cold crash for 2 days - put a CO2 connect in with around 2psi connect to avoid negative pressure.

Transfer to a 50L keg with very low pressure

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  • Last Updated: 2025-03-26 05:31 UTC