new wave east coast hazy IIPA - Beer Recipe - Brewer's Friend

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new wave east coast hazy IIPA

224 calories 25.4 g 12 oz
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 65% (ending kettle)
Source: Will Rezner
Rating:
4.00 (1 Review)

Calories: 224 calories (Per 12oz)
Carbs: 25.4 g (Per 12oz)
Created: Saturday February 20th 2016
1.067
1.020
6.1%
27.9
9.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 52.1%
4 lb American - Pale 2-Row4 lb Pale 2-Row 37 1.8 26.1%
0.70 lb Flaked Oats0.7 lb Flaked Oats 33 2.2 4.6%
2.25 lb Flaked Wheat2.25 lb Flaked Wheat 34 2 14.7%
0.40 lb American - Caramel / Crystal 80L0.4 lb Caramel / Crystal 80L 33 80 2.6%
15.35 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Citra1.2 oz Citra Hops Pellet 11 First Wort 0 min 27.88 9.1%
4 oz citra4 oz citra Hops Pellet 11 Whirlpool at 180 °F 20 min 30.3%
4 oz Amarillo4 oz Amarillo Hops Pellet 8.6 Whirlpool at 180 °F 20 min 30.3%
2 oz citra2 oz citra Hops Pellet 11 Dry Hop 3 days 15.2%
2 oz Nelson Sauvin2 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop 3 days 15.2%
13.20 oz / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 170 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
63 12 10 17 100 0
added 4g gypsum to mashing water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.2 gal 172 strike no sparging Temperature -- 157 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 9.67 38.7  
Mash volume with grains 10.9 43.6  
Grain absorption losses -1.92 -7.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil volume (equipment estimates 5.96 g | 23.8 qt) 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.3 -1.2  
Estimated amount in fermentor 5.2 20.8  
Total: 9.67 38.7
Equipment Profile Used: System Default
 
Notes

next time take the heat to high for the boil and drop it to medium when it hits 190.

The 8 oz whirlpool was done at flame out. The kettle was taken outside on a cool day and the hops were added and left for an hour as the temp dropped to 150.

No hops added during boil. IBU and iso-alpha acids is ?????

Should have cooled quicker after flame out. Some bitter grassiness taste. Wait for secondary fermentation to complete before dry hop. Use mesh bag on dry hop to reduce tannin.

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  • Last Updated: 2016-03-07 17:50 UTC