Haze (Session NEIPA) - Beer Recipe - Brewer's Friend

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Haze (Session NEIPA)

176 calories 18.7 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: FRLinux
Calories: 176 calories (Per 330ml)
Carbs: 18.7 g (Per 330ml)
Created: Tuesday March 20th 2018
1.057
1.015
5.5%
190.6
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg United Kingdom - Maris Otter Pale3 kg Maris Otter Pale 38 3.75 60%
0.50 kg German - Carapils0.5 kg Carapils 35 1.3 10%
0.50 kg Dry Malt Extract - Wheat0.5 kg Dry Malt Extract - Wheat 42 3 10%
1 kg United Kingdom - Malted Naked Oats1 kg Malted Naked Oats 33 1.3 20%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Galaxy10 g Galaxy Hops Pellet 14.25 Boil 60 min 18.84 1.6%
50 g Citra50 g Citra Hops Pellet 11 Boil 1 min 3.13 8.2%
100 g Amarillo100 g Amarillo Hops Pellet 8.6 Whirlpool at 90 °C 0 min 43 16.4%
50 g Galaxy50 g Galaxy Hops Pellet 14.25 Whirlpool at 75 °C 0 min 35.63 8.2%
100 g Mosaic100 g Mosaic Hops Pellet 12.5 Whirlpool at 90 °C 0 min 62.51 16.4%
50 g Citra50 g Citra Hops Pellet 11 Whirlpool at 75 °C 0 min 27.5 8.2%
100 g amarillo100 g amarillo Hops Pellet 8.6 Dry Hop 11 days 16.4%
50 g galaxy50 g galaxy Hops Pellet 14.25 Dry Hop 11 days 8.2%
100 g mosaic100 g mosaic Hops Pellet 12.7 Dry Hop 4 days 16.4%
610 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g gypsum Water Agt Boil 15 min.
10 g calcium chloride Water Agt Boil 15 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.7 L -- -- 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.5
Mash volume with grains 16.5
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 19.1 L) 16.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 27.5 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21.5
Hops absorption losses (whirlpool, hop stand) -1.5
Going into fermentor 20
Total: 30.1  
Equipment Profile Used: System Default
 
Notes

Brewing notes:

OG: 1.055
FG: 1.


From original recipe:

London III = Yeast Bay Vermont
Ahtanum = Azacca
Goldings = 007 The Golden Hop
Golden Promise = Minch

4g Gypsum + 10g Calcium Chloride added to Ashbeck
Target profile:
Ca+2 156
Mg+2 3
SO4-2 98
Na+ 10
Cl- 204
HCO3- 10

1ml of lactic acid for Mash PH = 5.5
20L strike water at 72C
Mash at 67C for 1 hr
5L dunk sparge at 72C

1 minute:
50g Citra
Flameout (90C Hot Stand):
25g Azacca
50g El Dorado
75C Hot Stand:
50g Citra
25g Azacca
Dry Hop 1 (during fermentation, Days 4-7):
50g 007 The Golden Hop
Dry Hop 2 (after fermentation, Days 11-16):
50g El Dorado
50g Azacca

Brewed Apr 14 OG: 1.063
Bottled May 1 FG: 1.015

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  • Last Updated: 2018-05-10 23:14 UTC