Tropical Haze - Beer Recipe - Brewer's Friend

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Tropical Haze

214 calories 19.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 65% (brew house)
Source: American Homebrewer's Association
Calories: 214 calories (Per 330ml)
Carbs: 19.8 g (Per 330ml)
Created: Monday May 7th 2018
1.070
1.014
7.7%
98.7
7.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg American - Pale Ale4.5 kg Pale Ale 37 3.5 70.3%
0.50 kg German - Carapils0.5 kg Carapils 35 1.3 7.8%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 7.8%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 2 7.8%
0.40 kg Turbinado0.4 kg Turbinado 44 10 6.3%
6.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Citra18 g Citra Hops Pellet 13.3 Boil 60 min 31.68 5.8%
7 g Citra7 g Citra Hops Pellet 13.3 Whirlpool at 82 °C 40 min 4.9 2.2%
7 g Mosaic7 g Mosaic Hops Pellet 11.5 Whirlpool at 82 °C 40 min 4.24 2.2%
7 g El Dorado7 g El Dorado Hops Pellet 13.9 Whirlpool at 82 °C 40 min 5.12 2.2%
14 g Citra14 g Citra Hops Pellet 13.3 Whirlpool at 78 °C 30 min 7.84 4.5%
14 g Mosaic14 g Mosaic Hops Pellet 11.5 Whirlpool at 78 °C 30 min 6.78 4.5%
14 g El Dorado14 g El Dorado Hops Pellet 13.9 Whirlpool at 78 °C 30 min 8.19 4.5%
21 g Citra21 g Citra Hops Pellet 13.3 Whirlpool at 75 °C 20 min 10.29 6.7%
21 g Mosaic21 g Mosaic Hops Pellet 11.5 Whirlpool at 75 °C 20 min 8.9 6.7%
21 g El Dorado21 g El Dorado Hops Pellet 13.9 Whirlpool at 75 °C 20 min 10.76 6.7%
28 g Citra28 g Citra Hops Pellet 13.3 Dry Hop 5 days 9%
28 g Mosaic28 g Mosaic Hops Pellet 11.5 Dry Hop 5 days 9%
28 g El Dorado28 g El Dorado Hops Pellet 13.9 Dry Hop 5 days 9%
28 g Citra28 g Citra Hops Pellet 13.3 Dry Hop 5 days 9%
28 g Mosaic28 g Mosaic Hops Pellet 11.5 Dry Hop 5 days 9%
28 g El Dorado28 g El Dorado Hops Pellet 13.9 Dry Hop 5 days 9%
312 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp DAP Other Boil 10 min.
1 L Pineapple Juice (canned; 100% natural juice) Flavor Secondary 10 days
 
Yeast
White Labs - Burlington Ale Yeast WLP095
Amount:
1 Each
Cost:
Attenuation (avg):
75.5%
Flocculation:
Medium
Optimum Temp:
19 - 21 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 243 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar (Dextrose)       Amount: 117g       CO2 Level: 2.2 Volumes
 
Target Water Profile
Seoul Estimated Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
21 4 11 22 14 74
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Standard infusion mash Infusion -- 66 °C 60 min
4 L Add near boiling water to raise temp to 76C mash-out, stir; let sit 5 min; vorlauf and drain Temperature -- 76 °C 5 min
12 L Heat water to about 80C, add and stir like mad; let sit for 5-10 min; stir again; vorlauf and drain to ~26L Sparge -- 76 °C 10 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 15
Mash volume with grains 19
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 17.1 L) 17.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 25.4 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 19.6
Hops absorption losses (whirlpool, hop stand) -0.6
Going into fermentor 19
Total: 32.6  
Equipment Profile Used: System Default
 
Notes

https://www.homebrewersassociation.org/homebrew-recipe/tropical-haze-new-england-ipa/

Mash at 150° F (66° C) until conversion is complete. Lauter and sparge to collect 7.5 gal. (28.5 L) of wort and boil 60 minutes. Do not add Whirlfloc or Irish moss. At flameout, wait until wort cools to 180° F (82° C) to avoid volatizing hop oils. Set timer for 40 minutes and add first hop stand addition. After 10 minutes and 20 minutes, respectively, add the second and third hop stand additions. After the total hop stand of 40 minutes, chill wort to 67° F (19° C), decant starter, pitch yeast, and aerate. Over the course of the two-week fermentation, ramp the temperature up to 73° F (23° C) to ensure full attenuation. On approximately day five of fermentation, when attenuation has reached about 80 percent, add the first dry hop addition. (Optionally, you could add a can of thawed pineapple or grapefruit juice concentrate at this point.) Five days later, remove the first dry hop addition, add the second addition, and dry hop for five more days. Carbonate to 2.5 volumes of CO2 (or add 3.75 oz./106 g corn sugar if bottling) and drink fresh. Prost!

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  • Last Updated: 2018-06-04 09:53 UTC