Hazy Goodness - New England IPA - Beer Recipe - Brewer's Friend

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Hazy Goodness - New England IPA

216 calories 22.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 12.5 gallons (ending kettle volume)
Pre Boil Size: 16 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 79% (ending kettle)
Source: Craig Hoerig
Calories: 216 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Wednesday June 20th 2018
1.065
1.017
6.3%
50.2
6.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 39.3%
11 lb United Kingdom - Maris Otter Pale11 lb Maris Otter Pale 38 3.75 39.3%
5 lb Flaked Oats5 lb Flaked Oats 33 2.2 17.9%
1 lb Canadian - Honey Malt1 lb Honey Malt 37 25 3.6%
28 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz El Dorado0.5 oz El Dorado Hops Pellet 12.9 First Wort 0 min 11.47 2.8%
0.50 oz El Dorado0.5 oz El Dorado Hops Pellet 12.9 Whirlpool at 180 °F 40 min 3.86 2.8%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Whirlpool at 180 °F 40 min 2.58 2.8%
0.50 oz Citra0.5 oz Citra Hops Pellet 13.3 Whirlpool at 180 °F 40 min 3.98 2.8%
1 oz El Dorado1 oz El Dorado Hops Pellet 12.9 Whirlpool at 180 °F 30 min 5.41 5.6%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Whirlpool at 180 °F 30 min 3.61 5.6%
1 oz Citra1 oz Citra Hops Pellet 13.3 Whirlpool at 180 °F 30 min 5.58 5.6%
1 oz El Dorado1 oz El Dorado Hops Pellet 12.9 Whirlpool at 180 °F 20 min 3.86 5.6%
1.50 oz Amarillo1.5 oz Amarillo Hops Pellet 8.6 Whirlpool at 180 °F 20 min 3.86 8.3%
1.50 oz Citra1.5 oz Citra Hops Pellet 13.3 Whirlpool at 180 °F 20 min 5.98 8.3%
1 oz El Dorado1 oz El Dorado Hops Pellet 12.9 Dry Hop 5 days 5.6%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Dry Hop 5 days 5.6%
1 oz Citra1 oz Citra Hops Pellet 13.3 Dry Hop 5 days 5.6%
2 oz El Dorado2 oz El Dorado Hops Pellet 12.9 Dry Hop 5 days 11.1%
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Dry Hop 5 days 11.1%
2 oz Citra2 oz Citra Hops Pellet 13.3 Dry Hop 5 days 11.1%
18 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:
69 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 263 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
125 0 0 150 75 0
1.5 tsp CaCl2
0.5 tsp CaSO4
1/4 tsp 10% phosphoric acid per 5 gallons RO water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 60 min
Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.77 gal (59.08 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.77 gal (11.08 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.74 gal (50.96 qt). Suggest reducing initial water volume to 9.76 gal (39.04 qt) and adding 0.74 gal (2.96 qt) sparge/top-off. 10.5 42  
Strike water volume at mash thickness of 1.5 qt/lb 10.5 42  
Mash volume with grains 12.74 51  
Grain absorption losses -3.5 -14  
Remaining sparge water volume 9.25 37  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.77 g | 59.1 qt) 16 64  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume (equipment estimates 13.73 g | 54.9 qt) 12.5 50  
Hops absorption losses (whirlpool, hop stand) -0.32 -1.3  
Estimated amount in fermentor 12.18 48.7  
Total: 19.75 79
Equipment Profile Used: System Default
 
Notes

1) No Irish moss.
2) Start whirlpool hops at 180 degrees. Let temp drop during 40 minute stand. (Use pump to keep whirlpool going)
3) For dry hopping, add first set of hops (1 ounce each - 3 total) on day 3 of fermentation and keep for 5 days, then remove.
4) Second set of dry hopping, start when you take out the first set and keep for 5 days and then remove.

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  • Last Updated: 2018-07-14 17:36 UTC