Easy Peasy Lemon Hazy 001 - Beer Recipe - Brewer's Friend

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Easy Peasy Lemon Hazy 001

144 calories 14.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 144 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Saturday July 28th 2018
1.044
1.010
4.4%
38.9
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale 2-Row7 lb Pale 2-Row 37 1.8 73.7%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 15.8%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 10.5%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz lemondrop1 oz lemondrop Hops Pellet 6 Boil 60 min 26 12.5%
1 oz lemondrop1 oz lemondrop Hops Pellet 6 Boil 15 min 12.9 12.5%
4 oz lemondrop4 oz lemondrop Hops Pellet 6 Boil 0 min 50%
2 oz lemondrop2 oz lemondrop Hops Pellet 6 Dry Hop 3 days 25%
8 oz / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
RV carbon filter on tap water.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.56 14.3  
Mash volume with grains 4.32 17.3  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 4.6 g | 18.4 qt) 4.13 16.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.73 g | 26.9 qt) 6.25 25  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.69 30.8
Equipment Profile Used: System Default
 
Notes

Batch 001
Brew day: July 22, 2018.
Temperature: 98
Location: Garage (2811 Detroit St)

Mash in

  • Water: tap, through a TastePure RV/Marine water filter.
  • Pre rinse cooler with 150 degree water.
  • Grains at 75 degree (indoor room temp)
  • 4 gallons at 168. Pump to Igloo cooler.
  • Add grains. Temp dropped to 155.

    Mash out:
  • Heat 3.5 more gallons to 168. Transfer to cooler. (Start heating water 25 minutes before mash is done.)
  • Recirculate wart in cooler for 15 min. (Shower head didn’t really work. Leaked from the QD fitting. Need a better way to spray. Or hold the shower head above the grain bed.)
  • Transfer to kettle. Ended with 6.25 gallons in the kettle.
  • Take gravity reading. 1.020 at 135 degrees. Converts to 1.034, 64% efficiency.

    Boil
  • Boil 6.25 gallons of wort. Add hops as per recipe.
  • With 6oz of hops, the screen for clogged pretty good. Need to remove the screen between hot additions and clean it. Or buy an additional screen.

    Chiller
  • Used mash tun igloo cooler as the ice bath after cleaning out the grains.
  • 6” silicone hose from ball valve out to water in barb. (No clamps needed.) Water out hose back into cooler. Will run faucet water to get the wort down to a lower temp.
  • Kettle outlet screen got clogged during the cool down. Was only able to get to 90 degrees. Put into the fermenter and then the fridge after oxygenation.
  • Waited 24 hours before adding yeast, until it was under 70 degrees. Oxygenated with pump for 15 minutes, then pitched yeast.

    Fermenter
  • Post boil gravity at 68 degrees: 1.040
  • No room for airlock in fridge. Used clear tubing from airlock hole to glass filled with star san. Seems to be air tight.
  • Fermentation schedule:
    • 3 days at 65.
    • Add 2oz Lemondrop hops. Set to 69.
    • 3 days at 69.
    • Transfer to secondary for 7 days.
    • Transfer to keg.

      Tasting
  • Definitely strong lemon flavor. Less strong lemon aroma. Slight bitterness.
  • Not hazy at all. Actually quite clear. Look at adding wheat to the grain bill, and different yeast. London Fog or Belgian Wit?
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  • Last Updated: 2018-08-24 03:34 UTC