NE Hazy IPA- Brulosophy edit - Beer Recipe - Brewer's Friend

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NE Hazy IPA- Brulosophy edit

193 calories 21 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Source: http://brulosophy.com/2016/11/21/the-impact-of-fla
Calories: 193 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
URL: http://brulosophy.com/2016/11/21/the-impact-of-flaked-oats-on-new-england-ipa-exbeeriment-results/
Created: Thursday August 30th 2018
1.058
1.016
5.6%
91.8
8.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb United Kingdom - Maris Otter Pale9.5 lb Maris Otter Pale 38 3.75 76.8%
0.63 lb United Kingdom - Crystal 50L0.625 lb Crystal 50L 34 50 5.1%
2.25 lb Flaked Oats2.25 lb Flaked Oats 33 2.2 18.2%
12.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Simcoe0.75 oz Simcoe Hops Pellet 12.7 Boil 60 min 35.17 7.3%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Boil 15 min 11.64 4.9%
3 oz Citra3 oz Citra Hops Pellet 11 Whirlpool at 212 °F 0 min 44.94 29.3%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 3 days 19.5%
2 oz Lemondrop2 oz Lemondrop Hops Pellet 6 Dry Hop 3 days 19.5%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop 3 days 19.5%
10.25 oz / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 149 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-
135 1 10 186 150 0
Experiment Water Profile: Ca 135 | Mg 1 | Na 10 | SO4 71 | Cl 186
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.64 18.6  
Mash volume with grains 5.63 22.5  
Grain absorption losses -1.55 -6.2  
Remaining sparge water volume (equipment estimates 4.32 g | 17.3 qt) 4.66 18.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.16 g | 28.6 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.61 22.5  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Going into fermentor 5.5 22  
Total: 9.3 37.2
Equipment Profile Used: System Default
 
Notes

Recipe slightly altered from Brulosophy experiment testing flaked oats as the "hazy" element in a NE IPA.
http://brulosophy.com/2016/11/21/the-impact-of-flaked-oats-on-new-england-ipa-exbeeriment-results/
Results concluded that Oats not a factor in haze but made the beer "brighter". Otherwise no apparent benefit.
I swapped a 1/2# of MO for 50L Crystal for a dash of color/sweetness.
Experiment Water Profile: Ca 135 | Mg 1 | Na 10 | SO4 71 | Cl 186
Chloride richer than Sulfate. Used Bru’n Water to calc?
Hops altered to those on-hand.

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  • Last Updated: 2018-08-30 17:58 UTC