Hazy Hop Bomb - Beer Recipe - Brewer's Friend

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Hazy Hop Bomb

250 calories 22.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 90 min
Batch Size: 10 gallons (ending kettle volume)
Pre Boil Size: 15 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 60% (ending kettle)
Calories: 250 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Friday September 28th 2018
1.076
1.014
8.2%
33.3
5.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
24 lb American - Pale 2-Row24 lb Pale 2-Row 37 1.8 68.6%
5 lb United Kingdom - Golden Promise5 lb Golden Promise 37 3 14.3%
3 lb Flaked Wheat3 lb Flaked Wheat 34 2 8.6%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 8.6%
35 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Citra3 oz Citra Hops Pellet 5 First Wort 0 min 33.26 12.5%
3 oz Galaxy3 oz Galaxy Hops Pellet 14.25 Aroma 0 min 12.5%
2 oz Citra2 oz Citra Hops Pellet 11 Hopback 0 min 8.3%
2 oz Galaxy2 oz Galaxy Hops Pellet 14.25 Hopback 0 min 8.3%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Hopback 0 min 8.3%
6 oz Citra6 oz Citra Hops Pellet 11 Dry Hop 6 days 25%
3 oz Galaxy3 oz Galaxy Hops Pellet 14.25 Dry Hop 0 days 12.5%
3 oz Mosaic3 oz Mosaic Hops Pellet 12.5 Dry Hop 0 days 12.5%
24 oz / $ 0.00
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
3 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 244 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.48 gal (49.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.48 gal (1.9 qt) sparge/top-off.    
Strike water volume at mash thickness of 1 qt/lb 8.75 35  
Mash volume with grains 11.55 46.2  
Grain absorption losses -4.38 -17.5  
Remaining sparge water volume 10.88 43.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.48 g | 49.9 qt) 15 60  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil volume (equipment estimates 12.53 g | 50.1 qt) 10 40  
Hops absorption losses (hopback) -0.23 -0.9  
Estimated amount in fermentor 9.78 39.1  
Total: 19.63 78.5
Equipment Profile Used: System Default
 
Notes

3 yeast starters, 2 five gallon carboys;
Mash 152 degrees; 10 gal H2O; 60 min; Wheat and Oats added to mash.
Recirculate for 10 min; First wort hops added to kettle just before lautering begins; Gravity: 1.062/1.058 refract/hydrom
Aroma hops added at flameout; Gravity at flameout: 1.075; stir gently to 180 degrees
Hopback hops are acutally Hopstand; Cool down to 160 degrees and let stand for 20 minutes
Dry Hops: 3 portions: 1st after 2 days of active fermentation; after 2 days, remove and add 2nd portion; after 2 days (day 6) rack to secondary, add 3rd portion; after 2 days, remove hops, rack 2 or 3 more times to clarify.

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  • Last Updated: 2019-02-18 23:31 UTC