Tropical Haze NEIPA - Beer Recipe - Brewer's Friend

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Tropical Haze NEIPA

215 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
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: AHA
Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Thursday December 6th 2018
1.065
1.015
6.6%
52.5
4.1
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 74.1%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.4%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 7.4%
0.75 lb American - Carapils (Dextrine Malt)0.75 lb Carapils (Dextrine Malt) 33 1.8 5.6%
0.75 lb Cane Sugar0.75 lb Cane Sugar - (late boil kettle addition) 46 0 5.6%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.65 oz Citra0.65 oz Citra Hops Pellet 11 First Wort 60 min 28.92 5.8%
0.25 oz Citra0.25 oz Citra Hops Pellet 11 Whirlpool at 180 °F 40 min 1.12 2.2%
0.25 oz Mosaic0.25 oz Mosaic Hops Pellet 12.5 Whirlpool at 180 °F 40 min 1.28 2.2%
0.25 oz Azacca0.25 oz Azacca Hops Pellet 15 Whirlpool at 180 °F 40 min 1.53 2.2%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Whirlpool at 180 °F 30 min 2.25 4.5%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Whirlpool at 180 °F 30 min 2.55 4.5%
0.50 oz Azacca0.5 oz Azacca Hops Pellet 15 Whirlpool at 180 °F 30 min 3.06 4.5%
0.75 oz Citra0.75 oz Citra Hops Pellet 11 Whirlpool at 180 °F 20 min 3.37 6.7%
0.75 oz Mosaic0.75 oz Mosaic Hops Pellet 12.5 Whirlpool at 180 °F 20 min 3.83 6.7%
0.75 oz Azacca0.75 oz Azacca Hops Pellet 15 Whirlpool at 180 °F 20 min 4.6 6.7%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 5 days 9%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop 5 days 9%
1 oz Azacca1 oz Azacca Hops Pellet 15 Dry Hop 5 days 9%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 10 days 9%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop 10 days 9%
1 oz Azacca1 oz Azacca Hops Pellet 15 Dry Hop 10 days 9%
11.15 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Yeast Nutrient Other Boil 10 min.
 
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:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force Carb       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
125 0 0 150 75 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.78 gal Sac Rest Infusion -- 150 °F 60 min
4.33 gal Batch Sparge Sparge -- 168 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.78 19.1  
Mash volume with grains 5.8 23.2  
Grain absorption losses -1.59 -6.4  
Remaining sparge water volume (equipment estimates 4.2 g | 16.8 qt) 4.56 18.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.14 g | 28.6 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.06 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.67 22.7  
Hops absorption losses (whirlpool, hop stand) -0.17 -0.7  
Going into fermentor 5.5 22  
Total: 9.34 37.4
Equipment Profile Used: System Default
 
Notes

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: 2019-01-05 15:16 UTC