Fruit Bazooka Hazy IPA - Beer Recipe - Brewer's Friend

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Fruit Bazooka Hazy IPA

239 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.2 gallons (fermentor volume)
Pre Boil Size: 6.8 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Northern Brewer
Calories: 239 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Wednesday December 26th 2018
1.073
1.010
8.2%
76.0
4.6
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb American - Pilsner10.5 lb Pilsner 37 1.8 77.8%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 11.1%
1.50 lb American - White Wheat1.5 lb White Wheat 40 2.8 11.1%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Azacca1 oz Azacca Hops Pellet 15 Hopback 20 min 21.61 12.5%
1 oz Citra1 oz Citra Hops Pellet 11 Hopback 20 min 15.84 12.5%
1 oz Ekuanot1 oz Ekuanot Hops Pellet 14.25 Hopback 20 min 20.53 12.5%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Hopback 20 min 18 12.5%
1 oz Ekuanot1 oz Ekuanot Hops Pellet 14.25 Dry Hop at 70 °F 3 days 12.5%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop at 70 °F 3 days 12.5%
1 oz Ekuanot1 oz Ekuanot Hops Pellet 14.25 Dry Hop at 70 °F 14 days 12.5%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop at 70 °F 14 days 12.5%
8 oz / $ 0.00
 
Yeast
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 262 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 60 min
Mash Out Temperature -- 170 °F 10 min
Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 4.73 18.9  
Mash volume with grains 5.81 23.2  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 4.06 g | 16.3 qt) 4.01 16.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.85 g | 27.4 qt) 6.8 27.2  
Boil off losses -1.5 -6  
Post boil Volume 5.35 21.4  
Hops absorption losses (hopback) -0.15 -0.6  
Going into fermentor 5.2 20.8  
Total: 8.74 35
Equipment Profile Used: System Default
 
Notes

-Yeast Starter/Stir Plate 1.3L, 134g light DME, White Labs Saccharomyces Bruxellensis Trois WLP644 262 billion cells needed, 270 billion cells starter
-1-2 weeks in primary
-2 weeks in secondary

Only mildly bitter, the hop charges in this recipe
create a blast of in-your-face flavors ranging from ripe mango, orchard fruits, melon, lime and passion fruit to subtle
pine and floral notes. Fruit Bazooka is perfectly hazy thanks to the use of flaked oats, wheat malt, massive dry hopping, and a relatively non-flocculant yeast strain.

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  • Last Updated: 2018-12-26 18:24 UTC