Hazy Maze Cave - Beer Recipe - Brewer's Friend

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Hazy Maze Cave

208 calories 21 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jeff & Andy
Calories: 208 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created: Tuesday January 1st 2019
1.063
1.015
6.4%
56.9
4.0
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
21 lb American - Pale 2-Row21 lb Pale 2-Row 37 1.8 91.3%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 4.3%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 4.3%
23 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Comet2 oz Comet Hops Pellet 11 First Wort 60 min 4.08 10%
2 oz Comet2 oz Comet Hops Pellet 11 Boil 0 min 10%
3 oz Citra3 oz Citra Hops Pellet 11 Whirlpool 0 min 24.72 15%
3 oz Mosaic3 oz Mosaic Hops Pellet 12.5 Whirlpool 0 min 28.09 15%
5 oz Citra5 oz Citra Hops Pellet 11 Dry Hop 3 days 25%
5 oz Mosaic5 oz Mosaic Hops Pellet 12.5 Dry Hop 3 days 25%
20 oz / $ 0.00
 
Yeast
White Labs - Burlington Ale Yeast WLP095
Amount:
1 Each
Cost:
Attenuation (avg):
75.5%
Flocculation:
Medium
Optimum Temp:
67 - 70 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 205 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 0 160 80 0
a ratio of 1-3:1 Cl- to SO4 is ideal.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 10.06 40.3  
Mash volume with grains 11.9 47.6  
Grain absorption losses -2.88 -11.5  
Remaining sparge water volume (equipment estimates 4.94 g | 19.8 qt) 5.06 20.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.88 g | 47.5 qt) 12 48  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 10.23 40.9  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
Going into fermentor 10 40  
Total: 15.13 60.5
Equipment Profile Used: System Default
 
Notes

Dry hop Citras 2 days into active fermentation, then remove after 3 days.

Dry hop Mosaics 2 days after fermentation, also for 3 days.

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  • Last Updated: 2019-01-01 21:10 UTC