Haze Craze - Beer Recipe - Brewer's Friend

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Haze Craze

164 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 6.7 gallons (fermentor volume)
Pre Boil Size: 7.2 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Tuesday February 26th 2019
1.050
1.011
5.1%
70.0
4.2
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 75.5%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 7.5%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.5%
8 oz American - Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt) 33 1.8 3.8%
8 oz German - Wheat Malt8 oz Wheat Malt 37 2 3.8%
4 oz Canadian - Honey Malt4 oz Honey Malt 37 25 1.9%
13.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Warrior0.5 oz Warrior Hops Pellet 16 Boil 60 min 23.36 4.8%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 5 min 6.4 9.5%
2 oz Mosaic2 oz Mosaic Hops Leaf/Whole 12.5 Whirlpool at 212 °F 30 min 27.95 19%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool at 212 °F 30 min 12.3 9.5%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 3 days 9.5%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop 3 days 19%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 7 days 19%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop 7 days 9.5%
10.50 oz / $ 0.00
 
Yeast
Imperial Yeast - A24 Dry Hop
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 110 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
Used distilled water
Added 1tsp gypsum + 2.5tsp calcium chloride into the boil (not mash)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Temperature -- 154 °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 4.97 19.9  
Mash volume with grains 6.03 24.1  
Grain absorption losses -1.66 -6.6  
Remaining sparge water volume (equipment estimates 5.31 g | 21.2 qt) 4.14 16.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.37 g | 33.5 qt) 7.2 28.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 6.81 27.3  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Going into fermentor 6.7 26.8  
Total: 9.11 36.4
Equipment Profile Used: System Default
 
Notes


5.3 gallons of Strike water
Heated Strike water to 160
Added grains
Mash set to 154 initially but temp was consistently reading 150-152 so I increased to 155 about 25 mins into mash

3.2 gallons of sparge water heated to 160

Photo 1: pre boil gravity
Photo 2: OG

Used too much sparge water and OG came out too low.
Pre boil gravity is 1.042
Collected about 7.25 gallons

Added 1tsp Gypsum and 2.5tsp Calcium Chloride to the boil.

Boiled 90 minutes to try to increase the gravity. Still had about 6.75 gallons at end of boil.

OG is 1.050

Pitched yeast directly w/o starter - imperial dry hop yeast strain

Keezer set to 66

1st dry hop added on day 3 (2oz mosaic and 1 oz Citra). Added loose.
Temp increased to 68 at time of 1st dry hop

2nd dry hop added on day 5 (2oz citra and 1 oz of mosaic). The 1st dry hop addition was still floating on the top so I added the citra in the hop basket and the mosaic in a bag. Both weighed down with marbles.
Temp increased to 70

On day 9 decreased temp to 35 to cold crash. Replaced blow off with air lock so I don’t draw in sanitizer with the negative pressure.

Kegged day 10. Back in keezer at 38 and set to 40 PSI with the gas line connected to the beer out post for 24 hours.

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  • Last Updated: 2019-05-21 13:48 UTC