Tropical Haze New England IPA - Beer Recipe - Brewer's Friend

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Tropical Haze New England IPA

208 calories 20.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Mark Pasquinelli/January/February 2018 Zymurgy
Hop Utilization: 99%
Calories: 208 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
URL: https://www.homebrewersassociation.org/homebrew-recipe/tropical-haze-new-england-ipa/
Created: Monday March 18th 2019
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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%
12 oz American - Carapils (Dextrine Malt)12 oz Carapils (Dextrine Malt) 33 1.8 5.6%
12 oz Turbinado12 oz Turbinado 44 10 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 Boil at 180 °F 60 min 24.35 5.8%
0.25 oz Azacca0.25 oz Azacca Hops Pellet 15 Boil 40 min 1.02 2.2%
0.25 oz Citra0.25 oz Citra Hops Pellet 11 Whirlpool at 180 °F 40 min 3.43 2.2%
0.25 oz Mosaic0.25 oz Mosaic Hops Pellet 12.5 Whirlpool at 180 °F 40 min 3.9 2.2%
0.50 oz Azacca0.5 oz Azacca Hops Pellet 15 Whirlpool at 180 °F 30 min 9.36 4.5%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Whirlpool at 180 °F 30 min 6.87 4.5%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Whirlpool at 180 °F 30 min 7.8 4.5%
0.75 oz Azacca0.75 oz Azacca Hops Pellet 15 Whirlpool at 180 °F 20 min 14.04 6.7%
0.75 oz Citra0.75 oz Citra Hops Pellet 11 Whirlpool at 180 °F 20 min 10.3 6.7%
0.75 oz Mosaic0.75 oz Mosaic Hops Pellet 12.5 Whirlpool at 180 °F 20 min 11.7 6.7%
1 oz Azacca1 oz Azacca Hops Pellet 15 Dry Hop at 67 °F Day 10 9%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop at 67 °F Day 10 9%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop at 67 °F Day 10 9%
1 oz Azacca1 oz Azacca Hops Pellet 15 Dry Hop at 67 °F Day 5 9%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop at 67 °F Day 5 9%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop at 67 °F Day 5 9%
11.15 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7.50 g Epsom Salt Water Agt Mash 1 hr.
14.50 g Gypsum Water Agt Mash 1 hr.
1.25 g Table Salt Water Agt Mash 1 hr.
7 g Citric acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 263 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.25 psi       Temp: 38 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Los Altos CA, USA; Glacier Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 18 17 50 305 9
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.78 gal Infusion -- 150 °F 60 min
4.7 gal Fly Sparge -- 170 °F 45 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 (equipment estimates 5.74 g | 23 qt) 5.8 23.2  
Grain absorption losses -1.59 -6.4  
Remaining sparge water volume (equipment estimates 4.64 g | 18.6 qt) 4.51 18  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 7.63 g | 30.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 6.1 24.4  
Hops absorption losses (whirlpool, hop stand) -0.16 -0.6  
Top off amount 0.06 0.2  
Going into fermentor 6 24  
Total: 9.29 37.1
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. Add turbinado sugar and boil 60 minutes. Do not add Whirlfloc or Irish moss.

At flameout, wait until wort cools to 180° F (82° C) to avoid volatilizing 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.

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.

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  • Last Updated: 2020-05-07 14:45 UTC