Homeworth Haze - Beer Recipe - Brewer's Friend

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Homeworth Haze

217 calories 19.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 45 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.94 gallons
Post Boil Size: 11.99 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 217 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Saturday April 6th 2019
1.066
1.013
6.9%
45.2
4.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20.75 lb Briess - Brewers Malt 2-Row20.75 lb Brewers Malt 2-Row 37 1.8 72.6%
3.33 lb Proximity - Malted Oats3.33 lb Malted Oats 29.9 2.5 11.7%
2.25 lb American - White Wheat2.25 lb White Wheat 40 2.8 7.9%
20 oz Briess - Carapils Malt20 oz Carapils Malt 34.5 1.5 4.4%
6 oz Rice Hulls6 oz Rice Hulls - (late boil kettle addition) 0 0 1.3%
5 oz American - Caramel / Crystal 20L5 oz Caramel / Crystal 20L 35 20 1.1%
5 oz Lactose (Milk Sugar)5 oz Lactose (Milk Sugar) - (late boil kettle addition) 41 1 1.1%
457.28 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Artisan - Cascade3 oz Cascade Hops Pellet 5.8 Mash at 154 °F 60 min 5.44 9.6%
0.33 oz Yakima Valley Hops - Chinook0.33 oz Chinook Hops Pellet 18 Boil 30 min 7.16 1.1%
3 oz Charles Faram - Citra3 oz Citra Hops Pellet 12.5 Whirlpool at 180 °F 20 min 10.21 9.6%
2 oz Yakima Chief Hops - Idaho 7 Cryo2 oz Idaho 7 Cryo Hops Pellet 20 Whirlpool at 180 °F 20 min 10.89 6.4%
2 oz Yakima Valley Hops - Centennial2 oz Centennial Hops Pellet 8.4 Whirlpool at 180 °F 20 min 4.58 6.4%
2 oz Krush Lupomax2 oz Krush Lupomax Hops Pellet 17 Whirlpool at 180 °F 0 min 6.95 6.4%
5 oz Charles Faram - Citra5 oz Citra Hops Pellet 13 Dry Hop at 60 °F 2 days 16%
6 oz Krush Lupomax6 oz Krush Lupomax Hops Pellet 17 Dry Hop at 60 °F 2 days 19.2%
4 oz simcoe4 oz simcoe Hops Pellet 13.5 Dry Hop at 60 °F 2 days 12.8%
4 oz Yakima Valley Hops - LUPOMAX Citra4 oz LUPOMAX Citra Hops Pellet 18.5 Dry Hop at 60 °F 2 days 12.8%
31.33 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Gypsum Water Agt Mash 1 hr.
8 g Epsom Salt Water Agt Mash 1 hr.
9.57 g Ascorbic Acid Water Agt Mash 1 hr.
16 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
4.34 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - Verdant IPA
Amount:
3 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
64 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 504 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.35 Volumes
 
Target Water Profile
Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
84.1 12.2 8 150 100 0
Lowering gypsum to create softer profile. Hoping this and lactose helps create a more drinkable and softer/sweeter NEIPA
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.56 gal Strike 163 °F 152 °F 60 min
6.03 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.47 gal (49.9 qt). Suggest reducing initial water volume to 11.98 gal (47.9 qt) and adding 0.47 gal (1.9 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.3 qt/lb 9.19 36.7  
Mash volume with grains 11.34 45.3  
Grain absorption losses -3.53 -14.1  
Hops absorption losses (mash) -0.11 -0.5  
Remaining sparge water volume (equipment estimates 7.16 g | 28.6 qt) 7.65 30.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.45 g | 49.8 qt) 12.94 51.8  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 11.34 g | 45.4 qt) 11.99 48  
Hops absorption losses (whirlpool, hop stand) -0.34 -1.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.65 g | 46.6 qt) 11 44  
Total: 16.84 67.3
Equipment Profile Used: System Default
 
Notes

Trying a new hop Krush to feature in this hazy. Will try to mash slightly higher to see if I can get finishing gravity up a bit for some more mouthfeel/residual sweetness but I don't want it to be higher than .013/5.

Lowering bittering hops based on what brewers friend is calculating for IBUs from Mash and 30 min charge. Main IBUs from WP.

Dry Hop big in one charge with ALDC and Lactic Acid to keep PH in check. Use ALDC at pitch as well. Try to dump as much yeast again and hops before DH and kegging/transfer.

Trying to use home softened city water to see how it works with hazy. Would like to only need to use RO for lagers or other delicate profiles.

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  • Last Updated: 2024-11-27 16:20 UTC