Hazy Daze NEIPA - Beer Recipe - Brewer's Friend

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Hazy Daze NEIPA

201 calories 19.9 g 12 oz
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Espaulder
Calories: 201 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Monday May 20th 2019
1.061
1.014
6.2%
47.3
6.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 78.8%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 15.8%
8 oz Turbinado8 oz Turbinado - (late boil kettle addition) 44 10 3.9%
3 oz German - Acidulated Malt3 oz Acidulated Malt 27 3.4 1.5%
12.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Columbus0.5 oz Columbus Hops Pellet 13 Boil 60 min 21.94 6.7%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 5 min 7.4 13.3%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Boil 5 min 9.59 13.3%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 5 min 8.41 13.3%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 3 days 13.3%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Dry Hop 3 days 13.3%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop 3 days 26.7%
7.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Calcium Chloride Water Agt Mash 0 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
2 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 390 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 4.3 oz       Temp: 68 °F       CO2 Level: 2.20 Volumes
 
Target Water Profile
Calgary, AB, Glenmore Water Treatment 2018
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
136.3 17 9 168.9 74 81.3
Try to have at least 2x more Chlorides than Sulfates. Even if you don't know your local water chemistry, you should add at least 1 tsp of Calcium Chlorate to your strike water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.85 gal Strike water at 163F Temperature -- 163.7 °F --
Mashin, hold mash bed at 150F Infusion -- 150 °F 60 min
3.25 gal Sparge with remaining water, and squeeze out the bag. Sparge -- 163.7 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.87 g | 35.5 qt) 7.77 31.1  
Mash volume with grains (equipment estimates 9.84 g | 39.4 qt) 8.75 35  
Grain absorption losses -1.52 -6.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 6 24  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 7.77 31.1
Equipment Profile Used: System Default
 
Notes

This is a beginner NEIPA based on Ed's HopWards recipe. The grain bill and hop schedule are both fairly simple, encouraging experimentation. Try it with (or without) different sugar adjuncts, wildflower honey, demadura and different hop combinations.

Other hop combinations:

  • Citra/Mosaic/Galaxy (1:1)
  • Centennial/Simcoe/Amarillo (1:2.5:2.5)
  • Azacca/Mosaic/El Dorado (1:1)

    Acidulated malts are used to keep the wort pH around 5.5. If you don't have access to pH testing equipment or strips, it's probably safer to omit the acidulated malts entirely.

    Water chemistry for "proper" NEIPA's is said to be far richer in chloride than sulfates, so I've made adjustments for a 3:1 ratio of chloride to sulfates. Even if you don't have a good read on your local water chemistry, I'd still recommend adding at least a tablespoon of Calcium Chloride to your strike water.

    Brew in a bag procedure:

    1. Heat strike water to 73°C (163°F), add half the Calcium Chloride to the strike water.
    2. Add grains to a nylon bag and submerge in the brew kettle.
    3. Stabilize the grain bed at 65°C (150°F) and hold for 60 minutes.
    4. Remove the nylon bag and transfer to another vessel.
    5. Sparge with boiling water to bring mash bed back up to 65°C (150°F). Add runnings back into the wort.
    6. Hang or squeeze out the bag to extract any remaining sugars. Add runnings back into the wort. If necessary, top up with clean water to reach the boil volume of 6gl (you should have lost about 1.2gl to grain absorption).
    7. Boil the wort for 60 minutes, adding the hops and spices as indicated in the ingredients list. Add the Turbinado sugar to the boil in the last 15 minutes.
    8. Cool to 21°C (70°F)
    9. Oxygenate and pitch the yeast.
    10. Ferment at 19°C (67°F)
    11. Add the dry hop additions during active fermentation (for those oh-so-good juicy hop characteristics). Depending on your starter culture and temperature, this should be 2-3 days after pitching yeast, during high krausen.
    12. Fermentation should only take a week and be completed about 3 days after dry-hopping. Take hydrometer readings a few days apart to confirm that fermentation is complete.
    13. Cold crash overnight
    14. Bottle with 4.3 oz of corn sugar - allow to prime for at least a week before serving. Or just keg it and force carb if you have the equipment.
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  • Last Updated: 2019-05-21 17:50 UTC