PINEAPPLE HAZE IPA - Beer Recipe - Brewer's Friend

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PINEAPPLE HAZE IPA

180 calories 16.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Simon Read
Calories: 180 calories (Per 330ml)
Carbs: 16.1 g (Per 330ml)
Created: Friday June 28th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg New Zealand - American Ale Malt3.5 kg American Ale Malt 37.3 2.54 60.9%
1.50 kg New Zealand - Pilsner Malt1.5 kg Pilsner Malt 37.3 1.93 26.1%
0.75 kg Rolled Oats0.75 kg Rolled Oats 33 2.2 13%
5.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g El Dorado20 g El Dorado Hops Pellet 15.7 Whirlpool at 80 °C 5 min 4.34 6.7%
20 g Vic Secret20 g Vic Secret Hops Pellet 15.5 Whirlpool at 80 °C 5 min 4.28 6.7%
20 g Denali20 g Denali Hops Pellet 14 Boil at 80 °C 5 min 0.23 6.7%
40 g El Dorado40 g El Dorado Hops Pellet 15.7 Dry Hop Day 7 13.3%
40 g Vic Secret40 g Vic Secret Hops Pellet 15.5 Dry Hop Day 7 13.3%
40 g Denali40 g Denali Hops Pellet 14 Dry Hop Day 7 13.3%
40 g El Dorado40 g El Dorado Hops Pellet 15.7 Dry Hop Day 4 13.3%
40 g Vic Secret40 g Vic Secret Hops Pellet 15.5 Dry Hop Day 4 13.3%
40 g Denali40 g Denali Hops Pellet 14 Dry Hop Day 4 13.3%
300 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Gypsum Water Agt Mash 0 min.
 
Yeast
GigaYeast - Vermont IPA Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Med-Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.46 bar       Temp: 1 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Sydney Water - Willoughby (Ryde)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.3
Mash volume with grains 21
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 16.4 L) 19.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 21.2
Hops absorption losses (whirlpool, hop stand) -0.2
Going into fermentor 21
Total: 36.7  
Equipment Profile Used: System Default
 
Notes

Mash at 67oC for 60 minutes
Boil for 60 minutes with yeast nutrient added in final 10 minutes
Add whirlpool addition for 5 minutes then run off to fermenter
Dry hop at 1.020 (day 8)
Dry hop at FG (day 10)
Dry hop (day 12)
Cold crash (day 14)

Flavour profile from 3 hop varieties, no fruit added.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-07-26 08:36 UTC