Hazy IPA 09.11.2023 - Beer Recipe - Brewer's Friend

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Hazy IPA 09.11.2023

163 calories 14.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 19.45 gallons
Post Boil Size: 16.7 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 163 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Friday July 5th 2019
1.050
1.009
5.4%
19.4
6.9
5.5
95.16
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb Great Western - Domestic 2-Row18 lb Domestic 2-Row $ 1.00 / lb
$ 18.00 		37 2 64.3%
3.50 lb Flaked Oats3.5 lb Flaked Oats $ 1.99 / lb
$ 6.97 		33 2.2 12.5%
3.50 lb Flaked Wheat3.5 lb Flaked Wheat $ 1.99 / lb
$ 6.97 		34 2 12.5%
1 lb Simpsons - Crystal Light 1 lb Crystal Light $ 3.10 / lb
$ 3.10 		33.1 38.03 3.6%
2 lb Gambrinus - Honey Malt2 lb Honey Malt $ 3.10 / lb
$ 6.20 		37 25 7.1%
28 lbs / $ 41.23
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 oz Calypso6 oz Calypso Hops $ 15.00 / lb
$ 5.63 		Pellet 13 Whirlpool at 180 °F 15 min 13.24 15.8%
6 oz Lemondrop (6 AA)6 oz Lemondrop (6 AA) Hops $ 20.50 / lb
$ 7.69 		Pellet 6 Whirlpool at 180 °F 15 min 6.11 15.8%
2 oz Amarillo2 oz Amarillo Hops $ 23.00 / lb
$ 2.88 		Pellet 8.6 Dry Hop 5 days 5.3%
6 oz Apollo (20 AA)6 oz Apollo (20 AA) Hops $ 20.00 / lb
$ 7.50 		Pellet 20 Dry Hop 5 days 15.8%
6 oz Calypso6 oz Calypso Hops $ 15.00 / lb
$ 5.63 		Pellet 13 Dry Hop 5 days 15.8%
6 oz Citra (11 AA)6 oz Citra (11 AA) Hops $ 38.00 / lb
$ 14.25 		Pellet 11 Dry Hop 5 days 15.8%
6 oz Lemondrop (6 AA)6 oz Lemondrop (6 AA) Hops $ 20.50 / lb
$ 7.69 		Pellet 6 Dry Hop 5 days 15.8%
38 oz / $ 51.25
 
Other Ingredients
Amount Name Cost Type Use Time
2 tbsp Wyeast - Beer Nutrient $ 2.32 / oz
$ 2.32 		Water Agt Boil 10 min.
20 g Calcium Chloride (dihydrate) $ 5.00 / lb
$ 0.22 		Water Agt Mash 1 hr.
11 g Gypsum $ 4.00 / lb
$ 0.10 		Water Agt Mash 1 hr.
4 g Chalk $ 0.31 / oz
$ 0.04 		Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
7 g Salt Water Agt Mash 1 hr.
$ 2.68
 
Yeast
Lallemand - Verdant IPA
Amount:
3 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
64 - 73 °F
Starter:
No
Fermentation Temp:
90 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 703 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.22 psi       Temp: 34 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 2 30 150 75 26
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23.76 gal Strike 154 °F 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 16.95 gal (67.8 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 4.95 gal (19.8 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 25.44 gal (101.76 qt). Suggest reducing initial strike volume to 9.76 gal (39.04 qt) and adding 13.44 gal (53.76 qt) sparge/top-off. 23.2 92.8  
Strike water volume (equipment estimates 20.7 g | 82.8 qt) 23.2 92.8  
Mash volume with grains (equipment estimates 22.94 g | 91.8 qt) 25.44 101.8  
Grain absorption losses -3.5 -14  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 16.95 g | 67.8 qt) 19.45 77.8  
Boil off losses -1.5 -6  
Post boil Volume (equipment estimates 15.45 g | 61.8 qt) 16.7 66.8  
Hops absorption losses (whirlpool, hop stand) -0.45 -1.8  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 16.25 g | 65 qt) 15 60  
Total: 23.2 92.8
Equipment Profile Used: System Default
 
Notes

After boil, turn off pump, free drop hops into kettle and whirlpool for 15 minutes @ 180 F, then create a cone to bring hops to the center of the pot. Single chill into fermenter between 60-70 degrees while oxygenating. Pitch 3 packs of verdant. Let ferment for 2-3 days . Once fermentation complete, drop down to 60F and dry hop. Dry hop for 5 days (taste test in between). Cold crash, transfer to kegs, carbonate, serve.

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  • Last Updated: 2023-09-11 17:21 UTC