Wet Hop Hazy IPA - Beer Recipe - Brewer's Friend

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Wet Hop Hazy IPA

225 calories 22.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 70% (brew house)
Source: James Hudson
Rating:
3.00 (1 Review)

Calories: 225 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Wednesday July 24th 2019
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OG: 1.061 FG: 1.015 ABV: 6.1% IBU: 29

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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Pilsner10 lb Pilsner 38 1.6 62.5%
4 lb Flaked Oats4 lb Flaked Oats 33 2.2 25%
2 lb German - Spelt Malt2 lb Spelt Malt 37 2 12.5%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 60 min 18.8 2.6%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 5 min 3.75 2.6%
3 oz Cascade3 oz Cascade Hops Fresh 7 Boil 5 min 1.7 7.7%
2 lb Cascade2 lb Cascade Hops Fresh 7 Whirlpool at 165 °F 30 min 82.1%
2 oz Cascade2 oz Cascade Hops Pellet 7 Dry Hop at 70 °F 5 days 5.1%
39 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Gypsum Water Agt Whirlpool 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Used RO water and added 1 tsp of Gypsum after the boil.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Batch Sparge -- 150 °F 75 min
3 qt Batch Sparge -- 165 °F 15 min
Starting Mash Thickness: 0.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 0.75 qt/lb 3 12  
Mash volume with grains (equipment estimates 3.58 g | 14.3 qt) 4.28 17.1  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 6.94 g | 27.8 qt) 6.75 27  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.69 g | 30.8 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 6 24  
Hops absorption losses (whirlpool, hop stand) -1.2 -4.8  
Top off amount 0.7 2.8  
Going into fermentor 5.5 22  
Total: 9.75 39
Equipment Profile Used: System Default
 
Notes

My first attempt at a Fresh Hopped beer. It was a really fun brew day minus picking hops in 86% humidity. There isn’t an option for the type of yeast I’m using. I harvested and propagated yeast from two cans of The Veil Brewing Co.’s BrozNightOut. I’m assuming it’s a mix of an English yeast and American. The aroma from the starter is quite fruity and pleasant. - August 19, 2019

Fermentation started around 5 hours after pitching the yeast and high krausen was reached on day 2 of fermentation, 24 hours after pitching. Whatever yeast this is, it's a beast! - August 21, 2019

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  • Public: Yup, Shared
  • Last Updated: 2019-08-21 14:36 UTC