HAZY NEIPA - Beer Recipe - Brewer's Friend

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HAZY NEIPA

220 calories 20.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 220 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created: Friday October 18th 2019
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1.067
1.013
7.1%
58.9
5.5
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 74.1%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 7.4%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.4%
0.50 lb American - White Wheat0.5 lb White Wheat 40 2.8 3.7%
0.50 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 3.7%
0.50 lb Briess - Carapils Malt0.5 lb Carapils Malt 34.5 1.5 3.7%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Warrior0.5 oz Warrior Hops Pellet 16 Boil 60 min 26.96 4.8%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 5 min 7.39 9.5%
2 oz Mosaic2 oz Mosaic Hops Leaf/Whole 12.5 Whirlpool 30 min 17.02 19%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool 30 min 9.5%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop 5 days 19%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 5 days 7.49 9.5%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop 4 days 9.5%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 4 days 19%
10.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
 
Yeast
GigaYeast - Vermont IPA Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 7.22 psi       Temp: 35 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
31 10 58 2 174 134
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.25 gal STRIKE WATER Strike 167 °F 167 °F 60 min
4.7 gal SPARGE WATER Batch Sparge 170 °F 170 °F 45 min
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.91 23.6  
Mash volume with grains (equipment estimates 6.87 g | 27.5 qt) 6.99 27.9  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 3.09 g | 12.4 qt) 3.03 12.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Top off amount 0.11 0.5  
Going into fermentor 5.5 22  
Total: 8.94 35.8
Equipment Profile Used: System Default
 
Notes

HEAT STRIKE WATER TO 167 (TARGET 153 FOR 60 MINUTE MASH)

MASH 60 MINUTES

HEAT SPARGE WATER TO 170 (BATCH SPARGE)

COLLECT 7 GAL. WORT IN BOIL KETTLE

0.5 OZ. WARRIOR - BOIL 60 MIN.
1.0 OZ. CITRA - BOIL 5 MIN.

2.0 OZ. MOSAIC WHOLE CONE AT FLAME OUT (WHIRLPOOL)
1.0 OZ. CITRA AT FLAME OUT (WHIRLPOOL)

CHILL WORT TO 68 DEGREES

TRANSFER TO FERMENTER AND PITCH YEAST

FERMENT AT 70 DEGREES

2.0 OZ. MOSAIC (DRY HOP DAY 2 OF FERMENTATION FOR 5 DAYS)
1.0 OZ. CITRA (DRY HOP DAY 2 OF FERMENTATION FOR 5 DAYS)

1.0 OZ. MOSAIC (2ND DRY HOP FOR 4 DAYS)
2.0 OZ. CITRA (2ND DRY HOP FOR 4 DAYS)

CLOSE TRANSFER INTO KEG AND CARBONATE

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  • Last Updated: 2019-10-18 16:31 UTC