iNZid Hazy Pale - Beer Recipe - Brewer's Friend

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iNZid Hazy Pale

159 calories 15.1 g 330 ml
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 31 liters
Post Boil Size: 27 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 83% (brew house)
Source: Bond Street Brewing
Calories: 159 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Saturday November 2nd 2019
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OG: 1.048 FG: 1.008 ABV: 5.2% IBU: 23

1.052
1.011
5.4%
22.6
5.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.36 kg United Kingdom - Maris Otter Pale2.36 kg Maris Otter Pale 38 3.75 42.4%
2 kg New Zealand - Pilsner Malt2 kg Pilsner Malt 37.3 1.93 36%
500 g New Zealand - Toffee Malt500 g Toffee Malt 38.8 5.33 9%
250 g New Zealand - Rolled Oats250 g Rolled Oats 12.4 1.4 4.5%
250 g New Zealand - Wheat Malt250 g Wheat Malt 35.4 2.13 4.5%
200 g Crisp Malting - Caramalt 15L200 g Caramalt 15L 32.7 17.5 3.6%
5,560 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Hort 433715 g Hort 4337 Hops Pellet 9.5 Boil 15 min 7.63 6.4%
25 g Hort 433725 g Hort 4337 Hops Pellet 9.5 Boil 10 min 8.45 10.6%
15 g Hort 433715 g Hort 4337 Hops Pellet 9.5 Boil 5 min 3.07 6.4%
15 g Nelson Sauvin15 g Nelson Sauvin Hops Pellet 10.6 Boil 5 min 3.42 6.4%
50 g Hort 433750 g Hort 4337 Hops Pellet 9.5 Whirlpool at 76 °C 45 min 21.3%
35 g Nelson Sauvin35 g Nelson Sauvin Hops Pellet 10.6 Whirlpool at 76 °C 45 min 14.9%
30 g Hort 433730 g Hort 4337 Hops Pellet 9.5 Dry Hop 8 days 12.8%
25 g Hort 433725 g Hort 4337 Hops Pellet 9.5 Dry Hop 3 days 10.6%
25 g Nelson Sauvin25 g Nelson Sauvin Hops Pellet 10.6 Dry Hop 3 days 10.6%
235 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
4 ml Lactic acid Water Agt Mash 0 min.
1 each Whirlfloc Water Agt Boil 10 min.
4 g Yeast Nutrient Other Boil 10 min.
4 ml Citric acid Water Agt Mash 1 hr.
 
Yeast
White Labs - London Fog Ale Yeast WLP066
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 260 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.93 bar       Temp: 20 °C       CO2 Level: 2.52 Volumes
 
Target Water Profile
Bond Street
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
9 2 5 14 13 16
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
31 L Mashin @ 69 Infusion -- 66 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 39.5 L) 37.5
Mash volume with grains (equipment estimates 43.2 L) 41.1
Grain absorption losses -5.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.1 L) 31
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 27
Hops absorption losses (whirlpool, hop stand) -0.4
Top off amount 0.4
Volume into fermentor 27
Total: 37.5  
Equipment Profile Used: System Default
 
Notes

BREWDAY NOTES - SAT 25th NOV 2019
================================
31L of strike water to 70 degrees
Add water additions
Mashed in, temp @ 66.6 degrees \m/
Set timer to 60 mins
@30 mins stirred mash, temp was 65.6 degrees
@60 mins, temp was 64.9 degrees
Raised to 78 degrees for 20 min mashout
Set to boil and lifted gain bag to drain
Pre boil volume at ~29L (165mm)
Pre boil gravity at 1.046 (well over expected)
Need post boil volume of 28.5L to be at 1.047
Once boiling set timer for 60mins
At 15mins added first hop addition, whirlfloc and yeast nutrient
Dropped in immersion chiller and 1tsp of yeast nutrient for 15 mins
Turned off kettle, pre boil gravity at 1.054, volume at 24.5L
Chilled to 70 degrees
Added whirlpool hops for 30 mins
Chilled to ~30 degrees
Decided to add 3L of water to dilute closer to desired OG
Transferred to FZ, final temp was about 28 degrees
25L in the fermenter, OG at 1.052
Pitched yeast (from previous starter, fermenter temp set to 19.5 degrees)
No blowtie for first 2-3 days
Blowtie attached and set to ~10psi

DRY HOP
Dry Hop on Day 4/5 (within 10 points of FG)
Day 8 - Took sample, gravity at 1.011 (~77% attenuation), raised FC to 22 degrees, will start cold crash in 24 hours, attach gas to serving pressure.
Day 11 - Add 2 dry hop to keg, transfer to keg

STARTER NOTES
==============
White Labs London Fog Ale WLP067 (Mf Date: June 13 2019)
Built 3L starter with 345g of DME
Placed on stirplate for 24-48 hours
Will save 1L in jar for future brew/starters
Other 2L cold crashed to seperate yeast from beer
Poured off nearly all the beer, swirled remainder and added to fermenter

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  • Last Updated: 2019-12-09 07:10 UTC