Selmo Hazy 20 and 40 - Beer Recipe - Brewer's Friend

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Selmo Hazy 20 and 40

171 calories 16.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 171 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Friday December 13th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 9.1%
1 lb American - Vienna1 lb Vienna 35 4 9.1%
1 lb United Kingdom - Oat Malt1 lb Oat Malt 28 2 9.1%
1 lb German - Acidulated Malt1 lb Acidulated Malt 27 3.4 9.1%
7 lb Mecca Grade - Lamonta7 lb Lamonta 37 3 63.6%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Citra4 oz Citra Hops Leaf/Whole 13.1 Whirlpool at 175 °F 5 min 18.11 25%
4 oz Mosaic4 oz Mosaic Hops Leaf/Whole 14.2 Whirlpool at 175 °F 5 min 19.64 25%
4 oz Citra4 oz Citra Hops Leaf/Whole 13.1 Dry Hop at 68 °F 5 days 25%
4 oz Mosaic4 oz Mosaic Hops Leaf/Whole 14.2 Dry Hop at 68 °F 5 days 25%
16 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A38 Juice
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.35 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.1 gal Strike 164 °F 152 °F 60 min
4 gal Strike 180 °F 164 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 154 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 1.5 6  
Mash volume with grains (equipment estimates 1.02 g | 4.1 qt) 1.82 7.3  
Grain absorption losses -0.5 -2  
Remaining sparge water volume 6.17 24.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.58 2.3  
Pre boil volume 7.5 30  
Boil off losses -1.5 -6  
Post boil Volume 6 24  
Hops absorption losses (whirlpool, hop stand) -0.3 -1.2  
Top off amount 0.8 3.2  
Going into fermentor 6.5 26  
Total: 7.67 30.7
Equipment Profile Used: System Default
 
Notes

For 10 gallons of water:
Marin water - 10g gypsum
Denver Water - 7g gypsum + 3g CaCl
Update water profile... need higher CL, lower SO

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  • Last Updated: 2020-02-11 22:23 UTC