Jan 2019 vermont haze - Beer Recipe - Brewer's Friend

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Jan 2019 vermont haze

150 calories 14.7 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 11 liters
Post Boil Size: 5 liters
Pre Boil Gravity: 1.094 (recipe based estimate)
Post Boil Gravity: 1.207 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 150 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created: Sunday January 5th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Canadian - Pale 2-Row3.5 kg Pale 2-Row 36 1.75 70%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 20%
0.20 kg Briess - Carapils Malt0.2 kg Carapils Malt 34.5 1.5 4%
0.30 kg Canadian - Honey Malt0.3 kg Honey Malt 37 25 6%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool at 72 °C 20 min 7.43 28.6%
1 oz Sabro1 oz Sabro Hops Pellet 14 Whirlpool at 72 °C 20 min 9.45 28.6%
1.50 oz CTZ1.5 oz CTZ Hops Leaf/Whole 15.5 Whirlpool at 72 °C 20 min 15.7 42.9%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Escarpment Labs - Vermont Ale
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Hazy IPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 2 2 175 90 0
Added 1 tsp cal cl to lower mash ph. Only got to 5.77.

Sparge water used 1.5 tsp phospric acid and dropped to 6.0. Try 2.5 tsp next time.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Strike 68 °C 68 °C 60 min
-- 76 °C 15 min
18 L Sparge -- 100 °C 10 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 68 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15
Mash volume with grains (equipment estimates 1.8 L) 18.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 1.6 L) 1.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 10.7 L) 11
Boil off losses -5.7
Post boil Volume 5
Hops absorption losses (whirlpool, hop stand) -0.5
Top off amount 16.5
Going into fermentor 21
Total: 16.9  
Equipment Profile Used: System Default
"Jan 2019 vermont haze" No Profile Selected beer recipe by Dean Strickland. All Grain, ABV 4.99%, IBU 32.57, SRM 5.34, Fermentables: (Pale 2-Row, Flaked Oats, Carapils Malt, Honey Malt) Hops: (Citra, Sabro, CTZ) Other: (Calcium Chloride (dihydrate), Gypsum, Table Salt)
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  • Public: Yup, Shared
  • Last Updated: 2020-01-05 22:50 UTC