New Anthem Steez Hazy IPA - Beer Recipe - Brewer's Friend

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New Anthem Steez Hazy IPA

256 calories 26.2 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 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.1 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Charlie Tritschler
Hop Utilization: 99%
Calories: 256 calories (Per 12oz)
Carbs: 26.2 g (Per 12oz)
Created: Saturday January 11th 2020
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1.077
1.019
7.6%
104.6
5.3
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.30 lb American - Pale 2-Row9.3 lb Pale 2-Row 37 1.8 63.8%
3.20 lb Riverbend Malt - Streaker Malted Oats3.2 lb Streaker Malted Oats 39 1.5 22%
1.20 lb Flaked Oats1.2 lb Flaked Oats 33 2.2 8.2%
4 oz Belgian - Biscuit4 oz Biscuit 35 23 1.7%
10 oz German - Acidulated Malt10 oz Acidulated Malt 27 3.4 4.3%
14.57 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Nugget0.8 oz Nugget Hops Pellet 14 First Wort 0 min 42.24 3.5%
3 oz Citra3 oz Citra Hops Pellet 11 Whirlpool 45 min 24.72 13.2%
3 oz Mosaic3 oz Mosaic Hops Pellet 12.5 Whirlpool 25 min 28.09 13.2%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Whirlpool 25 min 9.51 4.4%
4 oz Citra4 oz Citra Hops Pellet 11 Dry Hop Day 4 17.5%
4 oz Mosaic4 oz Mosaic Hops Pellet 12.5 Dry Hop Day 4 17.5%
3 oz Citra3 oz Citra Hops Pellet 11 Dry Hop Day 7 13.2%
3 oz Northern Brewer - Mosaic3 oz Mosaic Hops Pellet 11.2 Dry Hop Day 7 13.2%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Dry Hop Day 7 4.4%
22.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden tablet Water Agt Mash 0 min.
1.50 tsp Yeast nutrient Fining Mash 0 min.
 
Yeast
Omega Yeast Labs - British Ale V OYL-011
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 353 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Playhouse Hazy IPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
138 5 10 187 83 9
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.57 gal Infusion 163 °F 151 °F 60 min
3.37 gal Fly Sparge 168 °F 168 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.47 21.9  
Mash volume with grains (equipment estimates 6.47 g | 25.9 qt) 6.63 26.5  
Grain absorption losses -1.82 -7.3  
Remaining sparge water volume (equipment estimates 3.24 g | 12.9 qt) 3.11 12.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.63 g | 26.5 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.1 20.4  
Hops absorption losses (whirlpool, hop stand) -0.26 -1.1  
Top off amount 0.16 0.7  
Going into fermentor 5 20  
Total: 8.57 34.3
Equipment Profile Used: System Default
 
Notes

OG: 1.073
FG: 1.018
IBUs: 38
ABV: 7.3%

Acidulated malt to adjust mash pH to 5.2 Mash the grains at 151°F (66°C) for 25 minutes. Vorlauf for 15 minutes then run off into the kettle. Sparge the grains and top up as necessary to get 6 gallons (23 liters) of wort, or more, depending on your evaporation rate. Boil 60 minutes, adding hops according to the schedule. Whirlpool for 45 minutes, adding first whirlpool addition at the start and the next after 20 minutes. After the boil, chill the wort to slightly below fermentation temperature, about 64°F (18°C). Aerate the wort and pitch the yeast (ensure a healthy pitch of the correct amount yeast). Ferment at 65°F (18°C). Add dry hops according to the schedule. Crash and remove dry hops on Day 11.

BREWER’S NOTES
Add acidulated malt to adjust the mash pH to 5.2 (1 percent of acidulated to malt per 0.1 of pH reduction needed). We target a 5:1 chloride-to-sulfate ratio in our mash and shoot for about 155 ppm of chloride. We also find we like our beers with a firmer bittering charge than is often seen.

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  • Last Updated: 2020-04-14 17:30 UTC