Simcoe Plus New England Hazy - Beer Recipe - Brewer's Friend

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Simcoe Plus New England Hazy

1 calories 0.1 g 1.25 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30.5 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 80% (brew house)
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Monday January 27th 2020
1.067
1.021
6.1%
12.9
6.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 kg United Kingdom - Golden Promise4.2 kg Golden Promise 37 3 65.1%
0.75 kg Voyager Craft Malt - Malted Oats Mitika0.75 kg Malted Oats Mitika 27 3.05 11.6%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 7.8%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 2 7.8%
0.20 kg New Zealand - Biscuit Malt0.2 kg Biscuit Malt 35 30.46 3.1%
0.30 kg Lactose (Milk Sugar)0.3 kg Lactose (Milk Sugar) 41 1 4.7%
6.45 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Pacific Gem10 g Pacific Gem Hops Pellet 15.4 Boil 30 min 12.85 2.2%
50 g Amarillo50 g Amarillo Hops Pellet 8.6 Whirlpool at 75 °C 15 min 10.9%
50 g Simcoe50 g Simcoe Hops Pellet 12.7 Whirlpool at 75 °C 15 min 10.9%
100 g Simcoe100 g Simcoe Hops Pellet 12.7 Dry Hop 8 days 21.7%
50 g Amarillo50 g Amarillo Hops Pellet 8.6 Dry Hop 4 days 10.9%
50 g Comet50 g Comet Hops Pellet 11 Dry Hop 4 days 10.9%
150 g Simcoe150 g Simcoe Hops Pellet 12.7 Dry Hop 4 days 32.6%
460 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.25 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
1 each Whirlfloc Water Agt Boil 10 min.
2 g Baking Soda Water Agt Mash 0 min.
2 g Epsom Salt Water Agt Mash 0 min.
10 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
5 g Gypsum Water Agt Mash 0 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 132 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Hazy IPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
116 4 14 154 78 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.45 L Strike 68 °C 67 °C 60 min
29.05 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18.5
Mash volume with grains (equipment estimates 22 L) 22.5
Grain absorption losses -6.2
Remaining sparge water volume (equipment estimates 20 L) 18.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 31.6 L) 30.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 23
Hops absorption losses (whirlpool, hop stand) -0.5
Top off amount 0.5
Going into fermentor 23
Total: 37.4  
Equipment Profile Used: System Default
 
Notes

https://www.brewerscoop.co.nz/blog/851446

Batch size: 23 litres

Brewhouse efficiency:75%

OG: 1.066

FG: 1.020

IBUs: 11

Est ABV: 6.0%



MALT/GRAIN BILL

4.2kg Golden Promise Malt

750g Malted oats

500g Flaked oats

500g Flaked Wheat

200g Biscuit Malt

300 Lactose added in last 10 min of boil

HOPS SCHEDULE

10g Pacific Gem [15% AA] at 60 minutes

50g Simcoe [13% AA] at flame-out 80 degrees C for 15 min

50g Amarillo [8.1% AA] at flame-out 80 degrees C for 15 min

100g Simcoe [8.1% AA] Dry Hop before adding yeast

150g Simcoe at dry hop Day 4-5 for 3 Days

50g Amarillo [8.1% AA] at dry hop Day 4-5 for 3 Days

50g Comet [10% AA) at dry hop Day 4-5 for 3 Days



YEAST

Wyeast 1318 London Ale III

Or Lallemand New England Dried Yeast

DIRECTIONS

Mash the grains at 67°C for 60 minutes.

Sparge the grains until you obtain 28 litres of wort—or more, depending on your evaporation rate.

Boil for 60 minutes, adding the hops according to the schedule.

Ferment at 20°C then raise to 22°C to finish for 2 days.

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  • Last Updated: 2020-01-27 20:59 UTC