Low-cal Hazy IPA - Beer Recipe - Brewer's Friend

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Low-cal Hazy IPA

100 calories 4 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.027 (recipe based estimate)
Post Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 100 calories (Per 12oz)
Carbs: 4 g (Per 12oz)
Created: Wednesday March 4th 2020
1.032
0.999
4.2%
21.9
3.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Pale Ale4 lb Pale Ale 37 3.5 57.1%
1 lb American - White Wheat1 lb White Wheat 40 2.8 14.3%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 14.3%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 14.3%
7 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.05 oz Galaxy0.05 oz Galaxy Hops Pellet 14.25 First Wort 60 min 3.05 0.5%
1 oz Yakima Chief Hops - Citra LupuLN2 (Cryo)1 oz Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Whirlpool at 180 °F 30 min 6.24 9.6%
1 oz Yakima Chief Hops - Mosaic LupuLN2 (Cryo)1 oz Mosaic LupuLN2 (Cryo) Hops Lupulin Pellet 22 Whirlpool at 180 °F 30 min 5.49 9.6%
2 oz Galaxy2 oz Galaxy Hops Pellet 14.25 Whirlpool at 180 °F 30 min 7.12 19.1%
2.15 oz Citra2.15 oz Citra Hops Pellet 13.3 Dry Hop 3 days 20.6%
2.25 oz Mosaic2.25 oz Mosaic Hops Pellet 12.5 Dry Hop 3 days 21.5%
2 oz Galaxy2 oz Galaxy Hops Pellet 15.4 Dry Hop 3 days 19.1%
10.45 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Amyloglucosidase Water Agt Mash 0 min.
2.50 g Amyloglucosidase Water Agt Primary 0 min.
5 ml Monk fruit extract Flavor Kegging 0 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
100%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 64 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
NE IPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
65 5 60 150 75 0
Update with final amounts

5 gal mash RO water:
1.8 g gypsum
2.5 g CaCl2
1 g Epsom
2.5 g NaCl2
1.5 mL lactic acid

2.75 gal sparge water:
1 g gypsum
1.4 g CaCl2
0.6 g Epsom
1.4 g NaCl2
1 mL lactic acid

Post sparge, add 5 mL lactic acid to drop pH to 5.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Mash (148 F) Strike 152 °F 148 °F 80 min
2.75 gal Sparge -- -- 5 min
Starting Mash Thickness: 4 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 4 qt/lb 7 28  
Mash volume with grains (equipment estimates 7.41 g | 29.6 qt) 7.56 30.2  
Grain absorption losses -0.88 -3.5  
Remaining sparge water volume (equipment estimates 1.63 g | 6.5 qt) 1.13 4.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.5 g | 30 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0 -0  
Post boil Volume 6 24  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Top off amount 0.15 0.6  
Going into fermentor 6 24  
Total: 8.13 32.5
Equipment Profile Used: System Default
 
Notes

Split dry hop into 2 additions

Stick with listed amount of monk fruit extract, but add more if needed to balance dry finish


Brew day: 07-MAR-20

Temp dropped to 55F on 13-MAR-20, warmed back to 62F on 14-MAR-20.

Dry hops and monk fruit extract added on 14-MAR-20. After 1-2 days cold crash and keg. Take FG reading prior to kegging.

Kegged on 17-MAR-20

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  • Last Updated: 2020-04-30 12:01 UTC