COVID Hazy IPA - Beer Recipe - Brewer's Friend

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COVID Hazy IPA

241 calories 23.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 241 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
Created: Sunday April 5th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
24 lb American - Pilsner24 lb Pilsner 37 1.8 68.6%
4.25 lb Flaked Wheat4.25 lb Flaked Wheat 34 2 12.1%
4.25 lb Flaked Oats4.25 lb Flaked Oats 33 2.2 12.1%
2.50 lb United Kingdom - Golden Naked Oats2.5 lb Golden Naked Oats 33 10 7.1%
35 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Boil 60 min 24.29 11.4%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 15 min 7.71 5.7%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil 15 min 8.9 5.7%
1 oz Calypso1 oz Calypso Hops Pellet 13 Boil 15 min 9.11 5.7%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 5 min 3.1 5.7%
5 oz Citra5 oz Citra Hops Pellet 11 Dry Hop 2 days 28.6%
3.50 oz Simcoe3.5 oz Simcoe Hops Pellet 12.7 Dry Hop 2 days 20%
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Dry Hop 2 days 11.4%
1 oz Calypso1 oz Calypso Hops Pellet 13 Dry Hop 2 days 5.7%
17.50 oz / $ 0.00
 
Yeast
The Yeast Bay - Vermont Ale
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 282 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.73 gal (54.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.73 gal (6.9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 18.11 gal (72.45 qt). Suggest reducing strike water volume to 9.2 gal (36.8 qt) and adding 6.11 gal (24.45 qt) sparge/top-off. 15.31 61.3  
Strike water volume at mash thickness of 1.75 qt/lb 15.31 61.3  
Mash volume with grains 18.11 72.5  
Grain absorption losses -4.38 -17.5  
Remaining sparge water volume (equipment estimates 3.04 g | 12.2 qt) 3.31 13.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.73 g | 54.9 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 18.63 74.5
Equipment Profile Used: System Default
 
Notes

Yeast Wyeast 1318 London Ale III
The Yeast Bay Hazy Days
GigaYeast GY054 (Vermont IPA)
White Labs WLP095 (Burlington Ale) yeast

Single infusion mash at 152F for 90 mins.
Raise to 168F mashout temperature and hold for 10 mins.

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  • Last Updated: 2021-10-23 13:22 UTC