Hazy Bye Bye-PA - Beer Recipe - Brewer's Friend

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Hazy Bye Bye-PA

251 calories 22.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 8.5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 4 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.162 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 251 calories (Per 12oz)
Carbs: 22.9 g (Per 12oz)
Created: Saturday April 25th 2020
1.076
1.015
8.0%
45.0
5.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Castle Malting - Château Pilsen 2RS2 kg Château Pilsen 2RS 37 1.9 22.2%
4 kg Dry Malt Extract - Light4 kg Dry Malt Extract - Light - (late boil kettle addition) 42 4 44.4%
1 kg Crisp Malting - Pale Wheat Malt1 kg Pale Wheat Malt 38.7 2 11.1%
2 kg Flaked Oats2 kg Flaked Oats 33 2.2 22.2%
9 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Chief Hops - Simcoe LupuLN2 (Cryo)0.5 oz Simcoe LupuLN2 (Cryo) Hops Lupulin Pellet 24.5 Boil 60 min 27.35 2.9%
1 oz Yakima Chief Hops - Simcoe LupuLN2 (Cryo)1 oz Simcoe LupuLN2 (Cryo) Hops Lupulin Pellet 24.5 Whirlpool at 170 °F 0 min 5.61 5.7%
2 oz Yakima Valley Hops - Citra2 oz Citra Hops Pellet 13.4 Boil at 170 °F 0 min 11.4%
2 oz Yakima Valley Hops - Mosaic2 oz Mosaic Hops Pellet 13.6 Whirlpool at 170 °F 0 min 11.98 11.4%
2 oz Yakima Chief Hops - Simcoe LupuLN2 (Cryo)2 oz Simcoe LupuLN2 (Cryo) Hops Lupulin Pellet 24.5 Dry Hop 2 days 11.4%
3 oz Yakima Valley Hops - Citra3 oz Citra Hops Pellet 13.4 Dry Hop 7 days 17.1%
3 oz Yakima Valley Hops - Mosaic3 oz Mosaic Hops Pellet 13.6 Dry Hop 7 days 17.1%
4 oz Yakima Valley Hops - AU Galaxy4 oz AU Galaxy Hops Pellet 14 Boil 0 min 22.9%
17.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.25 tsp Calcium Chloride (anhydrous) Water Agt Mash 0 min.
1.25 tsp Gypsum Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 207 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
0.25 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 207 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
1.50 g/gallon calcium chloride = 12.75G
3.5g per teaspoon

.50 g/gallon gypsum = 4.25G
4g per teaspoon


CaCL = 3.25 teaspoons
Gypsum = 1.25 teaspoons
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Strike 150 °F 150 °F 80 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.69 g | 26.7 qt) 7.13 28.5  
Mash volume with grains (equipment estimates 7.57 g | 30.3 qt) 8.01 32  
Grain absorption losses -1.38 -5.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.06 g | 20.2 qt) 5.5 22  
Volume increase from sugar/extract (late additions) 0.69 2.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.24 -1  
Post boil Volume 4 16  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Top off amount 4.61 18.5  
Volume into fermentor 8.5 34  
Total: 7.13 28.5
Equipment Profile Used: System Default
 
Notes

-See water notes!

-Mash with 3.5 gallons (12.5 L) of water and go for an extra 20 minutes for full conversion (80 mins total). Mash in low temperature range of 145-150F.

Yeast Care & Starter:

-Take out of fridge 1 hour before use
-Mix 1 full pack of S04 and 1/4 pack of S05
-Divide into 2...1 for each bucket
-Empty yeast into two seperate 75 ml. of RO water at 70F (use big jar because yeast will expand)
-Let sit for 15 minutes
-Stir and add cooler water to bring it down to temperature of the beer.
-Pitch into buckets before 30 mins is up!

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  • Last Updated: 2020-05-23 06:45 UTC