Neutralizer NZ Haze - Beer Recipe - Brewer's Friend

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Neutralizer NZ Haze

202 calories 16.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 70 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 58% (brew house)
Source: Brian
Calories: 202 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Saturday April 25th 2020
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1.062
1.009
6.9%
49.7
6.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb American - Pale 2-Row15 lb Pale 2-Row 37 1.8 93.8%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 1.6%
12 oz United Kingdom - United Kingdom - Premium English Caramalt12 oz United Kingdom - United Kingdom - Premium English Caramalt 35 22 4.7%
256 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Pacific Gem1 oz Pacific Gem Hops Pellet 15.4 Boil at 203 °F 10 min 14.07 8.3%
0.50 oz Nelson Sauvin0.5 oz Nelson Sauvin Hops Pellet 12.5 Boil at 203 °F 10 min 5.71 4.2%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 12.5 Boil at 203 °F 5 min 6.28 8.3%
1 oz Pacific Gem1 oz Pacific Gem Hops Pellet 15.4 Boil 1 min 1.67 8.3%
1 oz Pacific Gem1 oz Pacific Gem Hops Pellet 15.4 Whirlpool at 185 °F 30 min 8.39 8.3%
2 oz Nelson Sauvin2 oz Nelson Sauvin Hops Pellet 12.5 Whirlpool at 185 °F 30 min 13.62 16.7%
1 oz Pacific Gem1 oz Pacific Gem Hops Pellet 15.4 Dry Hop at 68 °F 3 days 8.3%
4.50 oz Nelson Sauvin4.5 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop at 68 °F 3 days 37.5%
12 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
0.50 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 15.12 psi       Temp: 45 °F       CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
86.6 5 12 93.4 93 46.9
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Temperature 158 °F 165 °F 60 min
2.5 gal Sparge 170 °F 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 7 28  
Mash volume with grains 8.28 33.1  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 2.74 g | 11 qt) 2.25 9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.49 g | 30 qt) 7 28  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume (equipment estimates 5.61 g | 22.5 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.89 g | 23.6 qt) 5.5 22  
Total: 9.25 37
Equipment Profile Used: System Default
 
Notes

Heat 6 gallons mash water to 158 deg F. After 5 minutes, pH reading pulled from top of mash tun was 4.95. After 18 mins, mash temp was 154.8 deg F. After 30 minutes, pH was 5.10 pulled from bottom of mash tun. At 55 mins, mash gravity was 1.064 (this could have been effected by temperature). Added 1.25 gallons of 195 deg F water at 70 mins to raise temp, which was at 148.5 deg F. This raised the temp to 156 deg F. At 90 mins added 1.25 gallons boiling water which raised temp for mashout to 185 deg F. Pre-boil OG was 1.052 after settling to room temperature. Approx 7 gallons of water pre-boil.

TASTING NOTES:
Nelson Sauvin - distinctive "new world" white wine, fruitiness with fresh crushed gooseberry and grape infused flavors
Pacific Gem - spicy black pepper and berry fruit, delicate blackberry, floral, and oak

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  • Last Updated: 2020-05-05 21:02 UTC