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Hazy 3.0 - Sabro & Strata - Dai Kide

Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 40 min
Batch Size: 15 liters (ending kettle volume)
Pre Boil Size: 20 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Dai Kide
Calories: 206 calories (Per 330ml)
Carbs: 20.8 g (Per 330ml)

Created: Monday January 18th 2021

Perfectly Cromulent - Hazy IPA / NEIPA - Dai Kide

by Dai Kide

OG: 1.062 FG: 1.013 ABV: 6.5% IBU: 51

Deadcrush NEIPA

by ddddddd

OG: 1.061 FG: 1.018 ABV: 5.6% IBU: 45

Original Gravity:

1.067

Final Gravity:

1.016

ABV (standard):

6.8%

IBU (tinseth):

50.0

SRM (morey):

4.9

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.20 kg	German - Pale Ale2.2 kg Pale Ale	39	2.3	50%
1 kg	German - Wheat Malt1 kg Wheat Malt	37	2	22.7%
0.80 kg	Rolled Oats0.8 kg Rolled Oats	33	2.2	18.2%
0.10 kg	Lactose (Milk Sugar)0.1 kg Lactose (Milk Sugar) - (late boil kettle addition)	41	1	2.3%
0.30 kg	Muntons - Dry Malt Extract - Light0.3 kg Dry Malt Extract - Light - (late boil kettle addition)	42	4.3	6.8%
4.40 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
5 g	Yakima Valley Hops - Sabro (15.1 AA)	Pellet	15.1	Boil	5 min	2.7	3.6%
5 g	Yakima Valley Hops - Strata (12 AA)	Pellet	12	Boil	5 min	2.14	3.6%
25 g	Yakima Valley Hops - Sabro (15.1 AA)	Pellet	15.1	Whirlpool at 75 °C	20 min	25.17	17.9%
25 g	Yakima Valley Hops - Strata (12 AA)	Pellet	12	Whirlpool at 75 °C	20 min	20	17.9%
40 g	Yakima Valley Hops - Sabro (15.1 AA)	Pellet	15.1	Dry Hop (High Krausen) at 22 °C	Day 4		28.6%
40 g	Yakima Valley Hops - Strata (12 AA)	Pellet	12	Dry Hop (High Krausen) at 22 °C	Day 4		28.6%
140 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
70 g	Yakima Valley Hops - Sabro (15.1 AA) (Pellet)	27.87	50.1%
70 g	Yakima Valley Hops - Strata (12 AA) (Pellet)	22.14	50.1%
140 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
20 L	Single Infusion Mash	Infusion	68 °C	68 °C	40 min

Other Ingredients

Amount	Name	Type	Use	Time
6 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 each	Campden Tablets	Water Agt	Mash	1 hr.
4 g	Gypsum	Water Agt	Mash	1 hr.
3 g	Table Salt	Water Agt	Mash	1 hr.
5 g	ascorbic acid	Water Agt	Bottling	0 min.

Yeast

Lallemand - Verdant IPA

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	18 - 23 °C	Starter:	Yes
Fermentation Temp:	22 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 86 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 63.1 g Temp: 22 °C CO₂ Level: 1.8 Volumes

Target Water Profile

BrewRO Reverse Osmosis

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
176.3	6	66	238.7	128.6	2
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

596

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Brews

Public: Yup, Shared
Last Updated: 2021-02-13 04:38 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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