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Juicy Biatch

Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Volzhausen
Calories: 234 calories (Per 12oz)
Carbs: 21.4 g (Per 12oz)

Created: Wednesday June 1st 2022

Howl at the Moon Hazy DIPA V.2 - 10 Day Brews Ep. 3

by Wolf King Brewing

OG: 1.072 FG: 1.012 ABV: 8.3% IBU: 20

Original Gravity:

1.071

Final Gravity:

1.014

ABV (standard):

7.4%

IBU (tinseth):

17.6

SRM (morey):

5.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	Avangard - Pilsner9 lb Pilsner	37.3	1.7	63.7%
2 lb	Simpsons - Finest Pale Ale Golden Promise2 lb Finest Pale Ale Golden Promise	37	2.4	14.2%
1 lb	Flaked Oats1 lb Flaked Oats	33	2.2	7.1%
1 lb	Flaked Wheat1 lb Flaked Wheat	34	2	7.1%
8 oz	Briess - Wheat Malt, White8 oz Wheat Malt, White	39.1	2.5	3.5%
5 oz	Briess - Carapils Malt5 oz Carapils Malt	34.5	1.5	2.2%
5 oz	Briess - Victory Malt5 oz Victory Malt	34.5	28	2.2%
14.12 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Yakima Chief Hops - Amarillo Cryo1 oz Amarillo Cryo Hops	Pellet	17.4	Boil	3 min	6.85	11.1%
1 oz	El Dorado1 oz El Dorado Hops	Pellet	13.4	Boil	3 min	5.28	11.1%
1 oz	Barth-Haas - Sabro1 oz Sabro Hops	Pellet	14	Boil	3 min	5.51	11.1%
2 oz	Amarillo2 oz Amarillo Hops	Pellet	8.5	Dry Hop (High Krausen)	3 days		22.2%
2 oz	El Dorado2 oz El Dorado Hops	Pellet	13.4	Dry Hop (High Krausen)	3 days		22.2%
2 oz	Barth-Haas - Sabro2 oz Sabro Hops	Pellet	14	Dry Hop (High Krausen)	3 days		22.2%
9 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Yakima Chief Hops - Amarillo Cryo (Pellet)	6.85	11.1%
3 oz	El Dorado (Pellet)	5.28	33.3%
3 oz	Barth-Haas - Sabro (Pellet) 2.9999999931377 oz Sabro (Pellet) Hops	5.51	33.3%
2 oz	Amarillo (Pellet)		22.2%
9 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6 gal		Infusion	164 °F	152 °F	45 min
1.875 gal		Sparge	170 °F	160 °F	15 min

Other Ingredients

Amount	Name	Type	Use
4 g	Epsom Salt (MgSO4)	Water Agt	Mash
2 g	Gypsum	Water Agt	Mash
1 g	Calcium Chloride (anhydrous)	Water Agt	Mash

Yeast

Omega Yeast Labs - Voss Kveik OYL-061

Amount:	1 Each	Cost:
Attenuation (avg):	79%	Flocculation:	Medium
Optimum Temp:	68 - 98 °F	Starter:	No
Fermentation Temp:	95 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 126 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
Mash Chemistry and Brewing Water Calculator

Notes

Mash 8.2gal of RO water at 163 (target mash temp 152) for 45 minutes or when 1.055 OG is reached. Boil for 45 minutes, no bittering hops. At flame-out, add 1oz each Amarillo, El Dorado, and Sabro. Cool wort to 90-95 degrees. Double pitch 2 packs of Omega OYL-061 Voss Kveik (not using starter and had extra pack) and ferment at 95 degrees for 3-5 days (will go quick/hotter = fruitier esters) until 1.015 is reached. Cold-crash and rack into keg and carbonate at 14psi for about 2 weeks or force-carb at 30psi for 3 days.

Last Updated and Sharing

816

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Public: Yup, Shared
Last Updated: 2023-11-03 17:43 UTC

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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