Method:All Grain Style:Specialty IPA: New England IPA Boil Time:30 min Batch Size:21 liters
(fermentor volume) Pre Boil Size:25.52 liters Post Boil Size:23.5 liters Pre Boil Gravity:1.065
(recipe based estimate)
Post Boil Gravity:1.070
(recipe based estimate)
Efficiency: 70%
(brew house) Hop Utilization:99% Calories:214 calories
(Per 330ml)
Carbs:19.1 g
(Per 330ml)
This is part of my hazy experiment series, the quest for the ultimate hazy recipe!
The first wort hop is down to force of habit, I just can't not put hops in at the start but maybe by V5 I will work up the courage to go without a bittering hop addition.
So, fairly standard affair but it brings together everything I have learned about making this style from my job at Stewart Brewing and various sources online. High chloride, low sulphate, simple grain bill with lots of wheat, oats, and dextrin malt to round out the body. I'm also using lactic acid to lower the pH in the mash for better efficiency and saccharide conversion during fermentation.
Hop additions lean towards the cold side with plenty of dry hopping in the works, the variety just depends on what I can get my hands on at the time. Dry hopping will occur frequently throughout active fermentation and diac rest as well as gently rousing the yeast with Co2.
Conditioning will take place in a corny keg using a closed Co2 transfer before the beer is carbonated to 2.5 vols.
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Last Updated: 2023-04-12 20:09 UTC
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NEW Water Requirements:
Hazy V4
Equipment Profile Used
System Default
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Water Requirements:
Hazy V4
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Recipe Cost
£ (GBP)
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.
Gallons
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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