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Krush SH Hazy

Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 6.13 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Tim Hamersly
Hop Utilization: 80%
Calories: 221 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)

Created: Thursday January 23rd 2025

Original Gravity:

1.067

Final Gravity:

1.015

ABV (standard):

6.8%

IBU (tinseth):

0.0

SRM (morey):

6.1

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
11.50 lb	United Kingdom - Golden Promise11.5 lb Golden Promise	37	3	71.9%
1.50 lb	Flaked Oats1.5 lb Flaked Oats	33	2.2	9.4%
1.50 lb	Flaked Wheat1.5 lb Flaked Wheat	34	2	9.4%
1 lb	Briess - White Wheat Malt1 lb White Wheat Malt	39.1	2.5	6.3%
0.50 lb	Rice Hulls0.5 lb Rice Hulls	0	0	3.1%
16 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	Bill %
10 oz	Krush10 oz Krush Hops	Pellet	13	Whirlpool at 160 °F	40 min	62.5%
6 oz	Krush6 oz Krush Hops	Pellet	13	Dry Hop at 60 °F	4 days	37.5%
16 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
16 oz	Krush (Pellet) 15.999999963401 oz Krush (Pellet) Hops		0	100%
16 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
30 qt	Low mash temp for high adjunct ratio	Infusion	148 °F	148 °F	60 min
2 qt	Pour over sparge	Sparge	180 °F	170 °F	10 min
Starting Mash Thickness: 2 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
4 g	Ascorbic Acid	Water Agt	Mash	1 hr.
8 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
0.50 each	Campden Tablets	Water Agt	Mash	1 hr.
2 g	Epsom Salt	Water Agt	Mash	1 hr.
0.50 tbsp	Five Star Chemicals - 5.2 pH Stabilizer	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.
5.27 ml	Lactic acid	Water Agt	Mash	1 hr.
1.60 g	Salt	Water Agt	Mash	1 hr.
4 g	CellarScience - FermFed	Other	Primary	0 min.
2 g	CellarScience - Tropic Thunder	Other	Primary	0 min.
2 ml	Acid to counteract dry hops	Water Agt	Primary	0 min.
1 ml	ALDC	Water Agt	Secondary	0 min.
0.20 g	Ascorbic Acid	Water Agt	Secondary	0 min.

Yeast

CellarScience - Nectar

Amount:	1 Each	Cost:
Attenuation (custom):	75%	Flocculation:	Medium
Optimum Temp:	64 - 72 °F	Starter:	No
Fermentation Temp:	72 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 119 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
82.3	6.1	19.6	150.1	58.9	0
Mash Chemistry and Brewing Water Calculator

Notes

Do not use Glucabuster. Will break down haze forming proteins. Add more rice hulls if mash flow is bad.

**For stable haze, make sure pH is correct during mash and boil. Mash: 5.1 - 5.3 and Boil: 4.2 - 4.6

Pitch at 75 F

First 5 days at 68F, then raise temp to 72 F for 2 days after Krausen has fallen.

Lower temperature to 65 F before dry hopping.

Add Ascorbic acid and ALDC enzyme and 2ml Lactic acid with dry hops to minimize hop creep and production of diacetyl. Dry hops will increase pH so acid will counteract this. Final pH should be 4.3 - 4.5.

Final pH 4.3 - 4.5
OG Brix: 15.80 (adjusted) , OG 1.067
FG Brix: 8.35 (corrected for refractometer w/ alcohol), OG 1.015

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2025-02-10 06:24 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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