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Hazy IPA

Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 55 liters (fermentor volume)
Pre Boil Size: 65.43 liters
Post Boil Size: 59.5 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Joshua Ballard
Calories: 224 calories (Per 12L)
Carbs: 21 g (Per 12L)

Created: Wednesday March 26th 2025

Mujoose #43

by Wolf Pack Brewing

OG: 1.056 FG: 1.010 ABV: 6.0% IBU: 33

Original Gravity:

1.068

Final Gravity:

1.014

ABV (standard):

7.1%

IBU (tinseth):

34.3

SRM (morey):

5.7

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 kg	Barrett Burston - Ale Malt12 kg Ale Malt	36.8	2.8	66.7%
3 kg	Rolled Oats3 kg Rolled Oats	33	2.2	16.7%
3 kg	Blue Lake Milling - Rolled Wheat3 kg Rolled Wheat	34	2	16.7%
18 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
50 g	Simcoe50 g Simcoe Hops	Pellet	12.7	Boil at 100 °C	60 min	26.29	4.8%
50 g	Simcoe50 g Simcoe Hops	Pellet	12.7	Whirlpool at 80 °C	20 min	3.58	4.8%
50 g	El Dorado50 g El Dorado Hops	Pellet	15.7	Whirlpool at 80 °C	20 min	4.43	4.8%
300 g	Simcoe300 g Simcoe Hops	Pellet	12.7	Dry Hop (High Krausen) at 20 °C	5 days		28.6%
300 g	El Dorado300 g El Dorado Hops	Pellet	15.7	Dry Hop (High Krausen) at 20 °C	5 days		28.6%
300 g	Citra300 g Citra Hops	Pellet	11	Dry Hop at 20 °C	5 days		28.6%
1,050 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
400 g	Simcoe (Pellet) 400 g Simcoe (Pellet) Hops	29.87	38.2%
350 g	El Dorado (Pellet) 350 g El Dorado (Pellet) Hops	4.43	33.4%
300 g	Citra (Pellet) 300 g Citra (Pellet) Hops		28.6%
1,050 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
50 L	Strike	72 °C	68 °C	90 min
	Decoction	68 °C	76 °C	15 min
80 L	Fly Sparge	72 °C	78 °C	--
Starting Mash Thickness: 3.65 L/kg Starting Grain Temp: 20 °C

Other Ingredients

Amount	Name	Type	Use	Time
11.60 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
5.30 g	Epsom Salt	Water Agt	Mash	1 hr.
25 ml	Lactic acid	Water Agt	Mash	1 hr.
18.60 g	Calcium Chloride (dihydrate)	Water Agt	Sparge	1 hr.
8.40 g	Epsom Salt	Water Agt	Sparge	1 hr.
1 g	Salt	Water Agt	Mash	1 hr.
1.70 g	Salt	Water Agt	Sparge	1 hr.
10 ml	Lactic acid	Water Agt	Sparge	1 hr.

Yeast

Lallemand - Lalbrew New England

Amount:	3 Each	Cost:
Attenuation (custom):	80%	Flocculation:	Medium
Optimum Temp:	15 - 22 °C	Starter:	No
Fermentation Temp:	21 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 685 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 1.64 bar Temp: 20 °C CO₂ Level: 2.25 Volumes

Target Water Profile

Ryde Water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60.1	13	19	120.4	42.4	0.1
Mash Chemistry and Brewing Water Calculator

Notes

I use wehatever sparge water I need from my HLT which carries 80L - so use what I need out of that

Ferment in a 58L kegmentor with floating hose - Adding dry hops at high krausan - say 3-4 days

5 days dry hop

Cold crash for 2 days - put a CO2 connect in with around 2psi connect to avoid negative pressure.

Transfer to a 50L keg with very low pressure

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2025-03-26 05:31 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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