View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Tropical Haze NEIPA

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Source: AHA
Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)

Created: Thursday December 6th 2018

Original Gravity:

1.065

Final Gravity:

1.015

ABV (standard):

6.6%

IBU (tinseth):

52.5

SRM (morey):

4.1

Mash pH

5.7

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Brew Log History

Target 67°F
Ambient: {{ stats.ambient | number:0 }} °F

OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz

Readings: {{ readingsCount | number }}

Device Filter
{{ device.name | titlecase }} {{ ((device.name | lowercase) != (device.type | lowercase)) ? (device.type | titlecase) : '' }}

Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	American - Pale 2-Row10 lb Pale 2-Row	37	1.8	74.1%
1 lb	Flaked Oats1 lb Flaked Oats	33	2.2	7.4%
1 lb	Flaked Wheat1 lb Flaked Wheat	34	2	7.4%
0.75 lb	American - Carapils (Dextrine Malt)0.75 lb Carapils (Dextrine Malt)	33	1.8	5.6%
0.75 lb	Cane Sugar0.75 lb Cane Sugar - (late boil kettle addition)	46	0	5.6%
13.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.65 oz	Citra0.65 oz Citra Hops	Pellet	11	First Wort	60 min	28.92	5.8%
0.25 oz	Citra0.25 oz Citra Hops	Pellet	11	Whirlpool at 180 °F	40 min	1.12	2.2%
0.25 oz	Mosaic0.25 oz Mosaic Hops	Pellet	12.5	Whirlpool at 180 °F	40 min	1.28	2.2%
0.25 oz	Azacca0.25 oz Azacca Hops	Pellet	15	Whirlpool at 180 °F	40 min	1.53	2.2%
0.50 oz	Citra0.5 oz Citra Hops	Pellet	11	Whirlpool at 180 °F	30 min	2.25	4.5%
0.50 oz	Mosaic0.5 oz Mosaic Hops	Pellet	12.5	Whirlpool at 180 °F	30 min	2.55	4.5%
0.50 oz	Azacca0.5 oz Azacca Hops	Pellet	15	Whirlpool at 180 °F	30 min	3.06	4.5%
0.75 oz	Citra0.75 oz Citra Hops	Pellet	11	Whirlpool at 180 °F	20 min	3.37	6.7%
0.75 oz	Mosaic0.75 oz Mosaic Hops	Pellet	12.5	Whirlpool at 180 °F	20 min	3.83	6.7%
0.75 oz	Azacca0.75 oz Azacca Hops	Pellet	15	Whirlpool at 180 °F	20 min	4.6	6.7%
1 oz	Citra1 oz Citra Hops	Pellet	11	Dry Hop	5 days		9%
1 oz	Mosaic1 oz Mosaic Hops	Pellet	12.5	Dry Hop	5 days		9%
1 oz	Azacca1 oz Azacca Hops	Pellet	15	Dry Hop	5 days		9%
1 oz	Citra1 oz Citra Hops	Pellet	11	Dry Hop	10 days		9%
1 oz	Mosaic1 oz Mosaic Hops	Pellet	12.5	Dry Hop	10 days		9%
1 oz	Azacca1 oz Azacca Hops	Pellet	15	Dry Hop	10 days		9%
11.15 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
4.15 oz	Citra (Pellet) 4.1499999905072 oz Citra (Pellet) Hops	35.66	37.2%
3.50 oz	Mosaic (Pellet) 3.499999991994 oz Mosaic (Pellet) Hops	7.66	31.4%
3.50 oz	Azacca (Pellet) 3.499999991994 oz Azacca (Pellet) Hops	9.19	31.4%
11.15 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.78 gal	Sac Rest	Infusion	--	150 °F	60 min
4.33 gal	Batch Sparge	Sparge	--	168 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tbsp	Yeast Nutrient		Other	Boil	10 min.

Yeast

Wyeast - London Ale III 1318

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	High
Optimum Temp:	64 - 74 °F	Starter:	No
Fermentation Temp:	67 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 116 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Force Carb CO₂ Level: 2.5 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
125	0	0	150	75	0
Mash Chemistry and Brewing Water Calculator

Notes

Mash at 150° F (66° C) until conversion is complete. Lauter and sparge to collect 7.5 gal. (28.5 L) of wort and boil 60 minutes. Do not add Whirlfloc or Irish moss. At flameout, wait until wort cools to 180° F (82° C) to avoid volatizing hop oils. Set timer for 40 minutes and add first hop stand addition. After 10 minutes and 20 minutes, respectively, add the second and third hop stand additions. After the total hop stand of 40 minutes, chill wort to 67° F (19° C), decant starter, pitch yeast, and aerate.

Over the course of the two-week fermentation, ramp the temperature up to 73° F (23° C) to ensure full attenuation. On approximately day five of fermentation, when attenuation has reached about 80 percent, add the first dry hop addition.

(Optionally, you could add a can of thawed pineapple or grapefruit juice concentrate at this point.) Five days later, remove the first dry hop addition, add the second addition, and dry hop for five more days. Carbonate to 2.5 volumes of CO2 (or add 3.75 oz./106 g corn sugar if bottling) and drink fresh. Prost!

Last Updated and Sharing

1,340

Views

Brews

Public: Yup, Shared
Last Updated: 2019-01-05 15:16 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

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!

View Recipe

Tropical Haze NEIPA

{{ formatHeaderDate(dates.navStart) | date:'mediumDate' }} to {{ formatHeaderDate(dates.navEnd) | date:'mediumDate' }}

{{ formatHeaderDate(dates.navStart) | date:'mediumDate' }} ^to {{ formatHeaderDate(dates.navEnd) | date:'mediumDate' }}