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Haze Craze

Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 6.7 gallons (fermentor volume)
Pre Boil Size: 7.2 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)

Created: Tuesday February 26th 2019

Original Gravity:

1.050

Final Gravity:

1.011

ABV (standard):

5.1%

IBU (tinseth):

70.0

SRM (morey):

4.2

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	American - Pale 2-Row10 lb Pale 2-Row	37	1.8	75.5%
1 lb	Flaked Wheat1 lb Flaked Wheat	34	2	7.5%
1 lb	Flaked Oats1 lb Flaked Oats	33	2.2	7.5%
8 oz	American - Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt)	33	1.8	3.8%
8 oz	German - Wheat Malt8 oz Wheat Malt	37	2	3.8%
4 oz	Canadian - Honey Malt4 oz Honey Malt	37	25	1.9%
13.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Warrior0.5 oz Warrior Hops	Pellet	16	Boil	60 min	23.36	4.8%
1 oz	Citra1 oz Citra Hops	Pellet	11	Boil	5 min	6.4	9.5%
2 oz	Mosaic2 oz Mosaic Hops	Leaf/Whole	12.5	Whirlpool at 212 °F	30 min	27.95	19%
1 oz	Citra1 oz Citra Hops	Pellet	11	Whirlpool at 212 °F	30 min	12.3	9.5%
1 oz	Citra1 oz Citra Hops	Pellet	11	Dry Hop	3 days		9.5%
2 oz	Mosaic2 oz Mosaic Hops	Pellet	12.5	Dry Hop	3 days		19%
2 oz	Citra2 oz Citra Hops	Pellet	11	Dry Hop	7 days		19%
1 oz	Mosaic1 oz Mosaic Hops	Pellet	12.5	Dry Hop	7 days		9.5%
10.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Warrior (Pellet)	23.36	4.8%
5 oz	Citra (Pellet) 4.9999999885628 oz Citra (Pellet) Hops	18.7	47.5%
2 oz	Mosaic (Leaf/Whole)	27.95	19%
3 oz	Mosaic (Pellet)	0	28.5%
10.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4 gal		Temperature	--	154 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Yeast

Imperial Yeast - A24 Dry Hop

Amount:	1 Each	Cost:
Attenuation (custom):	78%	Flocculation:	Medium
Optimum Temp:	64 - 74 °F	Starter:	No
Fermentation Temp:	66 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 110 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Used distilled water Added 1tsp gypsum + 2.5tsp calcium chloride into the boil (not mash)
Mash Chemistry and Brewing Water Calculator

Notes

5.3 gallons of Strike water
Heated Strike water to 160
Added grains
Mash set to 154 initially but temp was consistently reading 150-152 so I increased to 155 about 25 mins into mash

3.2 gallons of sparge water heated to 160

Photo 1: pre boil gravity
Photo 2: OG

Used too much sparge water and OG came out too low.
Pre boil gravity is 1.042
Collected about 7.25 gallons

Added 1tsp Gypsum and 2.5tsp Calcium Chloride to the boil.

Boiled 90 minutes to try to increase the gravity. Still had about 6.75 gallons at end of boil.

OG is 1.050

Pitched yeast directly w/o starter - imperial dry hop yeast strain

Keezer set to 66

1st dry hop added on day 3 (2oz mosaic and 1 oz Citra). Added loose.
Temp increased to 68 at time of 1st dry hop

2nd dry hop added on day 5 (2oz citra and 1 oz of mosaic). The 1st dry hop addition was still floating on the top so I added the citra in the hop basket and the mosaic in a bag. Both weighed down with marbles.
Temp increased to 70

On day 9 decreased temp to 35 to cold crash. Replaced blow off with air lock so I don’t draw in sanitizer with the negative pressure.

Kegged day 10. Back in keezer at 38 and set to 40 PSI with the gas line connected to the beer out post for 24 hours.