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Phils Juicy NE IPA

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.66 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Beer & Brewing / Neil Fisher
Calories: 225 calories (Per 12oz)
Carbs: 21.7 g (Per 12oz)

Created: Thursday July 18th 2019

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OG: 1.084 FG: 1.022 ABV: 8.2% IBU: 84

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by Douglas Thompson

OG: 1.065 FG: 1.008 ABV: 7.5% IBU: 90

Haze of Light Double Hazy IPA

by Nebula Brewing

OG: 1.078 FG: 1.015 ABV: 8.2% IBU: 74

Original Gravity:

1.068

Final Gravity:

1.015

ABV (standard):

6.9%

IBU (tinseth):

85.4

SRM (morey):

6.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	American - Pale Ale10 lb Pale Ale	37	3.5	76.9%
1 lb	Flaked Wheat1 lb Flaked Wheat	34	2	7.7%
1 lb	Flaked Oats1 lb Flaked Oats	33	2.2	7.7%
1 lb	American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt)	33	1.8	7.7%
13 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.15 oz	Mosaic0.15 oz Mosaic Hops	Pellet	13.1	First Wort	0 min	8.16	1.6%
0.15 oz	Citra0.15 oz Citra Hops	Pellet	12.5	First Wort	0 min	0.71	1.6%
0.15 oz	El Dorado0.15 oz El Dorado Hops	Pellet	14.8	First Wort at 202 °F	0 min	0.84	1.6%
0.20 oz	Mosaic0.2 oz Mosaic Hops	Pellet	13.1	Whirlpool	40 min	3.92	2.2%
0.20 oz	Citra0.2 oz Citra Hops	Pellet	12.5	Whirlpool	40 min	3.75	2.2%
0.20 oz	El Dorado0.2 oz El Dorado Hops	Pellet	14.8	Whirlpool	40 min	4.43	2.2%
0.45 oz	Mosaic0.45 oz Mosaic Hops	Pellet	13.1	Whirlpool	30 min	8.83	4.9%
0.45 oz	Citra0.45 oz Citra Hops	Pellet	12.5	Whirlpool	30 min	8.43	4.9%
0.45 oz	El Dorado0.45 oz El Dorado Hops	Pellet	14.8	Whirlpool	30 min	9.98	4.9%
0.60 oz	Mosaic0.6 oz Mosaic Hops	Pellet	13.1	Whirlpool	20 min	11.77	6.6%
0.60 oz	Citra0.6 oz Citra Hops	Pellet	12.5	Whirlpool	20 min	11.24	6.6%
0.60 oz	El Dorado0.6 oz El Dorado Hops	Pellet	14.8	Whirlpool	20 min	13.3	6.6%
0.65 oz	Mosaic0.65 oz Mosaic Hops	Pellet	13.1	Dry Hop	8 days		7.1%
0.65 oz	Citra0.65 oz Citra Hops	Pellet	12.5	Dry Hop	8 days		7.1%
0.65 oz	El Dorado0.65 oz El Dorado Hops	Pellet	14.8	Dry Hop	8 days		7.1%
1 oz	Mosaic1 oz Mosaic Hops	Pellet	13.1	Dry Hop	4 days		10.9%
1 oz	Citra1 oz Citra Hops	Pellet	12.5	Dry Hop	4 days		10.9%
1 oz	El Dorado1 oz El Dorado Hops	Pellet	14.8	Dry Hop	4 days		10.9%
9.15 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
3.05 oz	Mosaic (Pellet)	32.68	33.3%
3.05 oz	Citra (Pellet) 3.0499999930233 oz Citra (Pellet) Hops	24.13	33.3%
3.05 oz	El Dorado (Pellet)	28.55	33.3%
9.15 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3.98 gal	Strike @ 162.3° / 66° grain	Temperature	--	149 °F	60 min
4.52 gal		Fly Sparge	--	170 °F	15 min
Starting Mash Thickness: 1.25 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
12 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
3 g	Gypsum	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.

Yeast

Wyeast - London Ale III 1318

Amount:	1 Each	Cost:
Attenuation (custom):	75%	Flocculation:	High
Optimum Temp:	64 - 74 °F	Starter:	Yes
Fermentation Temp:	67 °F	Pitch Rate:	2.0 (M cells / ml / ° P) 628 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.35 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
140	0	0	175	90	0
Use calcium chloride and calcium sulfate additions to adjust water profile to about 175–200 ppm chloride, 75–100 ppm sulfate, and 125–150 ppm calcium. Add half of the water salt additions to the mash and the rest at sparge.
Mash Chemistry and Brewing Water Calculator

Notes

Mash at 149°F (65°C) for 60 minutes.

Add half of the water salt additions to the mash and the rest at sparge.

Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.

Boil for 60 minutes.

Whirlpool for 40 minutes (from start to rest) following the hops schedule.

Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation.

YEAST: London Ale III (Wyeast 1318), Dry English Ale (White Labs WLP007), or Vermont/Conan

When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition.

About 4 days later, add the second dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2019-07-25 17:24 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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