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Jan 2019 vermont haze

Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 11 liters
Post Boil Size: 5 liters
Pre Boil Gravity: 1.094 (recipe based estimate)
Post Boil Gravity: 1.207 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 150 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)

Created: Sunday January 5th 2020

Kjeller 5 Hop Bursted Pale Ale 25 L

by Kjeller 5

OG: 1.051 FG: 1.009 ABV: 5.6% IBU: 36

BASIC LAGER

by Hanuman

OG: 1.051 FG: 1.011 ABV: 5.3% IBU: 37

Original Gravity:

1.049

Final Gravity:

1.011

ABV (standard):

5.0%

IBU (tinseth):

32.6

SRM (morey):

5.3

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.50 kg	Canadian - Pale 2-Row3.5 kg Pale 2-Row	36	1.75	70%
1 kg	Flaked Oats1 kg Flaked Oats	33	2.2	20%
0.20 kg	Briess - Carapils Malt0.2 kg Carapils Malt	34.5	1.5	4%
0.30 kg	Canadian - Honey Malt0.3 kg Honey Malt	37	25	6%
5 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Citra1 oz Citra Hops	Pellet	11	Whirlpool at 72 °C	20 min	7.43	28.6%
1 oz	Sabro1 oz Sabro Hops	Pellet	14	Whirlpool at 72 °C	20 min	9.45	28.6%
1.50 oz	CTZ1.5 oz CTZ Hops	Leaf/Whole	15.5	Whirlpool at 72 °C	20 min	15.7	42.9%
3.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Citra (Pellet)	7.43	28.6%
1 oz	Sabro (Pellet)	9.45	28.6%
1.50 oz	CTZ (Leaf/Whole)	15.7	42.9%
3.50 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
15 L	Strike	68 °C	68 °C	60 min
		--	76 °C	15 min
18 L	Sparge	--	100 °C	10 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 68 °C

Other Ingredients

Amount	Name	Type	Use	Time
6 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.
2 g	Table Salt	Water Agt	Mash	1 hr.

Yeast

Escarpment Labs - Vermont Ale

Amount:	1 Each	Cost:
Attenuation (avg):	78%	Flocculation:	Medium
Optimum Temp:	19 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 89 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Hazy IPA

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	2	2	175	90	0
Added 1 tsp cal cl to lower mash ph. Only got to 5.77. Sparge water used 1.5 tsp phospric acid and dropped to 6.0. Try 2.5 tsp next time.
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

310

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Brews

Public: Yup, Shared
Last Updated: 2020-01-05 22:50 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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