Hazy Eights Double NE IPA Beer Recipe | All Grain American IPA by Brewer #51994 | Brewer's Friend
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Hazy Eights Double NE IPA

239 calories 18.7 g 12 oz
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 239 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Saturday February 22nd 2020
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Death to England

by Mpshall

OG: 1.070 FG: 1.016 ABV: 7.1% IBU: 49

1.073
1.010
8.2%
58.6
3.6
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Briess - Pilsen Malt 2-Row11 lb Pilsen Malt 2-Row 37 1.2 73.3%
2 lb Torrified Wheat2 lb Torrified Wheat 36 2 13.3%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.7%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 42 0.5 6.7%
15 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Hopback 20 min 58.56 100%
1 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.1 gal Strike 161 °F 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A38 Juice
Amount:
2 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 129 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
"Hazy Eights Double NE IPA" American IPA beer recipe by Brewer #51994. All Grain, ABV 8.2%, IBU 58.56, SRM 3.6, Fermentables: (Pilsen Malt 2-Row, Torrified Wheat, Flaked Oats, Corn Sugar - Dextrose) Hops: (Amarillo) Other: (Gypsum)
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  • Public: Yup, Shared
  • Last Updated: 2020-03-02 21:13 UTC
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