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Lazy Hazy (No Boil NEIPA)

239 calories 24.6 g 12 oz
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Beer Stats
Method: Extract
Style: Specialty IPA: New England IPA
Boil Time: 0 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Frank Gallagher
Calories: 239 calories (Per 12oz)
Carbs: 24.6 g (Per 12oz)
Created: Saturday June 13th 2020
1.072
1.018
7.0%
31.9
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Briess - DME Bavarian Wheat3 lb DME Bavarian Wheat 44.6 3 75%
1 lb Briess - DME Pilsen Light1 lb DME Pilsen Light 45 2 25%
4 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Columbus1.5 oz Columbus Hops Pellet 14.2 Whirlpool at 170 °F 20 min 31.91 31.6%
1.50 oz El Dorado1.5 oz El Dorado Hops Pellet 13.5 Dry Hop 3 days 31.6%
1 oz Yakima Valley Hops - Idaho 71 oz Idaho 7 Hops Pellet 10.8 Dry Hop 3 days 21.1%
0.75 oz Ekuanot0.75 oz Ekuanot Hops Pellet 13.85 Dry Hop 3 days 15.8%
4.75 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 58 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle 2.2 8.8  
Volume increase from sugar/extract (early additions) 0.3 1.2  
Pre boil volume 2.5 10  
Boil off losses    
Post boil volume 2.5 10  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
Top off amount 0.06 0.2  
Going into fermentor 2.5 10  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.26 9
Equipment Profile Used: System Default
 
Notes

1) Bring 2.5 gallons of water to 160 F.
2) Add the DME and bring up to 170 F.
3) Add the Columbus hops and whirlpool at 170 F for 20 minutes.
4) Chill wort to 65 F.
5) Stir vigorous and then transfer to fermenter.
6) Pitch yeast.
7) Dry hop after two days while fermentation is still actice.
8) Bottle when final gravity is reached: ~7-10 days.

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  • Last Updated: 2020-07-10 16:55 UTC