August Hazy Summer NEIPA - Beer Recipe - Brewer's Friend

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August Hazy Summer NEIPA

201 calories 19.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Post Boil Size: 1 gallons
Pre Boil Gravity: 1.133 (recipe based estimate)
Post Boil Gravity: 1.333 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 201 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Sunday August 9th 2020
1.061
1.014
6.2%
24.2
17.6
5.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb American - Pale 2-Row - Toasted5.5 lb Pale 2-Row - Toasted 33 30 43.1%
3.50 lb United Kingdom - Golden Promise3.5 lb Golden Promise 37 3 27.5%
0.50 lb German - CaraFoam0.5 lb German - CaraFoam 37 1.8 3.9%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 15.7%
1 lb Aromatic Malt1 lb Aromatic Malt 35 20 7.8%
4 oz Corn Sugar - Dextrose4 oz Corn Sugar - Dextrose 42 0.5 2%
12.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Warrior0.5 oz Warrior Hops Pellet 16 Boil 30 min 10.04 3.9%
0.50 oz Yakima Valley Hops - Sabro0.5 oz Sabro Hops Pellet 15.1 Boil 20 min 7.47 3.9%
0.75 oz Citra0.75 oz Citra Hops Pellet 11 Boil 15 min 6.69 5.9%
2 oz Yakima Valley Hops - Sabro2 oz Sabro Hops Pellet 15.1 Whirlpool at 108 °F 60 min 15.7%
3 oz Citra3 oz Citra Hops Pellet 11 Whirlpool at 108 °F 60 min 23.5%
1.50 oz BSG - Sabro1.5 oz Sabro Hops Pellet 14 Dry Hop 4 days 11.8%
4.50 oz Citra4.5 oz Citra Hops Pellet 11 Dry Hop 4 days 35.3%
12.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Tablet Water Agt Mash 0 min.
2 g Epsom Salt Water Agt Mash 0 min.
3.50 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
1 g Gypsum Water Agt Mash 0 min.
 
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) 109 B cells required
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Simpson Spring - Easton Mass
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
11 1 20 30 13 16.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.7 gal Strike 166 °F 154 °F 60 min
2 gal Fly Sparge -- 212 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Based on your provided mash thickness (1.5 qt/lb), your strike volume will exceeds the total water needed for the recipe (4.29 g). Reduce mash thickness to 1.36 qt/lb or increase pre-boil volume to 2.89 g.    
Strike water volume at mash thickness of 1.5 qt/lb 4.69 18.8  
Mash volume with grains (equipment estimates 1 g | 4 qt) 5.69 22.8  
Grain absorption losses -1.56 -6.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 2.57 g | 10.3 qt) 2.5 10  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 1 4  
Hops absorption losses (whirlpool, hop stand) -0.19 -0.8  
Top off amount 4.69 18.8  
Going into fermentor 5.5 22  
Total: 4.29 17.2
Equipment Profile Used: System Default
 
Notes

*Detrine for Carafoam
Mash at 156°F (69°C) for one hour, adjusting pH to 5.2 with citric acid if necessary. Mash out at 168°F (76°C). Fly sparge at 168-170°F (76-77°C). Don’t use Whirlfloc or Irish moss in the boil. Chill to 108°F (42°C) and add whirlpool hops, stirring or whirlpooling to keep hops in suspension for 60 minutes. Chill to 70°F (21°C) and pitch dry yeast blend; do not pitch more WB-06 and T-58 than specified, as they will dominate the clean base strain. There is no need to hydrate the dry yeast prior to pitching and no need to aerate or oxygenate the wort. After 24 hours, lower fermentation temperature gradually to 64°F (18°C) over a 60-hour period, let fermentation run at 64° F for 4-5 days depending on yeast activity, and then add the dry hops to primary and ferment to completion (usually about 2 days). Take care to minimize oxygen uptake at all times after fermentation. Cold crash to 32°F (0°C) for 2 days, then closed-transfer to a keg and force carbonate.

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  • Last Updated: 2020-08-10 12:04 UTC