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Hazy TRIPA

369 calories 38.2 g 660 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 75 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 55 liters
Post Boil Size: 47.5 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 89%
Calories: 369 calories (Per 660ml)
Carbs: 38.2 g (Per 660ml)
Created: Monday August 10th 2020
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1.060
1.015
5.9%
50.4
4.7
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg Canadian - Pale 2-Row8 kg Pale 2-Row 36 1.75 69.6%
2 kg Canadian - Pale Wheat2 kg Pale Wheat 36 2 17.4%
0.50 kg Munich Light0.5 kg Munich Light 34 10 4.3%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 8.7%
11.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
86 g Amarillo86 g Amarillo Hops Pellet 8.6 Boil 60 min 41.12 16.9%
86 g Amarillo86 g Amarillo Hops Pellet 8.6 Whirlpool 0 min 9.25 16.9%
56 g Citra56 g Citra Hops Pellet 11 Hopback at 82 °C 0 min 11%
56 g Galaxy56 g Galaxy Hops Pellet 14.25 Hopback at 82 °C 0 min 11%
56 g Mosaic56 g Mosaic Hops Pellet 12.5 Hopback at 82 °C 0 min 11%
56 g Citra56 g Citra Hops Pellet 11 Dry Hop at 18 °C 2 days 11%
28 g Galaxy28 g Galaxy Hops Pellet 14.25 Dry Hop at 18 °C 2 days 5.5%
56 g Citra56 g Citra Hops Pellet 11 Dry Hop at 18 °C 7 days 11%
28 g Galaxy28 g Galaxy Hops Pellet 14.25 Dry Hop at 18 °C 7 days 5.5%
508 g / $ 0.00
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 295 B cells required
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 295 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Calgary
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
60 L Strike 70 °C 67 °C 60 min
Starting Mash Thickness: 6 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 48.83 L. Suggest reducing initial water volume to 45.4 L and adding 3.43 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 76.59 L. Suggest reducing strike water volume to 37.81 L and adding 31.19 L sparge/top-off. 69
WARNING: Based on your provided mash thickness (6 L/kg), your strike volume will exceeds the total water needed for the recipe (67.4 L). Reduce mash thickness to 5.89 L/kg or increase pre-boil volume to 56.6 L.  
Strike water volume at mash thickness of 6 L/kg 69
Mash volume with grains 76.6
Grain absorption losses -11.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 48.8 L) 55
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 41.3 L) 47.5
Hops absorption losses (whirlpool, hop stand) -0.4
Hops absorption losses (hopback) -0.8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 46.2 L) 40
Total: 67.4  
Equipment Profile Used: System Default
 
Notes

CalciumChlroide 6 gm
Calcium Sulfate 4 gm
Lactic Acid to 5.45
67 degree mash
76 mash out
75 min boil

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  • Last Updated: 2020-08-21 04:06 UTC