Hazy Shade of Winter - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Hazy Shade of Winter

209 calories 21.8 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 3.15 gallons (fermentor volume)
Pre Boil Size: 4.05 gallons
Post Boil Size: 3.45 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 74% (brew house)
Calories: 209 calories (Per 12oz)
Carbs: 21.8 g (Per 12oz)
Created: Friday November 20th 2020
1.063
1.016
6.2%
58.5
5.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb US - Pale 2-Row2.5 lb Pale 2-Row 37 1.8 33.3%
2 lb Weyermann - Barke Pilsner Malt2 lb Barke Pilsner Malt 37.03 1.75 26.7%
12 oz Flaked Oats12 oz Flaked Oats 33 2.2 10%
12 oz Flaked Wheat12 oz Flaked Wheat 34 2 10%
12 oz German - Wheat Malt12 oz Wheat Malt 37 2 10%
9 oz Simpsons - CaraMalt9 oz CaraMalt 34 14 7.5%
3 oz German - Acidulated Malt3 oz Acidulated Malt 27 3.4 2.5%
120 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Yakima Chief Hops - Hallertauer Magnum (11.6 AA) / 2.15 Ounces0.2 oz Yakima Chief Hops - Hallertauer Magnum (11.6 AA) / 2.15 Ounces Hops Pellet 11.6 Mash 60 min 2.7 2.4%
0.20 oz Yakima Chief Hops - Hallertauer Magnum (11.6 AA) / 2.15 Ounces0.2 oz Yakima Chief Hops - Hallertauer Magnum (11.6 AA) / 2.15 Ounces Hops Pellet 11.6 First Wort 60 min 14.88 2.4%
1 oz BSG - Azacca (9.8 AA) / 2 Ounces1 oz BSG - Azacca (9.8 AA) / 2 Ounces Hops Pellet 9.8 Whirlpool at 200 °F 25 min 11.65 11.9%
1 oz Cashmere (7.9 AA) / 3 Ounces1 oz Cashmere (7.9 AA) / 3 Ounces Hops Pellet 7.9 Whirlpool at 200 °F 25 min 9.39 11.9%
1 oz Cashmere (7.9 AA) / 3 Ounces1 oz Cashmere (7.9 AA) / 3 Ounces Hops Pellet 7.9 Whirlpool at 180 °F 20 min 7.51 11.9%
1 oz Citra (13 AA) / 4 Ounces1 oz Citra (13 AA) / 4 Ounces Hops Pellet 13 Whirlpool at 180 °F 20 min 12.36 11.9%
1 oz Cashmere (7.9 AA) / 3 Ounces1 oz Cashmere (7.9 AA) / 3 Ounces Hops Pellet 7.9 Dry Hop 5 days 11.9%
1 oz Summer (8.3 AA) / 1 Ounces1 oz Summer (8.3 AA) / 1 Ounces Hops Pellet 8.3 Dry Hop 5 days 11.9%
1 oz BSG - Azacca (9.8 AA) / 2 Ounces1 oz BSG - Azacca (9.8 AA) / 2 Ounces Hops Pellet 9.8 Dry Hop (High Krausen) 8 days 11.9%
1 oz Citra (13 AA) / 4 Ounces1 oz Citra (13 AA) / 4 Ounces Hops Pellet 13 Dry Hop (High Krausen) 8 days 11.9%
8.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.30 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.60 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A38 Juice
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 138 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
RO water
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
12 qt BIAB Infusion -- 153 °F 60 min
6.2 qt Dunk sparge in new pot Sparge -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6 g | 24 qt) 5.25 21  
Mash volume with grains (equipment estimates 6.6 g | 26.4 qt) 5.84 23.4  
Grain absorption losses -0.94 -3.8  
Hops absorption losses (mash) -0.01 -0  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.81 g | 19.2 qt) 4.05 16.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 3.3 g | 13.2 qt) 3.45 13.8  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 3.3 g | 13.2 qt) 3.15 12.6  
Total: 5.25 21
Equipment Profile Used: System Default
 
Notes

First whirlpool hops added after cooled to 200º; let drop to 180º and add second whirlpool addition, and let stand 20 minutes. Dry hop 1 added at high krausen (maybe 24 hrs after pitching); Dry hop 2 added when fermentation about 80% complete (SG is around 1.024 or so, maybe day 3-4).

Add 0.2 g KMetabisulfite (Campden tablet) at kegging to reduce cold side oxidation.

Last Updated and Sharing
 
236
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-12-16 02:16 UTC