Easy Hazy IPA 13gal - Beer Recipe - Brewer's Friend

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Easy Hazy IPA 13gal

246 calories 24.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 13 gallons (ending kettle volume)
Pre Boil Size: 15 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: matt
Calories: 246 calories (Per 12oz)
Carbs: 24.9 g (Per 12oz)
Created: Wednesday January 27th 2021
1.074
1.018
7.3%
38.2
5.0
5.4
91.94
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
23 lb Viking - Pale Ale Malt23 lb Pale Ale Malt $ 0.79 / lb
$ 18.27 		37 2.5 70.3%
6.50 lb OiO - flaked wheat6.5 lb flaked wheat $ 0.88 / lb
$ 5.74 		32 2 19.9%
2.20 lb CA - 7 grain blend2.2 lb 7 grain blend $ 3.04 / lb
$ 6.69 		32 2 6.7%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 3.1%
32.70 lbs / $ 30.71
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Yakima Chief Hops - Citra3 oz Citra Hops $ 1.86 / oz
$ 5.58 		Pellet 0 Boil at 212 °F 5 min 7.7%
4 oz Yakima Valley Hops - NZ Motueka4 oz NZ Motueka Hops $ 1.25 / oz
$ 5.00 		Pellet 6.7 Whirlpool at 170 °F 30 min 4.63 10.3%
4 oz Yakima Chief Hops - Citra (0 AA) / 48 Ounces jeff4 oz Yakima Chief Hops - Citra (0 AA) / 48 Ounces jeff Hops $ 1.86 / oz
$ 7.44 		Pellet 11 Whirlpool at 170 °F 30 min 7.61 10.3%
4 oz Yakima Valley Hops - Sabro4 oz Sabro Hops $ 1.07 / oz
$ 4.27 		Pellet 14.3 Whirlpool at 170 °F 30 min 9.89 10.3%
4 oz Yakima Valley Hops - NZ Motueka4 oz NZ Motueka Hops $ 1.25 / oz
$ 5.00 		Pellet 6.7 Dry Hop at 55 °F Day 3 1.54 10.3%
4 oz Yakima Chief Hops - Citra (0 AA) / 48 Ounces jeff4 oz Yakima Chief Hops - Citra (0 AA) / 48 Ounces jeff Hops $ 1.86 / oz
$ 7.44 		Pellet 11 Dry Hop at 55 °F Day 3 2.54 10.3%
4 oz Yakima Valley Hops - Sabro4 oz Sabro Hops $ 1.07 / oz
$ 4.27 		Pellet 14.3 Dry Hop at 55 °F Day 3 3.3 10.3%
4 oz Yakima Chief Hops - Citra (0 AA) / 48 Ounces jeff4 oz Yakima Chief Hops - Citra (0 AA) / 48 Ounces jeff Hops $ 1.86 / oz
$ 7.44 		Pellet 11 Dry Hop (High Krausen) at 95 °F Day 3 2.54 10.3%
4 oz Yakima Chief Hops - Mosaic (12.25 AA) / 32 Ounces jeff4 oz Yakima Chief Hops - Mosaic (12.25 AA) / 32 Ounces jeff Hops $ 1.73 / oz
$ 6.94 		Pellet 12.25 Dry Hop (High Krausen) at 95 °F Day 3 2.82 10.3%
4 oz Yakima Valley Hops - Sabro4 oz Sabro Hops $ 1.07 / oz
$ 4.27 		Pellet 14.3 Dry Hop (High Krausen) at 95 °F Day 3 3.3 10.3%
39 oz / $ 57.63
 
Other Ingredients
Amount Name Cost Type Use Time
22 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
9 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A43 Loki
Amount:
0.72 Each
Cost:
$ 5.00 / each
$ 3.60
Attenuation (custom):
85%
Flocculation:
Medium High
Optimum Temp:
60 - 100 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 310 B cells required
$ 3.60 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Maple Ridge, BC, Canada
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
125 5 10 200 100 100
Adjust mash ph to 5.2-5.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.3 gal Strike 157 °F 158 °F 60 min
Temperature 157 °F 170 °F --
8.2 gal Fly Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.61 gal (58.45 qt). Suggest reducing initial water volume to 11.92 gal (47.68 qt) and adding 2.61 gal (10.45 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.63 34.5  
Mash volume with grains 10.47 41.9  
Grain absorption losses -2.88 -11.5  
Remaining sparge water volume 8.74 34.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.76 3.1  
Pre boil volume (equipment estimates 14.53 g | 58.1 qt) 15 60  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume (equipment estimates 13.47 g | 53.9 qt) 13 52  
Hops absorption losses (whirlpool, hop stand) -0.45 -1.8  
Estimated amount in fermentor 12.55 50.2  
Total: 17.36 69.4
Equipment Profile Used: System Default
 
Notes

aim for mash ph of 5.1

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  • Public: Yup, Shared
  • Last Updated: 2021-02-10 23:00 UTC
  • Snapshot Created: 2021-01-27 22:45 UTC
  • Link To Parent Recipe