Star Gazer Hazy Double IPA – PartiGyle - Beer Recipe - Brewer's Friend

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Star Gazer Hazy Double IPA – PartiGyle

221 calories 21.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 70 min
Batch Size: 11 gallons (ending kettle volume)
Pre Boil Size: 11.8 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 73% (ending kettle)
Source: AHA
Calories: 221 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
URL: https://www.homebrewersassociation.org/homebrew-recipe/star-gazer-hazy-double-ipa-big-brew-2021/
Created: Friday April 16th 2021
1.067
1.015
6.9%
41.5
4.2
5.5
17.11
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb US - Pilsner14 lb Pilsner $ 1.22 / lb
$ 17.11 		37.7 2 53.6%
6.50 lb Avangard - German - Wheat Malt6.5 lb German - Wheat Malt 37 2 24.9%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 11.5%
2 lb Cane Sugar2 lb Cane Sugar - (late boil kettle addition) 46 0 7.7%
10 oz German - Acidulated Malt10 oz Acidulated Malt 27 3.4 2.4%
26.12 lbs / $ 17.11
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Barth-Haas - Polaris0.5 oz Polaris Hops Pellet 18.2 Boil 60 min 15.07 3.3%
0.50 oz Zamba0.5 oz Zamba Hops Pellet 9.3 Boil 60 min 7.7 3.3%
2 oz Barth-Haas - Polaris2 oz Polaris Hops Pellet 18.2 Whirlpool at 158 °F 0 min 12.39 13.3%
2 oz Zamba2 oz Zamba Hops Pellet 9.3 Whirlpool at 158 °F 0 min 6.33 13.3%
3 oz Barth-Haas - Polaris3 oz Polaris Hops Pellet 18.2 Dry Hop 2 days 20%
3 oz Zamba3 oz Zamba Hops Pellet 9.3 Dry Hop 2 days 20%
2 oz Barth-Haas - Polaris2 oz Polaris Hops Pellet 18.2 Dry Hop 4 days 13.3%
2 oz Zamba2 oz Zamba Hops Pellet 9.3 Dry Hop 4 days 13.3%
15 oz / $ 0.00
 
Yeast
White Labs - Opshaug Kveik Ale Yeast WLP518
Amount:
4 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
77 - 86 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 681 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
This recipe uses reverse osmosis (RO) water. Add 2 tsp. calcium chloride, ½ tsp. calcium sulfate (gypsum), and ¼ tsp. sodium chloride (non-iodized) to the mash water before mashing-in. Note that acidulated malt is included in the grist bill; mash pH following mashing-in should be about 5.4.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Temperature -- 154 °F 60 min
9 gal Batch Sparge -- -- --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.79 gal (51.15 qt). Suggest reducing initial water volume to 11.85 gal (47.41 qt) and adding 0.79 gal (3.15 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 7.54 30.2  
Mash volume with grains 9.47 37.9  
Grain absorption losses -3.02 -12.1  
Remaining sparge water volume 7.53 30.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.64 g | 50.6 qt) 11.8 47.2  
Volume increase from sugar/extract (late additions) 0.15 0.6  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 10.16 g | 40.6 qt) 11 44  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Estimated amount in fermentor 10.85 43.4  
Total: 15.07 60.3
Equipment Profile Used: System Default
 
Notes

This hazy double IPA was formulated to showcase the tropical and juicy aromas from BSG Hops’ Zamba™ blend and the minty and green-apple aroma notes from German Polaris hops. The grist is typical for the style, with a little boost from sucrose to increase wort gravity without adding non-fermentables or additional malt flavor. The hopping schedule and yeast strain are intended to set the stage for aroma retention and biotransformation while keeping hop bitterness in check.

Recipe creator Ashton Lewis says, “The name is also a bit odd and was inspired by the recent Great Conjunction and the use of North Star Pils ™ malt and Polaris (a.k.a. the North Star) hops.”

Ingredients:
MALTS & ADJUNCTS
6.5 lb. (2.95 kg) Rahr North Star Pils ™ Malt
3.25 lb. (1.47 kg) Rahr Red Wheat Malt
1.5 lb. (680 g) flaked oats
6 oz. (170 g) Weyermann® Acidulated Malt
1 lb. (454 g) sucrose @ 60 min
HOPS
0.5 oz. (14 g) Polaris, 20% a.a. @ 60 min (10 AAU)
0.5 oz. (14 g) Zamba™, 10% a.a. @ 60 min (5 AAU)
1 oz. (28 g) Polaris, 20% a.a., whirlpool/steep at 158˚F (70˚C) (20 AAU)
1 oz. (28 g) Zamba™, 10% a.a., whirlpool/steep at 158˚F (70˚C) (10 AAU)
1.5 oz. (42 g) Polaris, 20% a.a., dry hop at day 2 (30 AAU)
1.5 oz. (42 g) Zamba™, 10% a.a., dry hop at day 2 (15 AAU)
1.5 oz. (42 g) Polaris, 20% a.a., dry hop at day 4 (30 AAU)
1.5 oz. (42 g) Zamba™, 10% a.a., dry hop at day 4 (15 AAU)
YEAST
Fermentis SafAle K-97, Omega OYL-044 Kolsch II, or Lallemand LalBrew Köln yeast.
ADDITIONAL ITEMS
1 cup (190 g) corn sugar (if priming in bottles)
Specifications:
Original Gravity: 1.064 (15.7°P)

Final Gravity: 1.012 (3.1°P)

ABV: 7%

IBU: 35

Directions:
This recipe uses reverse osmosis (RO) water. Add 2 tsp. calcium chloride, ½ tsp. calcium sulfate (gypsum), and ¼ tsp. sodium chloride (non-iodized) to the mash water before mashing-in. Note that acidulated malt is included in the grist bill; mash pH following mashing-in should be about 5.4.

Mash the malts at 154°F (68°C) for 60 minutes. Start recirculating wort. Sparge slowly and collect 6.5 gallons (24.5 L) of wort. Heat to boiling and boil the wort 70 minutes, adding hops at the times indicated in the recipe. Adjust original gravity post-boil with RO water as required.

Chill the wort to 158°F (70°C), add third kettle hop addition, let steep for 10 minutes, and continue cooling wort to approximately 68˚F (20˚C). Pitch yeast, and ferment between 60 ˚F and 68˚F (15.5–20˚C) until complete.

Dry hops should be added on day 2 and day 4 of fermentation. If using hop bags for dry hopping, remove bags on day 7; if not, rack to secondary fermenter or keg equipped with spunding valve. Complete fermentation and any hop creep following dry hopping should be finished by about day 21.

Prime and bottle condition, or serve from keg if naturally conditioned during aging.

PARTIAL-MASH VERSION
4.4 lb. (2 kg) Briess Light Pilsen Dried Malt Extract
3.25 lb. (1.47 kg) Rahr Red Wheat Malt
1.5 lb. (680 g) flaked oats
1.25 lb. (567 g) sucrose @ 60 min
Perform a mini-mash with the wheat malt and flaked oats at 154°F (68°C) for 45 minutes. The steep method is suggested using a grain bag and 1.5 gallons (5.7 liters) steep water. Remove the grain bag from the steep after 45 minutes, gently pour hot water over the steep bag to improve yield, add dried malt extract, and adjust kettle volume to 6.5 gallons (25 liters). Bring to a boil and follow the remaining recipe as above.

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  • Last Updated: 2021-06-21 05:31 UTC