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Pina Colada Hazy IPA

210 calories 18.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 31 gallons (fermentor volume)
Pre Boil Size: 36.75 gallons
Post Boil Size: 31.75 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Michael Pipkin
Hop Utilization: 99%
Calories: 210 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Tuesday June 8th 2021
1.064
1.012
6.9%
0.0
4.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
46 lb Dingemans - Belgian Pilsner Malt46 lb Belgian Pilsner Malt 37 1.6 52.6%
23 lb Canada Malting - WHITE WHEAT MALT23 lb WHITE WHEAT MALT 38.1 3.5 26.3%
15 lb Pineapple15 lb Pineapple - (late fermenter addition) 5.85 0 17.2%
6 oz Lime juice6 oz Lime juice - (late fermenter addition) 0.45 0 0.4%
3 lb Honey3 lb Honey 35 2 3.4%
87.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7.60 oz El Dorado7.6 oz El Dorado Hops Pellet 15.7 Dry Hop Day 0 14.4%
15 oz Yakima Valley Hops - Sabro15 oz Sabro Hops Pellet 15.1 Dry Hop Day 0 28.4%
15 oz Motueka15 oz Motueka Hops Pellet 7 Dry Hop Day 0 28.4%
15.20 oz El Dorado15.2 oz El Dorado Hops Pellet 15.7 Dry Hop Day 0 28.8%
52.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
45 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
6 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 644 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25.88 gal Strike 164 °F 156 °F 60 min
20.5 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 32.5 gal (130 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 20.5 gal (82 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 31.4 gal (125.58 qt). Suggest reducing strike water volume to 6.48 gal (25.92 qt) and adding 19.4 gal (77.58 qt) sparge/top-off. 25.88 103.5  
Strike water volume at mash thickness of 1.5 qt/lb 25.88 103.5  
Mash volume with grains 31.4 125.6  
Grain absorption losses -8.63 -34.5  
Remaining sparge water volume (equipment estimates 15.25 g | 61 qt) 19.5 78  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.25 1  
Pre boil volume (equipment estimates 32.5 g | 130 qt) 36.75 147  
Boil off losses -1.5 -6  
Post boil Volume (equipment estimates 31 g | 124 qt) 31.75 127  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 31.75 g | 127 qt) 31 124  
Total: 45.37 181.5
Equipment Profile Used: System Default
 
Notes

MASH GUIDELINES:
1) Infusion, Temp: 156 F, Time: 60 min

DRY HOP SCHEDULE

DAY 2 of Fermentation
1 oz - El Dorado, Type: Pellet, AA: 15,

DAY 7 of Fermentation
2 oz - Sabro, Type: Pellet, AA: 13
2 oz - Motueka, Type: Pellet
2 oz - El Dorado, Type: Pellet

FERMENTER ADDITIONS:
Pineapple puree or frozen pineapple
Fresh lime juice

Place the pineapple and lime juice in ziplock bags and sous vide at 145 for 1/2 hour to pasteurize.

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  • Last Updated: 2024-04-25 17:39 UTC