Hazy Burgy Bitter #2 - Beer Recipe - Brewer's Friend

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Hazy Burgy Bitter #2

220 calories 24.5 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Samwhois75
Calories: 220 calories (Per 12oz)
Carbs: 24.5 g (Per 12oz)
Created: Saturday October 23rd 2021
1.066
1.019
6.1%
22.8
5.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Muntons - Light Dry Malt Extract (DME)5 lb Light Dry Malt Extract (DME) 42 4.3 46.8%
3 lb United Kingdom - Maris Otter Pale3 lb Maris Otter Pale 38 3.75 28.1%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 18.7%
11 oz German - CaraFoam11 oz CaraFoam 37 1.8 6.4%
10.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Lemondrop1.5 oz Lemondrop Hops Pellet 6 Whirlpool 20 min 6.13 25%
1.50 oz Zappa1.5 oz Zappa Hops Pellet 7 Whirlpool 20 min 7.15 25%
1 oz BSG - Sabro1 oz Sabro Hops Pellet 14 Whirlpool 15 min 9.53 16.7%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop (High Krausen) 7 days 16.7%
1 oz Lemondrop1 oz Lemondrop Hops Pellet 6 Dry Hop 0 days 16.7%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 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
Temperature 158 °F 156 °F --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.47 g | 29.9 qt) 6.32 25.3  
Mash volume with grains (equipment estimates 7.47 g | 29.9 qt) 6.78 27.1  
Grain absorption losses (steeping) -0.71 -2.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.39 1.6  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 6 24  
Boil off losses -1.5 -6  
Post boil volume (equipment estimates 5.65 g | 22.6 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Going into fermentor (equipment estimates 5.85 g | 23.4 qt) 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.32 25.3
Equipment Profile Used: System Default
"Hazy Burgy Bitter #2" Specialty IPA: New England IPA beer recipe by Samwhois75. Partial Mash, ABV 6.14%, IBU 22.81, SRM 5.66, Fermentables: (Light Dry Malt Extract (DME), Maris Otter Pale, Flaked Oats, CaraFoam) Hops: (Lemondrop, Zappa, Sabro, Nelson Sauvin) Other: (Calcium Chloride (dihydrate), Epsom Salt, Salt)
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  • Last Updated: 2021-12-12 23:30 UTC