Session Hazeboi - Beer Recipe - Brewer's Friend

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Session Hazeboi

140 calories 12.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 0 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5.65 gallons
Post Boil Size: 5.65 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Arthur Forwood
Hop Utilization: 99%
Calories: 140 calories (Per 12oz)
Carbs: 12.6 g (Per 12oz)
Created: Saturday November 20th 2021
1.043
1.008
4.6%
21.0
3.4
5.5
11.70
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Weyermann - Pale Ale5 lb Pale Ale $ 1.09 / lb
$ 5.45 		39 2.3 62.5%
3 lb Flaked Oats3 lb Flaked Oats $ 0.09 / oz
$ 4.13 		33 2.2 37.5%
8 lbs / $ 9.58
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Bravo1 oz Bravo Hops $ 0.25 / oz
$ 0.25 		Leaf/Whole 17.4 Hop Stand at 180 °F 20 min 8.29 16.7%
1 oz Summit1 oz Summit Hops $ 0.31 / oz
$ 0.31 		Pellet 18.4 Hop Stand at 180 °F 20 min 8.77 16.7%
1 oz Centennial1 oz Centennial Hops $ 0.50 / oz
$ 0.50 		Pellet 8.3 Hop Stand at 180 °F 20 min 3.96 16.7%
1 oz Bravo1 oz Bravo Hops $ 0.25 / oz
$ 0.25 		Leaf/Whole 17.4 Dry Hop (High Krausen) at 100 °F 3 days 16.7%
1 oz Summit1 oz Summit Hops $ 0.31 / oz
$ 0.31 		Pellet 18.4 Dry Hop (High Krausen) at 100 °F 3 days 16.7%
1 oz Centennial1 oz Centennial Hops $ 0.50 / oz
$ 0.50 		Pellet 8.3 Dry Hop (High Krausen) at 100 °F 3 days 16.7%
6 oz / $ 2.12
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Gypsum Water Agt Mash --
4.50 g Calcium Chloride (anhydrous) Water Agt Mash --
 
Yeast
Imperial Yeast - A44 Kveiking
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
75 - 97 °F
Starter:
No
Fermentation Temp:
100 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.51 psi       Temp: 42 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.3 gal Recirculate for 1 hour, let sit overnightds Strike 162 °F 152 °F 60 min
Starting Mash Thickness: 3.15 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 3.15 qt/lb 6.3 25.2  
Mash volume with grains 6.94 27.8  
Grain absorption losses -1 -4  
Remaining sparge water volume (equipment estimates 0.56 g | 2.3 qt) 0.6 2.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.61 g | 22.5 qt) 5.65 22.6  
Boil off losses    
Post boil Volume (equipment estimates 5.61 g | 22.5 qt) 5.65 22.6  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.54 g | 22.2 qt) 5.5 22  
Total: 6.9 27.6
Equipment Profile Used: System Default
 
Notes

It's important with this beer to be able to do a closed transfer to avoid oxidation. The dry hops are added at high krausen to assure no O2 exposure, then simply close transfer to a keg. If you're going to bottle, don't cold crash so there's more yeast to utilize the O2 and hopefully avoid oxidation.

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  • Last Updated: 2021-11-21 11:09 UTC