mayburg hazy - Beer Recipe - Brewer's Friend

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mayburg hazy

180 calories 16.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 180 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Monday November 29th 2021
1.059
1.012
6.2%
27.4
12.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.40 kg Gladfield - Pilsner Malt3.4 kg Pilsner Malt 37.7 3.65 63.4%
470 g Gladfield - Big O, Malted Oats470 g Big O, Malted Oats 27.5 4.6 8.8%
330 g Gladfield - Gladiator Malt330 g Gladiator Malt 37.3 8.11 6.2%
330 g Gladfield - Harraways Flaked Wheat330 g Harraways Flaked Wheat 35.4 2.77 6.2%
330 g Gladfield - Wheat Malt330 g Wheat Malt 38.8 4.19 6.2%
200 g Gladfield - Sour Grapes Acid Malt200 g Sour Grapes Acid Malt 12.4 3.92 3.7%
300 g Gladfield - Aurora Malt300 g Aurora Malt 37.2 77.07 5.6%
5,360 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Nelson Sauvin50 g Nelson Sauvin Hops Pellet 12.5 Whirlpool at 80 °C 15 min 9.87 24.4%
50 g nectaron50 g nectaron Hops Pellet 11 Whirlpool at 80 °C 15 min 8.69 24.4%
5 g BSG - Magnum5 g Magnum Hops Pellet 12.8 Boil 60 min 8.88 2.4%
50 g nectaron50 g nectaron Hops Pellet 11 Dry Hop 3 days 24.4%
50 g Nelson Sauvin50 g Nelson Sauvin Hops Pellet 12.5 Dry Hop 3 days 24.4%
205 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Calcium Chloride (anhydrous) Water Agt Boil 1 hr.
4 g Gypsum Water Agt Boil 1 hr.
200 g Lactose Other Boil 10 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 13.4
Mash volume with grains 16.9
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 18.1 L) 19.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.2 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume (equipment estimates 19.5 L) 21
Hops absorption losses (whirlpool, hop stand) -0.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 20.5 L) 19
Total: 33.3  
Equipment Profile Used: System Default
 
Notes

Add the dry hops when gravity gets to about 1.02ish with about three days left of fermentation.

Ferment at 20 degrees.

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  • Last Updated: 2023-05-04 00:54 UTC