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Brewmaester's DDH Hazy IPA

235 calories 23.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7.6 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 70% (brew house)
Source: u/Brewmaester
Hop Utilization: 96%
Calories: 235 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
URL: https://www.reddit.com/r/Homebrewing/comments/raagdv/ive_had_some_requests_for_my_hazy_ipa_recipe_so/
Created: Tuesday December 7th 2021
1.071
1.017
7.1%
8.7
6.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Briess - Pale Ale Malt 2-Row12 lb Pale Ale Malt 2-Row 36.8 3.5 65.8%
3.75 lb Briess - Brewers Oat Flakes / Flaked oats3.75 lb Brewers Oat Flakes / Flaked oats 32.2 2.5 20.5%
2.50 lb Briess - Wheat Malt, White2.5 lb Wheat Malt, White 39.1 2.5 13.7%
18.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Artisan - Citra2 oz Citra Hops Pellet 12.7 Hop Stand at 176 °F 30 min 12.5%
2 oz Artisan - Mosaic2 oz Mosaic Hops Pellet 10.8 Hop Stand at 176 °F 30 min 8.71 12.5%
4 oz Artisan - Citra4 oz Citra Hops Pellet 12.7 Dry Hop Day 4 25%
4 oz Artisan - Galaxy4 oz Galaxy Hops Pellet 13.7 Dry Hop Day 4 25%
4 oz Artisan - Mosaic4 oz Mosaic Hops Pellet 10.8 Dry Hop Day 4 25%
16 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
11 g Calcium Chloride (anhydrous) Water Agt Mash 45 min.
5 g Gypsum Water Agt Mash 45 min.
 
Yeast
Imperial Yeast - A38 Juice
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 149 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10 psi       Temp: 37 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Hazy IPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
119 3 33 195 75 58
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 gal BIAB Steeping 159 °F 150 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.93 g | 39.7 qt) 10.13 40.5  
Mash volume with grains (equipment estimates 11.39 g | 45.6 qt) 11.59 46.4  
Grain absorption losses -2.28 -9.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.4 g | 29.6 qt) 7.6 30.4  
Boil off losses -0.75 -3  
Post boil Volume (equipment estimates 6.65 g | 26.6 qt) 7 28  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.85 g | 27.4 qt) 6.5 26  
Total: 10.13 40.5
Equipment Profile Used: System Default
 
Notes

From u/brewmaester: It is a pretty simple recipe, but I’ve done several iterations over a few years to dial it in. I’m currently doing a full volume mash with a Brew Bag in my cooler mash tun. I mash at 150 degrees F for 45 minutes and boil for 30 minutes, then add whirlpool hops at flameout when I turn on my immersion chiller.

My recipe is for a 5 gallon batch, but I try to get around 6.5 gallons into the fermenter because the dry hops take on so much of the finished beer when I cold crash. On my set up it ends up around 7% ABV with 1318 or Imperial Juice yeast.

I’m not sure my exact water chemistry, as I recently moved and haven’t read my local water report for my tap water yet, but it seems relatively low in sulfate, and I add 1-1.5 tsp of CaCL per 5 gallons of water before I mash in.

I add dry hops when fermentation starts to slow down. London Ale III/1318/Juice yeast always produce a crazy aggressive fermentation from my experience, so I wait until airlock activity slows, usually around day 3-5 for me. I dry hop loose pellets and leave them for 5 days, then cold crash for around 2 days before I keg.

I’ve done several dry hop variations of this recipe and all have turned out great! Cheers

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  • Last Updated: 2021-12-30 03:24 UTC