Perfectly Cromulent - Hazy IPA / NEIPA - Dai Kide - Beer Recipe - Brewer's Friend

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Perfectly Cromulent - Hazy IPA / NEIPA - Dai Kide

190 calories 18 g 330 ml
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 40 min
Batch Size: 16 liters (ending kettle volume)
Pre Boil Size: 20 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Dai Kide
Rating:
5.00 (1 Review)

Calories: 190 calories (Per 330ml)
Carbs: 18 g (Per 330ml)
Created: Thursday January 20th 2022
1.062
1.013
6.5%
50.7
4.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.75 kg US - Pale 2-Row2.75 kg Pale 2-Row 37 1.8 57.9%
0.75 kg Viking - Wheat Malt0.75 kg Wheat Malt 38 2.5 15.8%
0.50 kg Flaked Barley0.5 kg Flaked Barley 32 2.2 10.5%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 10.5%
0.25 kg United Kingdom - Dextrine Malt0.25 kg Dextrine Malt 33 1.8 5.3%
4.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Nectaron100 g Nectaron Hops Pellet 10.1 Whirlpool at 80 °C 30 min 20.83 24%
50 g Yakima Valley Hops - Loral (10.5 AA)50 g Yakima Valley Hops - Loral (10.5 AA) Hops Pellet 10.5 Whirlpool at 80 °C 30 min 10.83 12%
50 g Yakima Valley Hops - LUPOMAX Citra (18.5 AA)50 g Yakima Valley Hops - LUPOMAX Citra (18.5 AA) Hops Pellet 18.5 Whirlpool at 80 °C 30 min 19.08 12%
50 g Yakima Valley Hops - Loral (10.5 AA)50 g Yakima Valley Hops - Loral (10.5 AA) Hops Pellet 10.5 Dry Hop (High Krausen) at 20 °C Day 2 12%
50 g Yakima Valley Hops - NZ Nelson Sauvin50 g NZ Nelson Sauvin Hops Pellet 12 Dry Hop (High Krausen) at 20 °C Day 2 12%
116 g Yakima Valley Hops - Azacca116 g Azacca Hops Pellet 13.8 Dry Hop (High Krausen) at 20 °C Day 8 27.9%
416 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Ascorbic Acid Water Agt Mash 50 min.
6 g Calcium Chloride (dihydrate) Water Agt Mash 50 min.
1 each Campden Tablet Water Agt Mash 50 min.
1 g Gypsum Water Agt Mash 50 min.
1.50 ml Lactic acid Water Agt Mash 40 min.
1 tsp Yeast Nutrient Other Boil 15 min.
3 ml Lactic acid Water Agt Primary 1 days
0.10 each Ascorbic Acid Water Agt Bottling 10 days
 
Yeast
Lallemand - Verdant IPA
Amount:
0.50 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
Mangrove Jack - Hophead M66
Amount:
0.50 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 66.5 g       Temp: 20 °C       CO2 Level: 1.9 Volumes
 
Target Water Profile
Tbilisi Saburtalo
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
141.4 6 7 147.7 44.9 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion 68 °C 68 °C 50 min
Quick Water Requirements
Water Liters
Total strike volume 25.7
Mash volume with grains 28.8
Grain absorption losses -4.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 19.8 L) 20
Boil off losses -3.8
Post boil volume (equipment estimates 16.2 L) 16
Hops absorption losses (whirlpool, hop stand) -1
Estimated amount in fermentor 15
Total: 25.7  
Equipment Profile Used: System Default
 
Notes

Mash PH will be around 5.35. Add 3ml of lactic acid to the fermenter to compensate for the hops bringing the PH up significantly.

A bit of Frankenstein beer made with what I had left. Lots of hops in the whirlpool directly added to the wort so filtered with a fine sieve.

Last Updated and Sharing
 
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  • Last Updated: 2022-07-05 07:01 UTC