Hazy Forecast Final Version - Beer Recipe - Brewer's Friend

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Hazy Forecast Final Version

237 calories 26 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.73 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Karissa & Robert
Calories: 237 calories (Per 12oz)
Carbs: 26 g (Per 12oz)
Created: Monday May 30th 2022
1.071
1.020
6.7%
38.8
5.6
5.3
21.04
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Great Western - Premium 2-Row10 lb Premium 2-Row $ 0.80 / lb
$ 8.00 		37 2 68%
1 lb Briess - Bonlander Munich Malt 10L1 lb Bonlander Munich Malt 10L 36 10 6.8%
1 lb Weyermann - Pale Wheat1 lb Pale Wheat 36 2 6.8%
1 lb Canada Malting - OAT MALT1 lb OAT MALT 27.6 2.6 6.8%
0.20 lb Viking - Carabody0.2 lb Carabody 10 2.66 1.4%
0.50 lb The Swaen - Platinumswaen Sauer0.5 lb Platinumswaen Sauer 27 5.81 3.4%
1 lb Rice Hulls1 lb Rice Hulls 0 0 6.8%
14.70 lbs / $ 8.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Yakima Chief Hops - Mosaic2 oz Mosaic Hops Pellet 12.25 Boil at 212 °F 5 min 15.39 14.3%
2 oz Yakima Valley Hops - Amarillo2 oz Amarillo Hops $ 1.41 / oz
$ 2.82 		Pellet 6.6 Boil at 212 °F 5 min 8.29 14.3%
2 oz Yakima Valley Hops - Citra2 oz Citra Hops $ 1.02 / oz
$ 2.04 		Pellet 12 Boil at 212 °F 5 min 15.07 14.3%
6 oz Yakima Valley Hops - Citra6 oz Citra Hops $ 1.02 / oz
$ 6.12 		Pellet 12 Dry Hop (High Krausen) 6 days 42.9%
2 oz Yakima Valley Hops - Mosaic2 oz Mosaic Hops $ 1.03 / oz
$ 2.06 		Pellet 11.6 Dry Hop 3 days 14.3%
14 oz / $ 13.04
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Gypsum (Calcium Sulfate) Water Agt Mash --
4 g Epsom Salt Water Agt Mash --
1 g Canning Salt Water Agt Mash --
9 g Calcium Chloride (dihydrate) Water Agt Mash --
8 g Chalk Water Agt Mash --
1 tsp Wyeast - Beer Nutrient Other Boil 5 min.
0.70 g Baking Soda Water Agt Mash --
2 ml Lactic acid Water Agt Mash --
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 270 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.2 psi       Temp: 38 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Distilled Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 7 7 175 75 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.22 gal Strike 149 °F 149 °F 60 min
1.83 gal Sparge 168 °F 168 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.59 18.4  
Mash volume with grains 5.77 23.1  
Grain absorption losses -1.84 -7.4  
Remaining sparge water volume (equipment estimates 4.72 g | 18.9 qt) 4.22 16.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.23 g | 28.9 qt) 6.73 26.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.75 23  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.75 g | 23 qt) 5.5 22  
Total: 8.82 35.3
Equipment Profile Used: System Default
 
Notes

Silver medal at Red White and Brews 2022:

https://www.longbeachhomebrewers.com/comp/rwb/bcoem/

Velvety tasting notes, this hazy was meant to combat the whirlpool craze and show you can do late boils and make a great hazy still.

The kolsch yeast really helps the fruity aromas from the hops shine.

Follow dry hop regiment, watch for high krausen for first dry hop schedule, and wait until close to that last 15 gravity points to final gravity. Yeast will clean up the dry hops, beer at first will taste very green from the level of dry hops but drops out week 2 of conditioning,



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  • Last Updated: 2023-08-01 05:45 UTC