Superstratum Hazy DIPA - Beer Recipe - Brewer's Friend

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Superstratum Hazy DIPA

182 calories 19 g 16 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.07 gallons
Post Boil Size: 6.54 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Morebeer
Hop Utilization: 99%
Calories: 182 calories (Per 16oz)
Carbs: 19 g (Per 16oz)
Created: Thursday July 14th 2022
1.055
1.014
5.3%
10.1
4.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Viking - Extra pale malt10 lb Extra pale malt 37.6 1.8 62.5%
1 lb Rice Hulls1 lb Rice Hulls 0 0 6.3%
1 lb Viking - Golden Ale Malt1 lb Golden Ale Malt 37 3.5 6.3%
1 lb Great Western - White Wheat1 lb White Wheat $ 0.00 / lb
$ 0.00 		37 3.5 6.3%
1 lb United Kingdom - Oat Malt1 lb Oat Malt 28 2 6.3%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 6.3%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.3%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Artisan - Citra1 oz Citra Hops Pellet 15.3 Boil at 212 °F 5 min 10.08 16.7%
1 oz Yakima Valley Hops - Strata 1 oz Strata Hops Pellet 12 Whirlpool at 200 °F 30 min 16.7%
2 oz Yakima Valley Hops - Strata 2 oz Strata Hops Pellet 12 Dry Hop at 68 °F 3 days 33.3%
1 oz Artisan - Citra1 oz Citra Hops Pellet 15.3 Dry Hop at 68 °F 3 days 16.7%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Dry Hop at 68 °F 3 days 16.7%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
1 lb Corn Sugar Water Agt Boil 15 min.
 
Yeast
BSI - A-18 London Ale III
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.56 psi       Temp: 40 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Strike 161 °F 152 °F 60 min
4.75 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6 24  
Mash volume with grains 7.28 29.1  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 3.83 g | 15.3 qt) 4.32 17.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 8.07 32.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 6.04 g | 24.2 qt) 6.54 26.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 6 24  
Total: 10.32 41.3
Equipment Profile Used: System Default
 
Notes

dough in at 145F for 20 min
recirculate and raise to 149 for 40 min (HLT set to 176F)

sparge and lauter

pitched at 72° F.

OG 1.052

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  • Last Updated: 2022-07-26 21:16 UTC