Hazy V4 - Beer Recipe - Brewer's Friend

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Hazy V4

214 calories 19.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25.52 liters
Post Boil Size: 23.5 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 99%
Calories: 214 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)
Created: Saturday April 1st 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Crisp Malting - Europils Malt5 kg Europils Malt 37.5 1.87 74.1%
1 kg Crisp Malting - Dextrin Malt1 kg Dextrin Malt 36.8 1.8 14.8%
0.50 kg Crisp Malting - Wheat Malt0.5 kg Wheat Malt 38.87 2 7.4%
0.25 kg Crisp Malting - Flaked Torrified Oats0.25 kg Flaked Torrified Oats 33 3.2 3.7%
6.75 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Magnum5 g Magnum Hops Pellet 15 First Wort 0 min 6.66 4.8%
60 g Motueka60 g Motueka Hops Pellet 7 Hop Stand 60 min 10 57.1%
20 g Challenger20 g Challenger Hops Pellet 8.5 Hop Stand 60 min 4.05 19%
20 g Mandarina Bavaria20 g Mandarina Bavaria Hops Pellet 8.5 Hop Stand 60 min 4.05 19%
105 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 ml Lactic acid Water Agt Mash 0 min.
15 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
2 g Epsom Salt Water Agt Mash 0 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
28 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 125 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Bannockburn, Stirling (Turret C) 2019, Scotland
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.5 L Strike 67 °C 67 °C 60 min
11 L Sparge 75 °C 75 °C --
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 12 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 16.9
Mash volume with grains 21.3
Grain absorption losses -6.8
Remaining sparge water volume (equipment estimates 15.2 L) 16.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.4 L) 25.5
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume (equipment estimates 21.5 L) 23.5
Hops absorption losses (whirlpool, hop stand) -0.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23 L) 21
Total: 33.2  
Equipment Profile Used: System Default
 
Notes

This is part of my hazy experiment series, the quest for the ultimate hazy recipe!

The first wort hop is down to force of habit, I just can't not put hops in at the start but maybe by V5 I will work up the courage to go without a bittering hop addition.

So, fairly standard affair but it brings together everything I have learned about making this style from my job at Stewart Brewing and various sources online. High chloride, low sulphate, simple grain bill with lots of wheat, oats, and dextrin malt to round out the body. I'm also using lactic acid to lower the pH in the mash for better efficiency and saccharide conversion during fermentation.

Hop additions lean towards the cold side with plenty of dry hopping in the works, the variety just depends on what I can get my hands on at the time. Dry hopping will occur frequently throughout active fermentation and diac rest as well as gently rousing the yeast with Co2.

Conditioning will take place in a corny keg using a closed Co2 transfer before the beer is carbonated to 2.5 vols.


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  • Last Updated: 2023-04-12 20:09 UTC