Havoc - New Hazy - Beer Recipe - Brewer's Friend

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Havoc - New Hazy

233 calories 24.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 496 gallons (fermentor volume)
Pre Boil Size: 584.01 gallons
Post Boil Size: 534.01 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Havoc Brewing Company
Hop Utilization: 99%
Calories: 233 calories (Per 12oz)
Carbs: 24.3 g (Per 12oz)
Created: Wednesday April 19th 2023
1.070
1.018
6.8%
11.4
4.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
950 lb Briess - Brewers Malt 2-Row950 lb Brewers Malt 2-Row 37 1.8 67.9%
250 lb Briess - Barley, Flaked250 lb Barley, Flaked 32.2 1.4 17.9%
200 lb Briess - Brewers Oat Flakes / Flaked oats200 lb Brewers Oat Flakes / Flaked oats 32.2 2.5 14.3%
1,400 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11 oz Yakima Valley Hops - BRU-111 oz BRU-1 Hops Pellet 14.4 Whirlpool at 170 °F 20 min 0.69 1.2%
11 lb Yakima Valley Hops - NZ Waimea11 lb NZ Waimea Hops Pellet 13.9 Whirlpool at 170 °F 20 min 10.71 19.8%
22 lb Yakima Valley Hops - BRU-122 lb BRU-1 Hops Pellet 14.4 Dry Hop Day 7 39.5%
22 lb Waimea22 lb Waimea Hops Pellet 17.5 Dry Hop Day 7 39.5%
55.69 lbs / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
600 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
300 g Gypsum Water Agt Mash 1 hr.
371.64 ml Phosphoric acid Water Agt Mash 1 hr.
52.42 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Omega Yeast Labs - Cosmic Punch - OYL-402
Amount:
82.67 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 11208 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
TARGET - 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
556 gal Strike 159 °F 152 °F 60 min
164.01 gal Sparge 168 °F 168 °F 15 min
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 504.51 gal (2018.05 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 492.51 gal (1970.05 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 724.5 gal (2898 qt) 612.5 2450  
Strike water volume at mash thickness of 1.75 qt/lb 612.5 2450  
Mash volume with grains 724.5 2898  
Grain absorption losses -175 -700  
Remaining sparge water volume (equipment estimates 67.26 g | 269.1 qt) 146.76 587  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 504.51 g | 2018.1 qt) 584.01 2336  
Boil off losses -1.5 -6  
Post boil Volume (equipment estimates 503.01 g | 2012.1 qt) 534.01 2136  
Hops absorption losses (whirlpool, hop stand) -7.01 -28.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 527 g | 2108 qt) 496 1984  
Total: 759.26 3037
Equipment Profile Used: System Default
 
Notes

Mill the grains and mash at 152°F for 60 minutes.

Recirculate until your runnings are clear, then run off into the kettle.

Sparge and top up as necessary to get about 6 gallons of wort.

Boil for 30 minutes, adding hops according to the schedule above.

After the boil, either add hops at flameout or do a whirlpool step as follows: Stir or recirculate to create a vortex, add the whirlpool hops, and allow 20 minutes to steep.

Chill the wort to about 70°F, aerate well, and pitch plenty of healthy yeast.

Ferment at 70°F (21°C) for 5-7 days, then allow to free-rise to 74, and hold there for 1 more day or until fermentation is nearly complete.

Add dry hops (see brewer's notes below), drop temp to 60° F for 2 days.

Cold crash to 35°F for 48 hours, then package and carbonate to about 2.4 volumes.

Brewer's Notes
Whirlpool: If you can drop your whirlpool temperature to about 170°F (77°C), it does great things for the hop aroma in this beer. The cooler whirlpool preserves more of the volatile oils in the hops, to stay in the wort and thus in the finished beer.

Dry Hop: Add just prior to terminal to avoid oxygen ingress. Once added, drop temp to 60° F for 2 days , the cold crash to 35° for 48 hours. Then keg or package (and drink!).

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  • Last Updated: 2023-04-19 15:55 UTC