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HAZY IPA w/ Pineapple - wip

213 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Cupcake
Hop Utilization: 99%
Calories: 213 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Thursday November 2nd 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Crisp Malting - No.19 Floor Malt Maris Otter6 lb No.19 Floor Malt Maris Otter 37 3 48.4%
2.40 lb Cane Sugar2.4 lb Cane Sugar - (late boil kettle addition) $ 4.75 / lb
$ 11.40 		46 0 19.4%
1.50 lb Flaked Oats1.5 lb Flaked Oats $ 0.10 / lb
$ 0.15 		33 2.2 12.1%
1.50 lb American - White Wheat1.5 lb White Wheat 40 2.8 12.1%
1 lb Bestmalz - BEST Chit Malt1 lb BEST Chit Malt 23 1.4 8.1%
12.40 lbs / $ 11.55
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Jarrylo0.5 oz Jarrylo Hops Pellet 10 Boil 60 min 15.61 5.9%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 5 min 6.22 11.8%
1 oz Columbus1 oz Columbus Hops Pellet 15 Boil 5 min 9.34 11.8%
3 oz Centennial3 oz Centennial Hops Pellet 10 Dry Hop 2 days 35.3%
3 oz Columbus3 oz Columbus Hops Pellet 15 Dry Hop 2 days 35.3%
8.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
11 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3 g Ascorbic Acid Water Agt Boil 0 min.
5 g BSG - Fermax Yeast Nutrient Other Boil 0 min.
1.50 g BSG - Kerry Whirlfloc T Fining Boil 0 min.
4 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
1 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Hoppy NEIPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
135 10 30 225 100 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.15 gal Strike 162 °F 152 °F 60 min
4.25 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 3.5 14  
Mash volume with grains 4.3 17.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.92 g | 19.7 qt) 4.5 18  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.92 g | 27.7 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.18 0.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8 32
Equipment Profile Used: System Default
 
Notes

Adding 6 cans of frozen juice concentrate after main fermentation.

Clown math for fruit sugar content:
The 2.5lb of sugar is roughly calculated 30g sugar content per serving x 6 servings = 180g total x 6 cans of frozen concentrate = 1080g = ~2.4lb of "simple" sugars

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  • Last Updated: 2024-05-08 00:50 UTC