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Juicy Hazy NEIPA

260 calories 22.6 g 12 oz
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 96%
Calories: 260 calories (Per 12oz)
Carbs: 22.6 g (Per 12oz)
Created: Friday January 19th 2024
1.079
1.014
8.5%
45.9
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pilsner6 lb Pilsner 37 1.8 77.4%
0.25 lb American - Carapils (Dextrine Malt)0.25 lb Carapils (Dextrine Malt) 33 1.8 3.2%
0.75 lb Flaked Wheat0.75 lb Flaked Wheat 34 2 9.7%
0.75 lb Flaked Oats0.75 lb Flaked Oats 33 2.2 9.7%
7.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool 20 min 16.48 16.7%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Whirlpool 20 min 18.73 16.7%
0.50 oz Galaxy0.5 oz Galaxy Hops Leaf/Whole 14.25 Whirlpool 20 min 10.67 8.3%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop (High Krausen) 3 days 33.3%
1 oz Mosaic1 oz Mosaic Hops Leaf/Whole 12.5 Dry Hop (High Krausen) 1 days 16.7%
0.50 oz Mosaic0.5 oz Mosaic Hops Leaf/Whole 12.5 Dry Hop (High Krausen) 3 days 8.3%
6 oz / $ 0.00
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
5.50 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 63 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
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
4 gal Infusion 150 °F 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.31 g | 21.3 qt) 5.22 20.9  
Mash volume with grains (equipment estimates 5.93 g | 23.7 qt) 5.84 23.4  
Grain absorption losses -0.97 -3.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.09 g | 16.4 qt) 4 16  
Boil off losses -1.5 -6  
Post boil Volume (equipment estimates 2.59 g | 10.4 qt) 3 12  
Hops absorption losses (whirlpool, hop stand) -0.09 -0.4  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 2.91 g | 11.6 qt) 2.5 10  
Total: 5.22 20.9
Equipment Profile Used: System Default
 
Notes

Fermented under pressure (12psi) at 95F for 24 hours. Dry hopped for 3 days at 96F. Cold crashed for 24 hours then pressure transferred to sanitized keg. Force carbonated and served.

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  • Last Updated: 2024-01-19 23:06 UTC