Hazy IPA AFC 2024 - Beer Recipe - Brewer's Friend

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Hazy IPA AFC 2024

202 calories 20.7 g 12 oz
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8.1875 gallons
Post Boil Size: 6.65 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Source: RxBrews
Calories: 202 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
URL: http://www.homebrewtalk.com/f12/3-floyds-zombie-dust-attempt-help-info-requested-245456/
Created: Tuesday February 13th 2024
1.061
1.015
6.1%
51.9
4.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Weyermann - Pilsner9 lb Pilsner 36 1.5 50.8%
4 lb Rahr - Standard 2-Row4 lb Standard 2-Row 36.8 1.8 22.6%
1 lb Bestmalz - BEST Chit Malt1 lb BEST Chit Malt 23 1.4 5.6%
1 lb Rice Hulls1 lb Rice Hulls 0 0 5.6%
2 lb Thomas Fawcett - Oat Malt2 lb Oat Malt 27.6 2 11.3%
0.70 lb Weyermann - Acidulated0.7 lb Acidulated 27 3.4 4%
17.70 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Chief Hops - Amarillo Cryo1 oz Amarillo Cryo Hops Pellet 16 Boil at 212 °F 15 min 23.27 10%
2 oz Yakima Chief Hops - Citra LupuLN2 (Cryo)2 oz Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Whirlpool at 175 °F 30 min 19.59 20%
2 oz Yakima Valley Hops - Mosaic2 oz Mosaic Hops Pellet 11.5 Whirlpool at 175 °F 30 min 9.01 20%
3 oz Yakima Valley Hops - Citra3 oz Citra Hops Pellet 13.1 Dry Hop at 58 °F Day 6 30%
2 oz Yakima Valley Hops - Mosaic2 oz Mosaic Hops Pellet 11.5 Dry Hop at 58 °F Day 6 20%
10 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
4 g Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 184 B cells required
Imperial Yeast - A38 Juice
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 184 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11       Temp: 38 °F       CO2 Level: 2.4
 
Target Water Profile
Distilled
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 10 40 130 80 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.55338 gal Strike 165 °F 152 °F 60 min
5.09663 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.255 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.26 qt/lb 5.55 22.2  
Mash volume with grains 6.97 27.9  
Grain absorption losses -2.21 -8.9  
Remaining sparge water volume 5.1 20.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 8.19 32.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6.65 26.6  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Going into fermentor 6.5 26  
Total: 10.65 42.6
Equipment Profile Used: System Default
 
Notes

add 1.5 oz phosphoric acid post boil.


Brew Day Notes:
Mashed at 150F @60 min
mash pH: 5.2
Recirculate/Vorlouf for 15 min
Run off for 30 min
Mash Off temp: 168F
boil for 60 min
Boil hops for 15 min
Whirlpool for 30 min @ 175F
post-boil pH w/ phosphoric acid: 4.73


Fermentation notes:

Ride fermentation at 68F until 90% complete. Free rise to 72F and close off pressure. Crash to 58F and dry hop while purging co2

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  • Last Updated: 2024-02-15 18:18 UTC