Misty Peaks Hazy IPA (3 gallon) - Beer Recipe - Brewer's Friend

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Misty Peaks Hazy IPA (3 gallon)

209 calories 22.5 g 16 oz
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.56 gallons
Post Boil Size: 3.06 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 209 calories (Per 16oz)
Carbs: 22.5 g (Per 16oz)
Created: Thursday May 1st 2025
1.063
1.017
6.0%
12.7
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.45 lb American - Pilsner5.45 lb Pilsner 37 1.8 76.9%
0.82 lb Flaked Oats0.82 lb Flaked Oats 33 2.2 11.6%
0.55 lb American - White Wheat0.55 lb White Wheat 40 2.8 7.8%
0.27 lb BSG - Flaked White Wheat0.27 lb Flaked White Wheat 36 1.6 3.8%
7.09 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.09 oz Nelson Sauvin1.09 oz Nelson Sauvin Hops Pellet 12.5 Whirlpool at 170 °F 20 min 9.86 22.2%
0.55 oz Motueka0.55 oz Motueka Hops Pellet 7 Whirlpool at 170 °F 20 min 2.79 11.2%
1.09 oz Nelson Sauvin1.09 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop 8 days 22.2%
0.55 oz Motueka0.55 oz Motueka Hops Pellet 7 Dry Hop 8 days 11.2%
1.09 oz Motueka1.09 oz Motueka Hops Pellet 7 Dry Hop 4 days 22.2%
0.55 oz Nelson Sauvin0.55 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop 4 days 11.2%
4.92 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.30 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.20 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - British Ale V OYL-011
Amount:
0.55 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 132 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
85 7 19 146 44 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 5.7 22.8  
Mash volume with grains 6.26 25.1  
Grain absorption losses -0.89 -3.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 4.56 18.2  
Boil off losses -1.5 -6  
Post boil Volume 3.06 12.2  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
Volume into fermentor 3 12  
Total: 5.7 22.8
Equipment Profile Used: System Default
 
Notes

Fermentation & Dry Hopping:

Chill wort to 66°F (19°C), aerate thoroughly, pitch Omega British Ale V.

Ferment initially at 66–68°F (19–20°C). Allow free-rise up to 70°F (21°C) after the first 3–4 days to encourage ester production.

Add Dry Hop 1 at peak fermentation (approximately day 3 or 4).

After reaching terminal gravity, drop temperature slightly to around 64–66°F (18–19°C), add Dry Hop 2. Hold for 3 more days.




Conditioning & Packaging:

Cold crash at 33–35°F (1–2°C) for 3–5 days.

Package and carbonate to about 2.4–2.6 volumes of CO₂.

Ensure minimal oxygen exposure throughout packaging.




Water Profile:

Aim for soft water, chloride-to-sulfate ratio ~3:1 to 4:1.

Suggested additions (typical): Calcium chloride (~7–9 g total), minimal gypsum (~1–2 g total) to reach ~100–150 ppm chloride and ~25–50 ppm sulfate.




Brewer’s Notes:

Ensure healthy yeast starter or fresh yeast pack.

Purge fermenters and kegs thoroughly with CO₂ to minimize oxidation.

Rouse hops gently with CO₂ during dry hopping if possible, for maximum aromatic extraction.

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  • Last Updated: 2025-05-01 17:08 UTC