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Hazy summer memories 2.0

197 calories 19.7 g 0.33 L
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 27 liters (ending kettle volume)
Pre Boil Size: 31 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 69% (ending kettle)
Source: Niko
Calories: 197 calories (Per 0.33L)
Carbs: 19.7 g (Per 0.33L)
Created: Monday July 21st 2025
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OG: 1.075 FG: 1.017 ABV: 7.6% IBU: 0

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Fermentables
Amount Fermentable Cost PPG °L Bill %
5.20 kg Viking - Pale Ale Malt5.2 kg Pale Ale Malt 37 2.5 62.1%
1.25 kg Viking - Munich Light1.25 kg Munich Light 36 6 14.9%
1.25 kg Flaked Oats1.25 kg Flaked Oats 33 2.2 14.9%
670 g Flaked Wheat670 g Flaked Wheat 34 2 8%
8.37 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
55 g Crossmyloof - Citra55 g Citra Hops Pellet 12.8 Dry Hop (High Krausen) at 21 °C 1 days 16.9%
45 g El Dorado45 g El Dorado Hops Pellet 15.7 Dry Hop (High Krausen) 1 days 13.8%
45 g Yakima Valley Hops - Idaho 745 g Idaho 7 Hops Pellet 12.5 Dry Hop (High Krausen) at 21 °C 1 days 13.8%
70 g Crossmyloof - Citra70 g Citra Hops Pellet 12.8 Dry Hop at 21 °C 6 days 21.5%
50 g El Dorado50 g El Dorado Hops Pellet 15.7 Dry Hop 6 days 15.4%
60 g Yakima Valley Hops - Idaho 760 g Idaho 7 Hops Pellet 12.5 Dry Hop at 21 °C 6 days 18.5%
325 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Lallemand - Lalbrew New England
Amount:
30 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 148 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 56.2 g       Temp: 20 °C       CO2 Level: 2.46 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30.55 L Strike 68 °C 67 °C 60 min
8.82 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 21 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 30.6
Mash volume with grains 36.1
Grain absorption losses -8.4
Remaining sparge water volume 9.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.7 L) 31
Boil off losses -5.7
Post boil volume (equipment estimates 25.3 L) 27
Estimated amount in fermentor 27
Total: 40.3  
Equipment Profile Used: System Default
 
Notes

Brewing Process


Step 1: Mash

  1. Mash grains at 67-68°C for 60 minutes.


    Step 2: Boil

  2. Bring wort to a boil and boil for 60 minutes. No hops are added during the boil to reduce bitterness.


    Step 3: Hop Stand

  3. After boil, cool wort to 75°C.
  4. Add hop stand hops (Citra, El Dorado, Idaho 7) and let steep for 20 minutes.
  5. Chill wort to yeast pitching temperature (19°C).


    Step 4: Fermentation

  6. Pitch yeast at 19°C.
  7. After 24-36 hours (at high krausen), add the High Krausen hop addition (Citra, Idaho 7, El Dorado).
  8. After 2-3 days, when fermentation slows, add the Magnetic hop addition (Citra, Idaho 7, El Dorado).
  9. Gradually raise the temperature to 21°C after the second hop addition.


    Step 5: Final Steps

  10. Ferment until final gravity reaches ~1.015.
  11. Package and carbonate. Keep oxygen exposure to a minimum during transfer.
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  • Last Updated: 2025-07-21 13:39 UTC