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Hazy IPA

212 calories 21.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 500 liters (fermentor volume)
Pre Boil Size: 510.95 liters
Post Boil Size: 500 liters
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 212 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Monday August 25th 2025
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NEIPA

by Advocatus

OG: 1.060 FG: 1.015 ABV: 5.9% IBU: 31

1.064
1.015
6.4%
33.7
5.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
102.70 kg Bestmalz - BEST Pale ale102.7 kg BEST Pale ale 38.1 2.81 70.4%
22.70 kg Bestmalz - BEST Wheat Malt22.7 kg BEST Wheat Malt 37.7 2.2 15.6%
15.90 kg Bestmalz - BEST Caramel Pils15.9 kg BEST Caramel Pils 37 2.43 10.9%
4.50 kg Rolled Oats4.5 kg Rolled Oats 33 2.2 3.1%
145.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
600 g Yakima Chief Hops - El Dorado600 g El Dorado Hops Pellet 15 Boil 35 min 33.69 18%
227 g Yakima Chief Hops - El Dorado227 g El Dorado Hops Pellet 15 Boil 0 min 6.8%
227 g Yakima Chief Hops - Mosaic227 g Mosaic Hops Pellet 12.25 Boil 0 min 6.8%
455 g Yakima Chief Hops - Citra455 g Citra Hops Pellet 13 Dry Hop 3 days 13.7%
682 g Yakima Chief Hops - Mosaic682 g Mosaic Hops Pellet 12.25 Dry Hop 5 days 20.5%
682 g Yakima Chief Hops - Citra682 g Citra Hops Pellet 13 Dry Hop 5 days 20.5%
455 g Yakima Chief Hops - Mosaic455 g Mosaic Hops Pellet 12.25 Dry Hop 15 days 13.7%
3,328 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
181.80 g Yeast Nutrients Water Agt Boil 10 min.
147.70 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
45.50 g Gypsum Water Agt Mash 1 hr.
22.70 g Salt Water Agt Sparge 1 hr.
34.10 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Lallemand - Lalbrew New England
Amount:
256.80 Pounds
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 2743 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.64 bar       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 20 25 150 50 75
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
425.73 L Strike 74 °C 67 °C 60 min
370 L Sparge 78 °C 75 °C --
Starting Mash Thickness: 2.93 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 510.97 L. Suggest reducing initial water volume to 45.4 L and adding 465.57 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 523.42 L 427.2
Strike water volume at mash thickness of 2.9 L/kg 427.2
Mash volume with grains 523.4
Grain absorption losses -145.8
Remaining sparge water volume (equipment estimates 230.5 L) 230.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 511 L) 511
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -5.3
Post boil Volume 500
Going into fermentor 500
Total: 657.7  
Equipment Profile Used: System Default
 
Notes
  1. Empastar con una relacion de agua 3:1 y macerar a 67ºC en el durante (1 hora), luego realizamos mash out a 76°C por 10 minutos.
  2. Recirculamos por 15 minutos y luego agregamos agua de lavado a 78ºC, hasta lograr densidad 1060 antes de la cocción.
  3. Seran 60 minutos de hervor total, luego pre enfriar a 85°C whirlpool y agregar lupulos.
  4. Se realiza dos Dry Hop los dias 3 y 5 en fermentación para tener biorreacciones que ayuden a biotransformar.
  5. Despues de 7 dìas de fermentaciòn se empieza la maduración en frìo durante 6 dìas para embarrilar, gasificar y envasar.
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  • Last Updated: 2025-08-25 15:49 UTC