Brewer's Friend

Print

Nakoma Hazy

225 calories 21.7 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 6.56 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 225 calories (Per 12oz)
Carbs: 21.7 g (Per 12oz)
Created: Thursday January 29th 2026
Similar Recipes

Avg. Perfect Northeast IPA (NEIPA)

by kcq101

OG: 1.062 FG: 1.013 ABV: 6.5% IBU: 59

NEIPA #11: Voss Kveik

by bradyt88

OG: 1.063 FG: 1.011 ABV: 6.8% IBU: 53

Golden Haze IPA

by Nebula Brewing

OG: 1.054 FG: 1.009 ABV: 6.0% IBU: 59

1.068
1.015
6.9%
52.8
5.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pilsner6 lb Pilsner 37 1.8 35.3%
16 oz Flaked Oats16 oz Flaked Oats 33 2.2 5.9%
32 oz Flaked Wheat32 oz Flaked Wheat 34 2 11.8%
1 lb Rice Hulls1 lb Rice Hulls 0 0 5.9%
16 oz German - Carapils16 oz Carapils 35 1.3 5.9%
6 lb United Kingdom - Golden Promise6 lb Golden Promise 37 3 35.3%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Northern Brewer - Idaho 71.5 oz Idaho 7 Hops Pellet 12 First Wort at 210 °F 30 min 43.31 11.5%
2.50 oz Charles Faram - Idaho 72.5 oz Idaho 7 Hops Pellet 10.5 Hop Stand at 175 °F 0 min 9.5 19.2%
3 oz Mosaic3 oz Mosaic Hops Pellet 12.5 Dry Hop at 210 °F 3 days 23.1%
3 oz Citra3 oz Citra Hops Pellet 11 Dry Hop 3 days 23.1%
3 oz Simcoe3 oz Simcoe Hops Pellet 12.7 Dry Hop 3 days 23.1%
13 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
11.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.37 ml Lactic acid Water Agt Mash 1 hr.
0.50 each Whirlfloc Water Agt Boil 15 min.
7.30 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - Verdant IPA
Amount:
11 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
64 - 73 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 188 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 15 0 195 75 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.95 gal Strike 167 °F 156 °F 60 min
1.0875 gal Sparge 165 °F 165 °F --
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 5.95 23.8  
Mash volume with grains 7.31 29.2  
Grain absorption losses -2.13 -8.5  
Remaining sparge water volume 2.99 11.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.81 g | 27.2 qt) 6.56 26.2  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume (equipment estimates 5.75 g | 23 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.09 -0.4  
Estimated amount in fermentor 5.91 23.6  
Total: 8.94 35.7
Equipment Profile Used: System Default
 
Notes

Stir only at the beginning

Seems to be avoiding hot side aeration with recirc pump tubing

No apparent recirculation during the boil

Try to match output from grain bed with sparge rate to avoid compressing the grain bed

Virtually impossible to oversparge at this scale

60 min boil, try to minimize carmelization (rapid recirculation during boil)

Flameout, rapidly drop to 170.

Add whirlpool hops.

Whirlpool for 25 minutes while letting temp slowly come down.

Rapidly cool to 65.

Transfer to 6 gallon carboy for primary fermentation.

Put dry hops into keg. Purge keg with CO2 x3. Force transfer to keg with dry hops in place. Dry hop in garage for 5 days to avoid hop creep.

Force transfer to final keg for force carbonation.

Questions for Brian?

  • How close are our water profiles?
  • Does it make sense to make a "neutral" sparge profile and then add whatever we each respectively need to the neutral sparge profile?
  • When to add whirlfloc?
Last Updated and Sharing
 
361
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2026-06-12 17:35 UTC