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Hazy DIPA

257 calories 28.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 257 calories (Per 12oz)
Carbs: 28.5 g (Per 12oz)
Created: Monday June 15th 2026
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1.077
1.022
7.1%
40.2
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.16 lb Briess - Brewers Malt 2-Row6.16 lb Brewers Malt 2-Row 37 1.8 36.8%
6.16 lb Briess - Pilsen Malt 2-Row6.16 lb Pilsen Malt 2-Row 37 1.2 36.8%
1.93 lb Flaked Oats1.925 lb Flaked Oats 33 2.2 11.5%
1.65 lb Briess - White Wheat Malt1.65 lb White Wheat Malt 39.1 2.5 9.9%
13.20 oz Bestmalz - BEST Chit Malt13.2 oz BEST Chit Malt 23 1.4 4.9%
16.72 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
23.10 g Chinook23.1 g Chinook Hops Pellet 13 Mash 0 min 6.38 4.3%
86.90 g Riwaka86.9 g Riwaka Hops Pellet 5.5 Whirlpool 0 min 11.48 16.4%
71.50 g Chinook71.5 g Chinook Hops Pellet 13 Whirlpool 0 min 22.33 13.5%
174.90 g Riwaka174.9 g Riwaka Hops Pellet 5.5 Dry Hop 7 days 32.9%
174.90 g Riwaka174.9 g Riwaka Hops Pellet 5.5 Dry Hop 8 days 32.9%
531.30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
2 oz Gypsum Water Agt Mash 0 min.
12.10 oz Brewers Crystals Water Agt Boil 15 min.
1 tsp Yeast Nutrient Water Agt Boil 15 min.
5 g Calcium Chloride (anhydrous) Water Agt Boil 15 min.
1.50 g Gypsum Water Agt Boil 15 min.
 
Yeast
Omega Yeast Labs - Cosmic Punch - OYL-402
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
74 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 136 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.22 psi       Temp: 34 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal 156 °F 156 °F 60 min
1 gal 156 °F 170 °F 15 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 7.32 29.3  
Mash volume with grains 8.62 34.5  
Grain absorption losses -2.09 -8.4  
Hops absorption losses (mash) -0.03 -0.1  
Remaining sparge water volume (equipment estimates 2.27 g | 9.1 qt) 1.56 6.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.21 g | 28.8 qt) 6.5 26  
Boil off losses -1.5 -6  
Post boil Volume 5.71 22.8  
Hops absorption losses (whirlpool, hop stand) -0.21 -0.8  
Going into fermentor 5.5 22  
Total: 8.87 35.5
Equipment Profile Used: System Default
 
Notes

Ferment at 66F for two days, then raise to 74F. Once fermentation is complete, drop yeast and crash to 34F. Drop yeast again and add 1st dry hops. Occasionally rouse hops with CO2. After 1 day, drop trub and add 2nd dry hops. Occasionally rouse hops with CO2.

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  • Last Updated: 2026-06-15 19:06 UTC