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Session Hazy

153 calories 15.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 15 liters
Post Boil Size: 12 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Andrew O'Connor
Calories: 153 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Tuesday September 12th 2017
1.050
1.012
5.0%
0.0
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.10 kg Crisp Malting - Extra Pale Maris Otter2.1 kg Extra Pale Maris Otter 37.5 2 70%
600 g Crisp Malting - Pale Wheat Malt600 g Pale Wheat Malt 38.7 2 20%
300 g Quaker - Rolled Oats300 g Rolled Oats 4 1 10%
3,000 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Citra25 g Citra Hops Pellet 11 Boil 0 min 12.5%
25 g Mosaic25 g Mosaic Hops Pellet 12.5 Boil 0 min 12.5%
75 g Citra75 g Citra Hops Pellet 11 Dry Hop 3 days 37.5%
75 g Mosaic75 g Mosaic Hops Pellet 12.5 Dry Hop 3 days 37.5%
200 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 52 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L 76c Strike Infusion 75 °C 67 °C 60 min
10 L 85c Start Temp Batch Sparge 80 °C 77 °C 20 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 6.8
Mash volume with grains 8.5
Grain absorption losses -2.7
Remaining sparge water volume (equipment estimates 14.5 L) 11.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 18 L) 15
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 12
Going into fermentor 12
Total: 18.3  
Equipment Profile Used: System Default
 
Notes

Gypsum - 1tsp
Epsom Salt - 0.3 tsp
Calcium Chloride - 0.4tsp
Lactic Acid - 1.4ml
1/2 Campden tablet

Pre-boil gravity - 1043
OG - 1052
FG - 1012

Flameout and dry hop additions only using mesh bags.

Dry hop 3 days before bottling.

Bottle directly from fermenter.

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  • Last Updated: 2022-10-11 00:49 UTC