Tropical Haze New England IPA - Beer Recipe - Brewer's Friend

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Tropical Haze New England IPA

208 calories 21 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Mark Pasquinelli/January/February 2018 Zymurgy
Rating:
5.00 (1 Review)

Calories: 208 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
URL: https://www.homebrewersassociation.org/homebrew-recipe/tropical-haze-new-england-ipa/
Created: Friday May 25th 2018
1.063
1.015
6.3%
96.9
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 74.1%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.4%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 7.4%
12 oz American - Carapils (Dextrine Malt)12 oz Carapils (Dextrine Malt) 33 1.8 5.6%
12 oz Turbinado12 oz Turbinado 44 10 5.6%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.65 oz Citra0.65 oz Citra Hops Pellet 11 First Wort 0 min 24.78 5.8%
0.25 oz Citra0.25 oz Citra Hops Pellet 11 Whirlpool 40 min 3.43 2.2%
0.25 oz Mosaic0.25 oz Mosaic Hops Pellet 12.5 Whirlpool 40 min 3.9 2.2%
0.25 oz Azacca0.25 oz Azacca Hops Pellet 15 Whirlpool 40 min 4.68 2.2%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Whirlpool 30 min 6.87 4.5%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Whirlpool 30 min 7.8 4.5%
0.50 oz Azacca0.5 oz Azacca Hops Pellet 15 Whirlpool 30 min 9.36 4.5%
0.75 oz Citra0.75 oz Citra Hops Pellet 11 Whirlpool 20 min 10.3 6.7%
0.75 oz Mosaic0.75 oz Mosaic Hops Pellet 12.5 Whirlpool 20 min 11.7 6.7%
0.75 oz Azacca0.75 oz Azacca Hops Pellet 15 Whirlpool 20 min 14.04 6.7%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop Day 5 9%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop Day 5 9%
1 oz Azacca1 oz Azacca Hops Pellet 15 Dry Hop Day 5 9%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop Day 5 9%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop Day 5 9%
1 oz Azacca1 oz Azacca Hops Pellet 15 Dry Hop Day 5 9%
11.15 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 oz Pineapple Juice Concentrate Other Primary --
 
Yeast
Imperial Yeast - A38 Juice
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Bottle-conditioned with corn sugar       Amount: 3.75 oz       CO2 Level: 2.5 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
125 0 0 150 75 0
4X3X9W7
2g Gypsum
4g Epsom Salt
1g Table Salt
10g Calcium Chloride
6g Baking Soda
Add to mash water
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.78 19.1  
Mash volume with grains 5.8 23.2  
Grain absorption losses -1.59 -6.4  
Remaining sparge water volume (equipment estimates 4.7 g | 18.8 qt) 4.51 18  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 7.69 g | 30.8 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 6.17 24.7  
Hops absorption losses (whirlpool, hop stand) -0.17 -0.7  
Going into fermentor 6 24  
Total: 9.29 37.1
Equipment Profile Used: System Default
 
Notes

Mash at 150° F (66° C) until conversion is complete. Lauter and sparge to collect 7.5 gal. (28.5 L) of wort and boil 60 minutes. Do not add Whirlfloc or Irish moss.

At flameout, wait until wort cools to 180° F (82° C) to avoid volatilizing hop oils. Set timer for 40 minutes and add first hop stand addition.

After 10 minutes and 20 minutes, respectively, add the second and third hop stand additions.

After the total hop stand of 40 minutes, chill wort to 67° F (19° C), decant starter, pitch yeast, and aerate.

Over the course of the two-week fermentation, ramp the temperature up to 73° F (23° C) to ensure full attenuation.

On approximately day five of fermentation, when attenuation has reached about 80 percent, add the first dry hop addition. (Optionally, you could add a can of thawed pineapple or grapefruit juice concentrate at this point.)

Five days later, remove the first dry hop addition, add the second addition, and dry hop for five more days.

Carbonate to 2.5 volumes of CO2 (or add 3.75 oz./106 g corn sugar if bottling) and drink fresh. Prost!

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  • Last Updated: 2018-06-09 21:56 UTC