Haze Trois - Beer Recipe - Brewer's Friend

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Haze Trois

211 calories 19.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 67% (brew house)
Source: aboman
Calories: 211 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Saturday October 6th 2018
1.064
1.013
6.8%
72.3
4.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 66.1%
3 lb American - White Wheat3 lb White Wheat 40 2.8 19.8%
18 oz Flaked Oats18 oz Flaked Oats 33 2.2 7.4%
0.50 lb Cane Sugar0.5 lb Cane Sugar 46 0 3.3%
5 oz German - Carapils5 oz Carapils 35 1.3 2.1%
3 oz German - Acidulated Malt3 oz Acidulated Malt 27 3.4 1.2%
15.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz CTZ0.5 oz CTZ Hops Pellet 12.2 First Wort 60 min 19.61 3.4%
1 oz CTZ1 oz CTZ Hops Pellet 12.2 Boil 10 min 14.22 6.9%
2 oz Galaxy2 oz Galaxy Hops Pellet 15 Whirlpool at 160 °F 20 min 14.98 13.8%
2 oz Mandarina Bavaria2 oz Mandarina Bavaria Hops Pellet 10.7 Whirlpool at 160 °F 20 min 10.69 13.8%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.8 Whirlpool at 160 °F 20 min 12.78 13.8%
1 oz Galaxy1 oz Galaxy Hops Pellet 15 Dry Hop Day 7 6.9%
2 oz Mandarina Bavaria2 oz Mandarina Bavaria Hops Pellet 10.7 Dry Hop Day 7 13.8%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.8 Dry Hop Day 7 6.9%
2 oz Mandarina Bavaria2 oz Mandarina Bavaria Hops Pellet 10.7 Dry Hop Day 0 13.8%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.8 Dry Hop Day 0 6.9%
14.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Calcium Chloride Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
 
Yeast
The Yeast Bay - Vermont Ale
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Med/Low
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 178 B cells required
Sacc Trois
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 178 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
NEIPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 0 8 200 100 0
Split additions in mash+sparge.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.75 gal Infusion -- 153 °F 60 min
5.5 gal Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 4.75 19  
Mash volume with grains 5.92 23.7  
Grain absorption losses -1.83 -7.3  
Remaining sparge water volume (equipment estimates 5.07 g | 20.3 qt) 5.29 21.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 7.78 g | 31.1 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 6.23 24.9  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
Going into fermentor 6 24  
Total: 10.04 40.2
Equipment Profile Used: System Default
 
Notes

Make 2 separate starters way ahead of time, pitch slurry from both.

Use glass carboy.
Rig up CO2 capture+blowoff junk for cold crash.

2nd (long) dryhop is in the keg using a filter thingy. Dry purge the keg with co2 after putting that in there before kegging. 15 psi fill/drain 3 times.

Push beer to keg with co2, using the stainless racking cane+gas post. ~1 psi or so... test this first with water.

Hops selected to use up stuff that I'm afraid could be getting old.



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  • Last Updated: 2018-11-30 22:23 UTC