Hazy Weeks - Beer Recipe - Brewer's Friend

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Hazy Weeks

174 calories 16.5 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 174 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)
Created: Sunday March 10th 2019
1.057
1.012
5.8%
38.9
4.7
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.55 kg American - Pale 2-Row4.55 kg Pale 2-Row 37 1.8 74.3%
0.70 kg American - White Wheat0.7 kg White Wheat 40 2.8 11.4%
0.70 kg Flaked Oats0.7 kg Flaked Oats 33 2.2 11.4%
170 g German - Melanoidin170 g Melanoidin 37 25 2.8%
6.12 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Citra28 g Citra Hops Pellet 14.5 Boil 10 min 15.34 9.9%
56.70 g Amarillo56.7 g Amarillo Hops Pellet 9.8 Whirlpool at 77 °C 30 min 11.11 20%
56.70 g Citra56.7 g Citra Hops Pellet 11 Whirlpool at 77 °C 30 min 12.48 20%
70.90 g Amarillo70.9 g Amarillo Hops Pellet 8.6 Dry Hop 5 days 25%
70.90 g Citra70.9 g Citra Hops Pellet 14.5 Dry Hop 7 days 25%
283.20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
2 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
26 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 351 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Stavanger (Langevatn), Norway
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 10 20 190 70 0
Mash pH 5.3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Infusion -- 67 °C 60 min
15 L Sparge -- 75 °C 5 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 22.3
Mash volume with grains 26.4
Grain absorption losses -6.1
Remaining sparge water volume (equipment estimates 16.1 L) 14.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.4 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 25.6
Hops absorption losses (whirlpool, hop stand) -0.6
Going into fermentor 25
Total: 37  
Equipment Profile Used: System Default
 
Notes

At flameout, start cooler with low flow/trickle. When temp hits 200, add 10% of whirlpool hops. Continue cooling and adding 10% hops at each 10 degree temp drop until hitting 160-170. Then add remainder of whirlpool hops and steep for 15 -30 min. Continue cooling at full flow.

Split total dry hop quantity into two equal portions.First dry hop added to primary right as krausen begins to drop and left for 5-7 days. Then transfer to dry hop keg with second dry hop addition for 5-7 days. Then transfer to serving keg.

Hop combos to try: galaxy/nelson, El Dorado/azaaca

Alternative yeast - 1318

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  • Public: Yup, Shared
  • Last Updated: 2019-04-01 20:51 UTC