Hazy Jen - Beer Recipe - Brewer's Friend

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Hazy Jen

175 calories 18 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 175 calories (Per 330ml)
Carbs: 18 g (Per 330ml)
Created: Tuesday March 19th 2019
1.057
1.014
5.7%
5.1
6.0
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg United Kingdom - Maris Otter Pale5.5 kg Maris Otter Pale 38 3.75 76.4%
0.70 kg United Kingdom - Wheat0.7 kg Wheat 37 2 9.7%
0.70 kg Gladfield - Harraway's Rolled Oats0.7 kg Harraway's Rolled Oats 39.1 1.4 9.7%
0.30 kg Rice Hulls0.3 kg Rice Hulls 0 0 4.2%
7.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
37.50 g Citra/Mosaic each37.5 g Citra/Mosaic each Hops Pellet 11 Whirlpool at 80 °C 20 min 5.12 33.3%
37.50 g Citra/Mosaic each37.5 g Citra/Mosaic each Hops Pellet 11 Dry Hop 2 days 33.3%
37.50 g Citra/Mosaic each37.5 g Citra/Mosaic each Hops Pellet 11 Dry Hop 4 days 33.3%
112.50 g / $ 0.00
 
Yeast
Crossmyloof - Haze
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
15 - 20 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Cleethorpes, Lincolnshire, U.K
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
25 L Infusion -- 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 26.3
Mash volume with grains (equipment estimates 30.8 L) 31
Grain absorption losses -7.2
Remaining sparge water volume (equipment estimates 12.5 L) 6.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.7 L) 25
Boil off losses -5.7
Post boil Volume 25
Hops absorption losses (whirlpool, hop stand) -0.2
Top off amount 0.2
Going into fermentor 25
Total: 33.1  
Equipment Profile Used: System Default
 
Notes

32.2L water. Mash 25L Sparge 7.2L
7ml AMS per 10l water = 22ml added to total liquor.
7.2g CaCl added to total liquor.
Camden tablet added to total liquor.

6.25ml 80% lactic acid added to mash water. Adjust sparge water to ph5.5

Bring liquor to 80°C for 20 mins whilst whirlpooling.

67 mash
20 fermentation

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  • Last Updated: 2020-04-10 14:43 UTC