Hazy Daze II - Beer Recipe - Brewer's Friend

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Hazy Daze II

202 calories 16.3 g 12 oz
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Source: RxBrews
Calories: 202 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Sunday August 11th 2019
1.062
1.009
6.9%
63.9
6.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb American - Pale 2-Row7.5 lb Pale 2-Row 37 1.8 50%
3 lb United Kingdom - Golden Promise3 lb Golden Promise 37 3 20%
2 lb German - CaraFoam2 lb CaraFoam 37 1.8 13.3%
1 lb American - Aromatic Malt1 lb Aromatic Malt 35 20 6.7%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.7%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3.3%
15 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Apollo1 oz Apollo Hops Leaf/Whole 20 Whirlpool at 180 °F 30 min 9.99 6.9%
4 oz Citra4 oz Citra Hops Leaf/Whole 11 Whirlpool at 180 °F 30 min 21.97 27.6%
3.50 oz Galaxy3.5 oz Galaxy Hops Leaf/Whole 14.25 Whirlpool at 180 °F 30 min 24.9 24.1%
2 oz Motueka2 oz Motueka Hops Leaf/Whole 7 Whirlpool at 180 °F 30 min 6.99 13.8%
2 oz Citra2 oz Citra Hops Leaf/Whole 11 Dry Hop Day 2 13.8%
2 oz Galaxy2 oz Galaxy Hops Leaf/Whole 14.25 Dry Hop Day 2 13.8%
14.50 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.80 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
7.50 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
8 g Table Salt Water Agt Mash 1 hr.
4 oz Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
The Yeast Bay - Vermont Ale
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Med/Low
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 20 80 140 110 0
pH: 5.2

Actual:
Ca: 19.9
Mg: 19.5
Na: 83.1
Cl: 141.7
SO4: 106.7
Phosphorous Acid 10%:
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 gal Sparge -- 150 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.69 18.8  
Mash volume with grains (equipment estimates 5.49 g | 22 qt) 5.89 23.6  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume 4.94 19.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.5 30  
Boil off losses -1.5 -6  
Post boil Volume 6 24  
Hops absorption losses (whirlpool, hop stand) -0.39 -1.6  
Top off amount 0.39 1.6  
Going into fermentor 6 24  
Total: 9.63 38.5
Equipment Profile Used: System Default
 
Notes

Total Water: 10 gallons
Mash Temp: 150
In: ~150
Out: 160 (strike water 160F)

Actual: ~2.5 gallons first runnings. Mash= ~XXX F

Pre-Boil Amount: 13 gal
Pre-Boil gravity:
Boil time: 60
Post-Boil Amount: XXX

Whirlpool:
180 @ 30 min
140 @ 15 min


Yeast Pitch Temp: 65F
Yeast Bay - Haze Days II
Starter 1L - Started @ 1730 Aug 10

Fermentation Schedule:
Day 00 Aug 11@ 12 pm @ 65F
Day 01 @ 12 pm @ 66F - Dry Hop #1
Day 02 @ 12 pm @ 67F
Day 03 @ 12 pm @ 68F
Day 04 @ 12 pm @ 69F
Day 05 @ 12 pm @ 70F
Day 06 @ 12 pm @ 70F
Day 07 @ 12 pm @ 70F
Day 08 @ 12 pm @ 68F
Day 09 @ 12 pm @ 65F
Day 10 @ 12 pm @ 60F
Day 11 @ 12 pm @ 58F
Day 12 @ 12 pm @ 55F
Day 13 @ 12 pm @ 55F
Day 14 @ 12 pm @ Keg

OG:
FG:

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  • Last Updated: 2019-08-12 01:24 UTC