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Hazy Shmazy IPA

203 calories 17 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: 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: 203 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Friday December 6th 2019
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1.062
1.010
6.9%
58.7
5.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Voyager Craft Malt - Pale Compass5 lb Pale Compass 38.1 2.79 33.3%
5 lb American - Pilsner5 lb Pilsner 37 1.8 33.3%
3 lb German - CaraFoam3 lb CaraFoam 37 1.8 20%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 3.3%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3.3%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 6.7%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Citra4 oz Citra Hops Pellet 11 Whirlpool 30 min 27.46 25.8%
4 oz Mosaic4 oz Mosaic Hops Pellet 12.5 Whirlpool 30 min 31.21 25.8%
1.50 oz Citra1.5 oz Citra Hops Pellet 11 Dry Hop at 68 °F Day 5 9.7%
1.50 oz Mosaic1.5 oz Mosaic Hops Pellet 12.5 Dry Hop at 68 °F Day 5 9.7%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop at 68 °F Day 2 12.9%
0.50 oz Galaxy0.5 oz Galaxy Hops Pellet 14.25 Dry Hop Day 2 3.2%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop at 68 °F Day 2 12.9%
15.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
7.50 g Table Salt 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:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 5.99 psi       Temp: 38 °F       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20.8 15.9 79.1 147.8 77.6 0
pH: 5.2 stabilizer
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.69 gal Strike 165 °F 152 °F 60 min
5.24 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
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 5.59 g | 22.4 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) -0.3 -1.2  
Top off amount 0.3 1.2  
Going into fermentor 6 24  
Total: 9.63 38.5
Equipment Profile Used: System Default
 
Notes

Total Water: 10 gallons
Mash Temp: 152

Whirlpool:
160F @ 15 min
140F @ 15 min


Yeast Pitch Temp: 65F
Yeast Bay - Haze Daze
Direct O2 - 30 sec

Fermentation Schedule:
Day 00 Sep 16 @ 11 pm @ 65F
Day 01 @ 12 pm @ 66F
Day 02 @ 12 pm @ 67F - Dry Hop
Day 03 @ 12 pm @ 68F
Day 04 @ 12 pm @ 68F
Day 05 @ 12 pm @ 70F
Day 06 @ 12 pm @ 70F - Dry Hop + Spunding valve at max 15psi
Day 07 @ 12 pm @ 70F
Day 08 @ 12 pm @ 60F
Day 09 @ 12 pm @ 50F
Day 10 @ 12 pm @ 38F - Cold Crash + Carb stone
Day 11 @ 12 pm @ Keg

OG: 1.065
FG:

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  • Last Updated: 2019-12-17 22:06 UTC