Homebound Haze - Beer Recipe - Brewer's Friend

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Homebound Haze

206 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 4.75 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 73% (brew house)
Hop Utilization: 96%
Calories: 206 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Thursday January 9th 2020
1.063
1.010
7.0%
54.2
6.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Briess - Brewers Malt 2-Row10 lb Brewers Malt 2-Row 37 1.8 87%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 8.7%
0.50 lb Corn Sugar - Dextrose0.5 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 4.3%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz El Dorado0.4 oz El Dorado Hops Pellet 15.3 Boil 60 min 22.48 4.4%
1.60 oz El Dorado1.6 oz El Dorado Hops Pellet 15.3 Whirlpool at 179 °F 30 min 13.57 17.8%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.3 Whirlpool at 179 °F 30 min 13.63 22.2%
1 oz El Dorado1 oz El Dorado Hops Pellet 13.5 Dry Hop 3 days 11.1%
1 oz Mosaic1 oz Mosaic Hops Pellet 13.1 Dry Hop 3 days 11.1%
2 oz Ahtanum2 oz Ahtanum Hops Pellet 4.1 Whirlpool at 179 °F 30 min 4.54 22.2%
1 oz Ahtanum1 oz Ahtanum Hops Pellet 4.1 Dry Hop 3 days 11.1%
9 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
0.75 tsp Lactic acid Water Agt Mash 1 hr.
3 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.6 qt Infusion 160 °F 150 °F 60 min
14 qt Batch Sparge 168 °F 168 °F --
Starting Mash Thickness: 1.6 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 4.4 17.6  
Mash volume with grains (equipment estimates 4.82 g | 19.3 qt) 5.28 21.1  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 3.45 g | 13.8 qt) 3.23 12.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.23 g | 24.9 qt) 6 24  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 4.75 19  
Hops absorption losses (whirlpool, hop stand) -0.21 -0.8  
Top off amount 0.46 1.8  
Going into fermentor 5 20  
Total: 7.63 30.5
Equipment Profile Used: System Default
 
Notes

Brew day 4/21/20
Strike water heated to 160.5 degrees.
Initial mash temp 150 degrees.
1/2 campden tablet added to mash water and sparge water.
Ending mash temp 149 degrees.
Sparge water 168 degrees.
Batch sparge 30 min total with stirring every 10 minutes.
Propane ran out. Added 15 min to boil on stove.
Added hop stand hops at 188 degrees and left in until temp dropped to 170 over approximately 30 min.

OG = 1.063
Gravity on 4/28/20 = 1.010 (Projected ABV = 7%)
Kegged on 5/7/20 at 1.010 FG
7% ABV

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  • Last Updated: 2020-09-03 14:05 UTC