Lunar Haze - Beer Recipe - Brewer's Friend

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Lunar Haze

227 calories 25.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Post Boil Size: 12.3 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 227 calories (Per 12oz)
Carbs: 25.6 g (Per 12oz)
URL: https://www.homebrewersassociation.org/homebrew-recipe/do-you-even-haze-bro-new-england-ipa/
Created: Tuesday January 14th 2020
1.068
1.020
6.4%
27.6
5.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb American - Pale 2-Row15 lb Pale 2-Row 37 1.8 43.5%
10 lb United Kingdom - Halcyon10 lb Halcyon 36 2 29%
4 lb American - White Wheat4 lb White Wheat 40 2.8 11.6%
2 lb German - CaraFoam2 lb CaraFoam 37 1.8 5.8%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 5.8%
12 oz German - Acidulated Malt12 oz Acidulated Malt 27 3.4 2.2%
12 oz Canadian - Honey Malt12 oz Honey Malt 37 25 2.2%
34.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Azacca4 oz Azacca Hops Pellet 15 Boil 5 min 16.96 12.1%
3 oz Mosaic3 oz Mosaic Hops Pellet 12.5 Boil 5 min 10.6 9.1%
4 oz Citra4 oz Citra Hops Pellet 11 Whirlpool at 150 °F 30 min 12.1%
4 oz Medusa4 oz Medusa Hops Pellet 3.8 Whirlpool at 150 °F 30 min 12.1%
4 oz Azacca4 oz Azacca Hops Pellet 15 Whirlpool at 120 °F 15 min 12.1%
4 oz Mosaic4 oz Mosaic Hops Pellet 12.5 Whirlpool at 120 °F 15 min 12.1%
1 oz Yakima Chief Hops - Citra LupuLN2 (Cryo) (25 AA)1 oz Yakima Chief Hops - Citra LupuLN2 (Cryo) (25 AA) Hops Lupulin Pellet 25 Dry Hop 3 days 3%
1.50 oz Yakima Chief Hops - Mosaic LupuLN2 (Cryo) (22 AA)1.5 oz Yakima Chief Hops - Mosaic LupuLN2 (Cryo) (22 AA) Hops Lupulin Pellet 22 Dry Hop 3 days 4.5%
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Dry Hop 1 days 6.1%
4 oz Citra4 oz Citra Hops Pellet 11 Dry Hop 1 days 12.1%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop 1 days 3%
0.50 oz Yakima Chief Hops - Mosaic LupuLN2 (Cryo) (22 AA)0.5 oz Yakima Chief Hops - Mosaic LupuLN2 (Cryo) (22 AA) Hops Lupulin Pellet 22 Dry Hop 1 days 1.5%
33 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
18 g Gypsum Water Agt Mash --
25 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A04 Barbarian
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 264 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 180 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 gal Strike 156 °F 156 °F 45 min
9 gal Fly Sparge 156 °F 170 °F 30 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 156 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.06 gal (56.25 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.06 gal (8.25 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.54 gal (54.17 qt). Suggest reducing strike water volume to 9.24 gal (36.96 qt) and adding 1.54 gal (6.17 qt) sparge/top-off. 10.78 43.1  
Strike water volume at mash thickness of 1.25 qt/lb 10.78 43.1  
Mash volume with grains (equipment estimates 13.24 g | 53 qt) 13.54 54.2  
Grain absorption losses -4.31 -17.3  
Remaining sparge water volume (equipment estimates 7.84 g | 31.4 qt) 7.28 29.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.06 g | 56.3 qt) 13.5 54  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.26 -1.1  
Post boil Volume 12.3 49.2  
Hops absorption losses (whirlpool, hop stand) -0.6 -2.4  
Top off amount 0.3 1.2  
Going into fermentor 12 48  
Total: 18.06 72.3
Equipment Profile Used: System Default
 
Notes

Single Infusion Mash at 156° F for 45 minutes. Target 5.3 pH. Batch sparge to hit pre boil volume. Boil for 60 minutes adding boil hops with 5 minutes left. After flameout, immediately chill wort down to 150° F using a chiller. Add first set of whirlpool hops and either continuously pump or stir occasionally for 15 minutes. Turn on chiller again and chill wort down to 120° F. Add 2nd batch of whirlpool hops and either pump continuously or stir occasionally for 15 more minutes. Chill to 70° F, transfer to fermenter and pitch 1M cells / mL / °P. Add first dry hop 24 hours after yeast pitch. Add 2nd dry hop 48 hours after first. Keg as soon as FG is reached and carbonate to 2.4 vol CO2.

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  • Last Updated: 2020-01-28 00:16 UTC