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Hazy IPA CRYO

160 calories 17.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 75 min
Batch Size: 51 liters (fermentor volume)
Pre Boil Size: 55 liters
Post Boil Size: 53 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Alto Quilombo Brewing
Calories: 160 calories (Per 330ml)
Carbs: 17.2 g (Per 330ml)
Created: Saturday April 25th 2020
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OG: 1.044 FG: 1.011 ABV: 4.3% IBU: 31

1.052
1.014
5.0%
26.3
3.7
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg Castle Malting - Chateau Pilsen Malt8 kg Chateau Pilsen Malt 37 2 69.9%
1 kg German - Wheat Malt1 kg Wheat Malt 37 2 8.7%
2.10 kg Flaked Oats2.1 kg Flaked Oats 33 2.2 18.3%
0.35 kg Lactose (Milk Sugar)0.35 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 3.1%
11.45 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Magnum30 g Magnum Hops Pellet 15 First Wort 75 min 26.3 4.8%
50 g Yakima Valley Hops - Sabro50 g Sabro Hops Pellet 15.1 Whirlpool at 75 °C 20 min 7.9%
100 g Yakima Chief Hops - Mosaic100 g Mosaic Hops Pellet 12.25 Whirlpool at 75 °C 20 min 15.9%
50 g Yakima Chief Hops - Cascade LupuLN2 (Cryo)50 g Cascade LupuLN2 (Cryo) Hops Lupulin Pellet 12 Whirlpool at 75 °C 20 min 7.9%
50 g Yakima Valley Hops - Sabro50 g Sabro Hops Pellet 15.1 Dry Hop (High Krausen) at 20 °C 7 days 7.9%
100 g Yakima Chief Hops - Mosaic100 g Mosaic Hops Pellet 12.25 Dry Hop (High Krausen) at 20 °C 7 days 15.9%
50 g Yakima Chief Hops - Citra LupuLN2 (Cryo)50 g Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Dry Hop (High Krausen) at 20 °C 7 days 7.9%
100 g Yakima Chief Hops - Mosaic100 g Mosaic Hops Pellet 12.25 Dry Hop at 13 °C 2 days 15.9%
100 g Yakima Chief Hops - Citra LupuLN2 (Cryo)100 g Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Dry Hop at 13 °C 2 days 15.9%
630 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.30 g Gypsum Water Agt Mash 1 hr.
1.40 g Salt Water Agt Mash 1 hr.
3.20 g Baking Soda Water Agt Mash 1 hr.
18 ml Lactic acid Water Agt Mash 1 hr.
8 ml Lactic acid Water Agt Sparge 1 hr.
10.80 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
1.80 g Epsom Salt Water Agt Mash 1 hr.
2.20 g Epsom Salt Water Agt Sparge 1 hr.
2.70 g Gypsum Water Agt Sparge 1 hr.
1.60 g Salt Water Agt Sparge 1 hr.
3.80 g Baking Soda Water Agt Sparge 1 hr.
 
Yeast
Lallemand - LalBrew Pomona
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 230 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.64 bar       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 5 33 200 65 15
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Infusion 69 °C 69 °C 45 min
Infusion 69 °C 75 °C 15 min
35 L Fly Sparge 80 °C 80 °C --
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 59.28 L. Suggest reducing initial water volume to 45.17 L and adding 13.88 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 47.84 L. Suggest reducing strike water volume to 38.07 L and adding 2.44 L sparge/top-off. 40.5
Strike water volume at mash thickness of 3.7 L/kg 40.5
Mash volume with grains 47.8
Grain absorption losses -11.1
Remaining sparge water volume (equipment estimates 30.5 L) 26.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 59 L) 55
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 52 L) 53
Hops absorption losses (whirlpool, hop stand) -1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 52 L) 51
Total: 67  
Equipment Profile Used: System Default
"Hazy IPA CRYO" Specialty IPA: New England IPA beer recipe by Alto Quilombo Brewing. All Grain, ABV 4.98%, IBU 26.3, SRM 3.7, Fermentables: (Chateau Pilsen Malt, Wheat Malt, Flaked Oats, Lactose (Milk Sugar)) Hops: (Magnum, Sabro, Mosaic, Cascade LupuLN2 (Cryo), Citra LupuLN2 (Cryo)) Other: (Calcium Chloride (dihydrate), Gypsum, Salt, Baking Soda, Lactic acid, Epsom Salt)
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  • Last Updated: 2026-06-06 16:12 UTC