Hazy Trucker - Beer Recipe - Brewer's Friend

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Hazy Trucker

250 calories 24.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 76% (brew house)
Calories: 250 calories (Per 330ml)
Carbs: 24.9 g (Per 330ml)
Created: Saturday May 16th 2020
1.081
1.019
8.0%
74.3
7.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.25 kg Crisp Malting - Best Ale4.25 kg Best Ale 37.5 3 64.9%
1 kg United Kingdom - Munich1 kg Munich 37 6 15.3%
0.65 kg Flaked Oats0.65 kg Flaked Oats 33 2.2 9.9%
0.65 kg United Kingdom - Wheat0.65 kg Wheat 37 2 9.9%
6.55 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Columbus (15 AA)20 g Columbus (15 AA) Hops Leaf/Whole 15 First Wort 20 min 39.36 6.3%
10 g Ekuanot (14.25 AA)10 g Ekuanot (14.25 AA) Hops Pellet 14.25 Whirlpool 40 min 3.75 3.1%
10 g El Dorado (15.7 AA)10 g El Dorado (15.7 AA) Hops Pellet 15.7 Whirlpool 40 min 4.13 3.1%
10 g Galaxy (14.25 AA)10 g Galaxy (14.25 AA) Hops Pellet 14.25 Whirlpool 40 min 3.75 3.1%
20 g Ekuanot (14.25 AA)20 g Ekuanot (14.25 AA) Hops Pellet 14.25 Whirlpool 20 min 7.5 6.3%
20 g El Dorado (15.7 AA)20 g El Dorado (15.7 AA) Hops Pellet 15.7 Whirlpool 20 min 8.26 6.3%
20 g Galaxy (14.25 AA)20 g Galaxy (14.25 AA) Hops Pellet 14.25 Whirlpool 20 min 7.5 6.3%
35 g Ekuanot (14.25 AA)35 g Ekuanot (14.25 AA) Hops Pellet 14.25 Dry Hop Day 5 10.9%
35 g Ekuanot (14.25 AA)35 g Ekuanot (14.25 AA) Hops Pellet 14.25 Dry Hop Day 5 10.9%
35 g El Dorado (15.7 AA)35 g El Dorado (15.7 AA) Hops Pellet 15.7 Dry Hop Day 5 10.9%
35 g El Dorado (15.7 AA)35 g El Dorado (15.7 AA) Hops Pellet 15.7 Dry Hop Day 5 10.9%
35 g Galaxy (14.25 AA)35 g Galaxy (14.25 AA) Hops Pellet 14.25 Dry Hop Day 5 10.9%
35 g Galaxy (14.25 AA)35 g Galaxy (14.25 AA) Hops Pellet 14.25 Dry Hop Day 5 10.9%
320 g / $ 0.00
 
Yeast
Danstar - Lalbrew New England East Coast Ale Yeast
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 130 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Sydney Water - Willoughby (Ryde)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.7 L Strike 67 °C 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 67 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.7
Mash volume with grains 24
Grain absorption losses -6.6
Remaining sparge water volume (equipment estimates 15.9 L) 16.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.1 L) 28.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 19.5 L) 21
Hops absorption losses (whirlpool, hop stand) -0.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 20.6 L) 19
Total: 36  
Equipment Profile Used: System Default
 
Notes

Hazy Trucker - NEIPA - BeerCo Recipe

Hazy Trucker - NEIPA has so many tropical hops in it you will think it's just like a juicy fruit bomb and she hides her alcohol oh so well behind her full malt body and a oh so well-balanced soft bitterness.

VITAL STATS:
Batch Size: 19 Litres
Boil Time: 90 mins
Properties

OG 1.078
FG 1.012
IBU 80
ABV 8.7%
Colour 14.4 EBC
Balance - 1.032 IBU/SG Bitterness Ratio
MALT:

Amt Name Colour % Grist

4.25 kg Crisp Best Ale Malt (6 EBC) 65%
1.00 kg Crisp Light Munich Malt (20 EBC) 15%
0.65 kg Crisp Wheat Malt (4 EBC) 10%
0.65 kg Crisp Flaked Torrefied Oats (3 EBC) 10%
6.55 Kg TOTAL 14 EBC 100%

HOPS:

   Amt Name Alpha Acids When Time IBU<br />


20 g Columbus [16.60 %] First Wort 20 mins 27 IBUs
20 g El Dorado [13.90 %] Steep/Whirlpool 20 mins 10 IBUs
20 g Equanot [14.70 %] Steep/Whirlpool 20 mins 10 IBUs
20 g Galaxy [16.10 %] Steep/Whirlpool 20 mins 11 IBUs
10 g El Dorado [13.90 %] Steep/Whirlpool 40 mins 7 IBUs
10 g Equanot [14.70 %] Steep/Whirlpool 40 mins 8 IBUs
10 g Galaxy [16.10 %] Steep/Whirlpool 40 mins 8 IBUs
35 g El Dorado [13.90 %] First Dry Hop 5 Days 0 IBUs
35 g Equanot [14.70 %] First Dry Hop 5 Days 0 IBUs
35 g Galaxy [16.10 %] First Dry Hop 5 Days 0 IBUs
35 g El Dorado [13.90 %] Second Dry Hop 5 Days 0 IBUs
35 g Equanot [14.70 %] Second Dry Hop 5 Days 0 IBUs
35 g Galaxy [16.10 %] Second Dry Hop 5 Days 0 IBUs
Yeast

LIQUID | GIGAYEAST

GY054 Vermont IPA GigaYeast (Liquid) 1 x Gold Pitch
Dry | Lallemand Brewing

Lallemand Brewing New England American East Coast Ale Yeast (Dry) 2 x 11 g Sachets
METHOD:

Mill the grains and dough-in targeting a mash of around 3 Litres of water to 1 Kg of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 67 °C (152 °F).
Hold the mash at 67 °C ( 152 °F ) until enzymatic conversion is complete.
Add first wort hop addition.
Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 76 °C (168 °F). Mash out for 10 minutes.
Fly sparge slowly with 12 Litres of 77 °C (170 °F ) water, collecting wort until the pre-boil kettle volume is around 28.5 L (6.5 gallons).
The total boil time will be 60-90 minutes. Do not add Deltafloc or Irish Moss.
At flameout, wait until wort cools to 82°C (180 °F ) to avoid volatizing hop oils. Set time for 40 mins and add first hop stand addition (10g each hop).
After 20 mins add the second hop stand additions (20g each hop).
After the total hop stand of 40 minutes, chill wort to 19°C (67 °F ), decant starter or open Gold Pitch and pitch Yeast and aerate.
Over the course of the two-week fermentation, ramp the temperature up to 23°C (73 °F ) to ensure full attenuation.
On approximately Day 5 of fermentation when attenuation has reached about 80 percent, add the first dry hop addition.
Wait 5 days, then remove the first dry hop addition and add the second addition of dry hops and dry hop for another 5 days.
When finished, carbonate the beer to approximately 2.5 volumes (5 g/L) of CO2 (or add 125g of table sugar or 180g of Light Dried Malt Extract if bottling) and drink fresh. Prost!

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  • Last Updated: 2020-05-16 05:28 UTC