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Session Hazy - Pilot 1

125 calories 16.9 g 330 ml
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 25.7 liters
Post Boil Size: 23.1 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 125 calories (Per 330ml)
Carbs: 16.9 g (Per 330ml)
Created Friday August 14th 2020
1.040
1.016
3.2%
27.6
8.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.20 kg Simpsons - Maris Otter pale2.2 kg Maris Otter pale 38 2.4 43.5%
1 kg Bestmalz - Rye Malt1 kg Rye Malt 38 3.1 19.8%
0.70 kg Flaked Wheat0.7 kg Flaked Wheat 34 2 13.8%
0.70 kg United Kingdom - Golden Naked Oats0.7 kg Golden Naked Oats 33 10 13.8%
0.30 kg Simpsons - Crystal Light 0.3 kg Crystal Light 33.1 38.03 5.9%
0.16 kg American - Victory0.16 kg Victory 34 28 3.2%
5.06 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Simcoe50 g Simcoe Hops Pellet 12.7 Whirlpool at 75 °C 20 min 27.61 32.3%
15 g Simcoe15 g Simcoe Hops Pellet 12.7 Dry Hop (High Krausen) Day 2 9.7%
15 g El Dorado15 g El Dorado Hops Pellet 15.7 Dry Hop (High Krausen) Day 2 9.7%
15 g Barth-Haas - Enigma15 g Enigma Hops Pellet 13.5 Dry Hop (High Krausen) Day 2 9.7%
30 g Simcoe30 g Simcoe Hops Pellet 12.7 Dry Hop Day 9 19.4%
30 g Barth-Haas - Enigma30 g Enigma Hops Pellet 13.5 Dry Hop Day 9 19.4%
155 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
22.77 L Top up with Sparge Strike 72 °C 60 min
Starting Mash Thickness: 4.5 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
60%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 172 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.35 Volumes
 
Target Water Profile
Melbourne, Australia (Sth Melbourne 2016-2017)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 2 12 120 70 23
Mash Chemistry and Brewing Water Calculator
 
Notes

Ok crazy experiment time, tried this at suggested mashed at 72 c !

Which I was not aware destroys efficiency ... expecting 70% got under 60%

High mash = lots of non fermentable sugars ...Yeast efficiency dropped from 70 ish % to 51% (Used London III)

Expected finishing gravity of 1.013 became 1.019

So 4.2 ish % brew became 2.7 %

Ok despite all of that... It tastes pretty good ! There is almost enough body and mouthfeel to convince you it's a tasty beer. Feels like it's 90% there .. It's kinda amazing really. At this low Abv , I had to drop my the second dry hop of 90g as it's already a bit thin, sharp and spritzy.

Next time with the numbers dialed in I'll aim for 3.5% Abv and drop the mash temp to maybe 70 c. Taste and see if it can handle a second round of dry hops.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-09-09 11:23 UTC
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