Wyoming Hazy (Wyo III) Beer Recipe | All Grain American Pale Ale | Brewer's Friend
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Wyoming Hazy (Wyo III)

209 calories 21.8 g 12 oz
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 209 calories (Per 12oz)
Carbs: 21.8 g (Per 12oz)
Created: Saturday August 22nd 2020
1.063
1.016
6.1%
27.8
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.50 lb US - Pale 2-Row11.5 lb Pale 2-Row 37 1.8 85.2%
0.50 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 3.7%
0.50 lb German - Vienna0.5 lb Vienna 37 4 3.7%
0.50 lb American - Wheat0.5 lb Wheat 38 1.8 3.7%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 3.7%
13.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial (10 AA)1 oz Centennial (10 AA) Hops Leaf/Whole 10.3 Boil 7 min 8.65 16.7%
1 oz Centennial (10 AA)1 oz Centennial (10 AA) Hops Leaf/Whole 10.3 Boil 3 min 4.01 16.7%
2 oz Cascade (7 AA)2 oz Cascade (7 AA) Hops Pellet 1.1 Whirlpool 15 min 1.5 33.3%
2 oz Centennial (10 AA)2 oz Centennial (10 AA) Hops Pellet 10 Whirlpool 15 min 13.62 33.3%
6 oz / 0.00
 
Yeast
Imperial Yeast - A38 Juice
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
"Wyoming Hazy (Wyo III)" American Pale Ale beer recipe by Jimbo!. All Grain, ABV 6.13%, IBU 27.78, SRM 4.31, Fermentables: (Pale 2-Row, Flaked Barley, Vienna, Wheat, Flaked Oats) Hops: (Centennial (10 AA), Cascade (7 AA))
Recipe Picture
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-08-30 18:42 UTC
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