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Hazy 2.0 - BRU 1 & Sabro - Dai Kide

166 calories 16.8 g 330 ml
Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 40 min
Batch Size: 35 liters (fermentor volume)
Pre Boil Size: 45 liters
Post Boil Size: 35 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Dai Kide
Calories: 166 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created Sunday November 8th 2020
1.054
1.013
5.4%
12.2
4.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Pale 2-Row4 kg Pale 2-Row 37 1.8 44.4%
3 kg Simpsons - Wheat Malt3 kg Wheat Malt 36.576 2.8 33.3%
1 kg Flaked Barley1 kg Flaked Barley 32 2.2 11.1%
1 kg Rolled Oats1 kg Rolled Oats 33 2.2 11.1%
9 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Yakima Valley Hops - BRU-1 (14.4 AA)30 g Yakima Valley Hops - BRU-1 (14.4 AA) Hops Pellet 14.4 Boil at 100 °C 10 min 12.21 15%
30 g Yakima Valley Hops - Sabro (15.1 AA)30 g Yakima Valley Hops - Sabro (15.1 AA) Hops Pellet 15.1 Whirlpool at 71 °C 15 min 15%
70 g Yakima Valley Hops - Sabro (15.1 AA)70 g Yakima Valley Hops - Sabro (15.1 AA) Hops Pellet 15.1 Dry Hop (High Krausen) at 21 °C Day 3 35%
70 g Yakima Valley Hops - BRU-1 (14.4 AA)70 g Yakima Valley Hops - BRU-1 (14.4 AA) Hops Pellet 14.4 Dry Hop (High Krausen) at 21 °C Day 5 35%
200 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
35 L Mash in Steeping 67 °C 50 min
35 L Mash out Steeping 76 °C 10 min
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 ml Lactic acid Water Agt Mash 0 min.
5 g Yeast Nutrient Other Mash 0 min.
4 g Gypsum Water Agt Mash 0 min.
14 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
 
Yeast
WHC Lab - WHC Fruitbowl
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 163 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.77 bar       Temp: 22 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 150 50 0
Mash Chemistry and Brewing Water Calculator
"Hazy 2.0 - BRU 1 & Sabro - Dai Kide" Specialty IPA: New England IPA beer recipe by Dai Kide. BIAB, ABV 5.37%, IBU 12.21, SRM 4.36, Fermentables: (Pale 2-Row, Wheat Malt, Flaked Barley, Rolled Oats) Hops: (Yakima Valley Hops - BRU-1 (14.4 AA), Yakima Valley Hops - Sabro (15.1 AA)) Other: (Lactic acid, Yeast Nutrient, Gypsum, Calcium Chloride (anhydrous))
Recipe Photos
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-01-19 06:17 UTC
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