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Triple Crush Hazy IPA

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.92 gallons
Post Boil Size: 5.55 gallons
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.093 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Reuben's Brews
Hop Utilization: 99%
Calories: 309 calories (Per 12oz)
Carbs: 30 g (Per 12oz)

Created: Tuesday November 24th 2020

Original Gravity:

1.093

Final Gravity:

1.021

ABV (standard):

9.4%

IBU (tinseth):

114.2

SRM (morey):

5.0

Mash pH

5.8

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
14 lb	German - Pilsner14 lb Pilsner	38	1.6	79.4%
1.25 lb	Flaked Oats1.25 lb Flaked Oats	33	2.2	7.1%
1 lb	Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition)	42	0.5	5.7%
12 oz	American - White Wheat12 oz White Wheat	40	2.8	4.3%
8 oz	Flaked Wheat8 oz Flaked Wheat	34	2	2.8%
2 oz	Gambrinus - Honey Malt2 oz Honey Malt	37	25	0.7%
17.62 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Citra2 oz Citra Hops	Pellet	11	Whirlpool at 175 °F	10 min	9.29	12.5%
14 oz	Citra14 oz Citra Hops	Pellet	11	Dry Hop	Day 7	104.86	87.5%
16 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
16 oz	Citra (Pellet) 15.999999963401 oz Citra (Pellet) Hops		114.15	100%
16 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
6.23 gal	Strike	160 °F	148 °F	60 min
3.02 gal	Sparge	168 °F	168 °F	15 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Campden tablet		Water Agt	Mash	--

Yeast

Wyeast - London Ale III 1318

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	High
Optimum Temp:	64 - 74 °F	Starter:	Yes
Fermentation Temp:	69 °F	Pitch Rate:	1.25 (M cells / ml / ° P) 579 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 11.96 psi Temp: 45 °F CO₂ Level: 2.25 Volumes

Target Water Profile

IPA by BeerSmith

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
140	18	25	55	300	110
Adjust your water profile to ensure a mash pH of 5.3 and a chloride-to-sulfate ratio of 3:1.
Mash Chemistry and Brewing Water Calculator

Notes

Batch size: 5.5 gallons (21 liters)
Brewhouse efficiency: 75%
OG: 1.092
FG: 1.016
IBUs: 50
ABV: 10%

Mash the grains at 148°F (64°C) for 60 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge the grains and top up as necessary to obtain 6 gallons (22.7 liters) of wort—or more, depending on your evaporation rate. Boil for 60 minutes, adding the corn sugar and hops according to the schedule. Whirlpool for 10 minutes.

After the boil, chill the wort to about 67°F (19°C). Aerate the wort and pitch a big, healthy yeast starter. Ferment at 69°F (21°C). After primary fermentation is complete, add the dry hops for three days. Ensure a full diacetyl rest in case of refermentation—if possible, test for VDK levels (see “Hunting for Diacetyl,” beerandbrewing.com). Crash to 38°F (3°C) or lower for at least a week, then package and carbonate.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2020-11-24 20:29 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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