Hazy 3.0 - Sabro & Strata - Dai Kide Beer Recipe | BIAB Specialty IPA: New England IPA | Brewer's Friend
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Hazy 3.0 - Sabro & Strata - Dai Kide

206 calories 20.8 g 330 ml
Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 40 min
Batch Size: 15 liters (ending kettle volume)
Pre Boil Size: 20 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Dai Kide
Calories: 206 calories (Per 330ml)
Carbs: 20.8 g (Per 330ml)
Created: Monday January 18th 2021
1.067
1.016
6.8%
50.0
4.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.20 kg German - Pale Ale2.2 kg Pale Ale 39 2.3 50%
1 kg German - Wheat Malt1 kg Wheat Malt 37 2 22.7%
0.80 kg Rolled Oats0.8 kg Rolled Oats 33 2.2 18.2%
0.10 kg Lactose (Milk Sugar)0.1 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 2.3%
0.30 kg Muntons - Dry Malt Extract - Light0.3 kg Dry Malt Extract - Light - (late boil kettle addition) 42 4.3 6.8%
4.40 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Yakima Valley Hops - Sabro (15.1 AA)5 g Yakima Valley Hops - Sabro (15.1 AA) Hops Pellet 15.1 Boil 5 min 2.7 3.6%
5 g Yakima Valley Hops - Strata (12 AA)5 g Yakima Valley Hops - Strata (12 AA) Hops Pellet 12 Boil 5 min 2.14 3.6%
25 g Yakima Valley Hops - Sabro (15.1 AA)25 g Yakima Valley Hops - Sabro (15.1 AA) Hops Pellet 15.1 Whirlpool at 75 °C 20 min 25.17 17.9%
25 g Yakima Valley Hops - Strata (12 AA)25 g Yakima Valley Hops - Strata (12 AA) Hops Pellet 12 Whirlpool at 75 °C 20 min 20 17.9%
40 g Yakima Valley Hops - Sabro (15.1 AA)40 g Yakima Valley Hops - Sabro (15.1 AA) Hops Pellet 15.1 Dry Hop (High Krausen) at 22 °C Day 4 28.6%
40 g Yakima Valley Hops - Strata (12 AA)40 g Yakima Valley Hops - Strata (12 AA) Hops Pellet 12 Dry Hop (High Krausen) at 22 °C Day 4 28.6%
140 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Single Infusion Mash Infusion 68 °C 68 °C 40 min
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 each Campden Tablets Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
3 g Table Salt Water Agt Mash 1 hr.
5 g ascorbic acid Water Agt Bottling 0 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 63.1 g       Temp: 22 °C       CO2 Level: 1.8 Volumes
 
Target Water Profile
BrewRO Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
176.3 6 66 238.7 128.6 2
Mash Chemistry and Brewing Water Calculator
"Hazy 3.0 - Sabro & Strata - Dai Kide" Specialty IPA: New England IPA beer recipe by Dai Kide. BIAB, ABV 6.77%, IBU 50.01, SRM 4.91, Fermentables: (Pale Ale, Wheat Malt, Rolled Oats, Lactose (Milk Sugar), Dry Malt Extract - Light) Hops: (Yakima Valley Hops - Sabro (15.1 AA), Yakima Valley Hops - Strata (12 AA)) Other: (Calcium Chloride (dihydrate), Campden Tablets, Gypsum, Table Salt, ascorbic acid)
Recipe Picture
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-02-13 04:38 UTC
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