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'Vibes' - Hazy Session IPA (Bru 1, Citra, Sabro) - Dai Kide

Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 40 min
Batch Size: 12 liters (ending kettle volume)
Pre Boil Size: 16 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Dai Kide
Rating:

5.00 (1 Review)

Calories: 115 calories (Per 330ml)
Carbs: 10.3 g (Per 330ml)

Created: Sunday March 7th 2021

Original Gravity:

1.038

Final Gravity:

1.007

ABV (standard):

4.1%

IBU (tinseth):

29.0

SRM (morey):

3.2

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.10 kg	US - Pale 2-Row1.1 kg Pale 2-Row	37	1.8	50%
0.60 kg	German - Wheat Malt0.6 kg Wheat Malt	37	2	27.3%
0.50 kg	Flaked Barley0.5 kg Flaked Barley	32	2.2	22.7%
2.20 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Yakima Valley Hops - BRU-1 (14.4 AA)	Pellet	14.4	Whirlpool at 78 °C	25 min	7.2	13%
15 g	Yakima Valley Hops - LUPOMAX Citra (18.5 AA)	Pellet	18.5	Whirlpool at 78 °C	25 min	9.25	13%
25 g	Yakima Valley Hops - Sabro (15.1 AA)	Pellet	15.1	Whirlpool at 78 °C	25 min	12.58	21.7%
15 g	Yakima Valley Hops - BRU-1 (14.4 AA)	Pellet	14.4	Dry Hop (High Krausen) at 23 °C	Day 3		13%
15 g	Yakima Valley Hops - Sabro (15.1 AA)	Pellet	15.1	Dry Hop (High Krausen) at 23 °C	Day 3		13%
15 g	Yakima Valley Hops - LUPOMAX Citra15 g LUPOMAX Citra Hops	Pellet	18.5	Dry Hop (High Krausen) at 23 °C	Day 3		13%
15 g	Nectaron15 g Nectaron Hops	Pellet	15.8	Dry Hop (High Krausen) at 23 °C	Day 3		13%
115 g / $ 0.00

Show Summary View

Hops Summary

Amount	Variety	IBU	Bill %
30 g	Yakima Valley Hops - BRU-1 (14.4 AA) (Pellet)	7.2	26%
15 g	Yakima Valley Hops - LUPOMAX Citra (18.5 AA) (Pellet)	9.25	13%
40 g	Yakima Valley Hops - Sabro (15.1 AA) (Pellet)	12.58	34.7%
15 g	Yakima Valley Hops - LUPOMAX Citra (Pellet) 15 g LUPOMAX Citra (Pellet) Hops		13%
15 g	Nectaron (Pellet) 15 g Nectaron (Pellet) Hops		13%
115 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
16 L	Single Infusion Mash	Infusion	67 °C	67 °C	40 min

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash	40 min.
1 each	Campden Tablet	Water Agt	Mash	40 min.
2 g	Gypsum	Water Agt	Mash	40 min.
3 g	Table Salt	Water Agt	Mash	40 min.
5 g	Yeast Nutrient	Other	Boil	15 min.
5 g	Ascorbic Acid	Water Agt	Bottling	10 days

Yeast

Lallemand - Verdant IPA

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	18 - 23 °C	Starter:	Yes
Fermentation Temp:	23 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 40 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 48.3 g Temp: 23 °C CO₂ Level: 1.8 Volumes

Target Water Profile

BrewRO Reverse Osmosis

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
111.2	6	80.8	177	86.7	2
Mash Chemistry and Brewing Water Calculator

Notes

Hops in a hop spider / sock to minimise vegetal matter.

Ascorbic acid added to bottles before bottling to reduce oxidisation.

Recipe Photos

Last Updated and Sharing

2,663

Views

Brews

Public: Yup, Shared
Last Updated: 2021-10-13 13:45 UTC

System Default

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

Other Brewers Who Brewed This Recipe:

BznDz

DW_dxb

Discussion about this recipe:

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Dai Kide • 05/02/2021 at 04:38am

5 of 5

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