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NE IPA IV

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 80% (brew house)
Source: David Hustead
Calories: 268 calories (Per 12oz)
Carbs: 29.7 g (Per 12oz)
URL: https://hazyandhoppy.com/

Created: Monday May 17th 2021

Citra Iguana

by bluechev454

OG: 1.064 FG: 1.016 ABV: 6.2% IBU: 21

BS IPA (blackberry sour)

by thisiskaleb@hotmail.com

OG: 1.068 FG: 1.022 ABV: 6.1% IBU: 22

Original Gravity:

1.080

Final Gravity:

1.023

ABV (standard):

7.5%

IBU (tinseth):

21.3

SRM (morey):

4.7

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
22 lb	US - Pale 2-Row22 lb Pale 2-Row	37	1.8	71%
4 lb	Flaked Oats4 lb Flaked Oats	33	2.2	12.9%
2 lb	American - White Wheat2 lb White Wheat	40	2.8	6.5%
1 lb	Rice Hulls1 lb Rice Hulls	0	0	3.2%
2 lb	Flaked Wheat2 lb Flaked Wheat	34	2	6.5%
31 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
8.36 oz	Citra8.36 oz Citra Hops	Pellet	11	Whirlpool at 175 °F	30 min	21.29	73.6%
3 oz	Citra3 oz Citra Hops	Pellet	11	Dry Hop at 55 °F	7 days		26.4%
11.36 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
11.36 oz	Citra (Pellet) 11.359999974015 oz Citra (Pellet) Hops		21.29	100%
11.36 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
8.5 gal		Strike	164 °F	156 °F	90 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
21.90 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
12.10 g	Gypsum	Water Agt	Mash	1 hr.
1 tsp	Whirlfloc	Fining	Boil	50 min.
6.70 tsp	Yeast Nutrient	Other	Boil	50 min.

Yeast

Imperial Yeast - A38 Juice

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	Medium
Optimum Temp:	64 - 74 °F	Starter:	Yes
Fermentation Temp:	72 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 282 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
Mash Chemistry and Brewing Water Calculator

Notes

Brewed 7/10/2021. Used Brunwater to get the chloride to sulfate ratio of 2:1 with only anhydrous calcium chloride and gypsum. Mash pH was measured at 5.1. Half the strike water was added to the mash tun and then half the milled grain. Then the other half of the water was added to the mash tun and then the remainder of the grain. 5.5 ml of 88% Lactic acid was used to get the boil pH to 4.9. O.G. was measured using a tilt at 1.080. The mash stuck at 1.054 after 1.5 days in fermenter. Temperature was raised from 72 deg. F to 80 deg. F to unstick it. After 7 days temp. was raised to 85 deg. F. On day 9 two packets of SafeAle US-05 were pitched along with dry hops. On day 14 temp was lowered to 60 deg. F. Beer sat at 60 deg. F till day 30. F.G. 1.023.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2021-08-09 21:23 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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