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Light 'n' Hazy by Ben Ruffell

105 calories 9.1 g 330 ml
Beer Stats
Method: BIAB
Style: Experimental Beer
Boil Time: 30 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25.4 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 105 calories (Per 330ml)
Carbs: 9.1 g (Per 330ml)
Created Monday August 2nd 2021
1.035
1.006
3.8%
25.0
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.80 kg United Kingdom - Maris Otter Pale1.8 kg Maris Otter Pale 38 3.75 47.4%
500 g New Zealand - Pilsner Malt500 g Pilsner Malt 37.3 1.93 13.2%
500 g Gladfield - Golden Naked Oats500 g Golden Naked Oats 32.2 1.42 13.2%
500 g Gladfield - Flaked Wheat (harraway's)500 g Flaked Wheat (harraway's) 35.4 1.62 13.2%
500 g New Zealand - Rolled Oats500 g Rolled Oats 12.4 1.4 13.2%
3,800 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Nelson Sauvin5 g Nelson Sauvin Hops Pellet 12.5 Boil at 100 °C 15 min 0.66 1.7%
5 g Pacific Sunrise5 g Pacific Sunrise Hops Pellet 12 Boil at 100 °C 15 min 0.63 1.7%
30 g Pacific Sunrise30 g Pacific Sunrise Hops Pellet 12 Whirlpool at 90 °C 40 min 7.03 10%
30 g Azacca30 g Azacca Hops Pellet 15 Whirlpool at 90 °C 40 min 8.79 10%
40 g Nelson Sauvin40 g Nelson Sauvin Hops Pellet 12.5 Whirlpool at 80 °C 30 min 7.86 13.3%
15 g Azacca15 g Azacca Hops Pellet 15 Dry Hop (High Krausen) 7 days 5%
15 g Nelson Sauvin15 g Nelson Sauvin Hops Pellet 12.5 Dry Hop (High Krausen) 7 days 5%
65 g Pacific Sunrise65 g Pacific Sunrise Hops Pellet 12 Dry Hop 2 days 21.7%
55 g Azacca55 g Azacca Hops Pellet 15 Dry Hop 2 days 18.3%
40 g Nelson Sauvin40 g Nelson Sauvin Hops Pellet 12.5 Dry Hop 2 days 13.3%
300 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
26.7 L Starting Water Strike 66 °C 70 min
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 65 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
94 24 66 165 79 28
Farm bore water from Waikato.

Add 6.6 grams Calcium Chloride
5.3 grams Magnesium Sulphate
5.3 grams baking soda
8 ml lactic acid.
Aim ph of 5.3
Mash Chemistry and Brewing Water Calculator
 
Notes

Begin fermentation at 19C.
Increase to 20C on day 3.
At day 5 increase to 21C

Two dry hops.

First at High Krausen (about day 2 or 3).

Cool to 15C before second dry hop on about day 10.
Note: install 2nd dry hop charge under lid using magnet when doing first dry hop. This reduces oxygen exposure.

On day 12 crash cool to near 1-2C.

Bottle or keg on day 14.

By Ben Ruffell
www.instagram.com/ruffianbeats

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-08-07 21:36 UTC
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