Bayside Hazy IPA 2022 Beer Recipe | All Grain Specialty IPA: New England IPA | Brewer's Friend
Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Bayside Hazy IPA 2022

244 calories 21.9 g 12 oz
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 3.8 gallons (fermentor volume)
Pre Boil Size: 5.8 gallons
Post Boil Size: 4.75 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 33% (brew house)
Calories: 244 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created: Thursday July 14th 2022
Amount Fermentable Cost PPG °L Bill %
9 lb US - Pale 2-Row9 lb Pale 2-Row 37 1.8 44.4%
7 lb American - White Wheat7 lb White Wheat 40 2.8 34.6%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 9.9%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 2.5%
0.75 lb German - Acidulated Malt0.75 lb Acidulated Malt 27 3.4 3.7%
1 lb Cane Sugar1 lb Cane Sugar 46 0 4.9%
20.25 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz BSG - Sabro4 oz Sabro Hops Pellet 15.8 Whirlpool at 170 °F 20 min 36.13 30.8%
6 oz BSG - Sabro6 oz Sabro Hops Pellet 14 Dry Hop (High Krausen) 3 days 46.2%
3 oz BSG - Sabro3 oz Sabro Hops Pellet 14 Dry Hop 3 days 23.1%
13 oz / 0.00
2 Each
Attenuation (custom):
Optimum Temp:
77 - 104 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: co2       CO2 Level: 2.25 Volumes
Target Water Profile
henrico county va 23233 feb 2022
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
24 5 26 12 17 52
Mash Chemistry and Brewing Water Calculator

Fg 1014 for abv of 795 7/22/22
brewed last night to once again atrocious efficiency. added a lb of sugar at the end. based on a bit of miscalculation, final volume ended up being under 4 gallons so this might actually be 8.5%abv. oops. maybe the sugar saves some body.

also leaving out 3oz from the 1lb bag, since its a little smaller batch dont want to over do it. could always add it back in the keg. but these hops seem pretty potent im a little worried about it being too much. maybe sabro should be a background hop.

branching off my hazy 3 ipa to this based on what i have. going with tap water and simplified grain bill for just flaked oats and no flaked wheat. a little less wheat malt and a little more base malt. voss.

need to input the actual hops. not sure what yet, maybe sabro. also have a lot of bsg and homebrew con stuff.

punt on cooking flaked stuff too complicated. going back to my earlier technique of not counting on any contribution from the flaked stuff. hoping to still get to 8%

its gonna be a big bill almost 20lb. if we turn up short on OG add up to 1lb cane sugar

still need to decide hops....

this last beer came out pretty bitter doing the whirlpool thing, lets just do a flameout addition and go ahead and start chilling asap

this may go to capsoul....


brew did turn out orange. im blaming DME although reused kviek has been known to be weird.

recipe is modified for bad efficiency using sugar as a last resort. before adding that though, next time, should pre-cook the flaked oats and wheat like oatmeal. im not sure its getting modified at 150 i think it needs to go above 160 or 170 to fully get broken down. also avoid those long mash times they have been throwing things off.

redoing recipe again after bad efficiency and some additional reading....

Going off byo advice using sugar to 5%. Flaked and specialty can be 10-20.

its early, but last batch looking kind of orange im blaming the DME so reducing that from this recipe.

Brew day got really low OG 1058 on 5 gallons without the originally planned 0.4 lb sugar for 47% efficiency wtf. Added 2lb dme and canceled the sugar. Also these hops are less than 3% AA so idk how that is going to turn out. Finally, what I thought was voss yeast in the fridge looked more like saved 34/70 from maibock, tried hothead but covered in mold smh, had to settle for lutra. Sheesh


Ran out of acid malt updating recipe to reduce to almost zero and adding 4tbsp phosphoric acid instead

updating to use BruSho NEIPA water profile built from half tap half RO. reading another article suggesting 2:1 or even 3:1 chloride to sulfate so could consider going up in future brews

readjusting hop schedule - previously was whirlpool only

changing projected efficiency to 57. on brew day take gravity towards end of boil. add cane sugar up to 1lb to make it to target OG.


reworking this recipe for another attempt, this time a single hop 5 gallon batch. using mosaic in the calculator but this will be experimental 09328.

todo : finalize hop schedule. right now im thinking just whirlpool and ddh. also need to redo the water.

brew day was a disaster. everything barely fit in the mash tun so that part was ok. i added the flaked stuff first which was bonehead so it was caked up during sparge

i collected more than 12 gallons lets call it 13 for pre boil gravity of 1045. after boiling for 90 minutes it was only 1050. i didnt have the time to boil it down all day so i tossed half the wort, added a bunch of random hops (julius, saaz, crystal, nugget) to the whirlpool for about 20 minutes then knocked out with half the voss starter.

idk why i thought i could get 10 gallons of high gravity wort out of this especially considering ive always had bad efficiency with flaked adjuncts

altering recipe to say cascade instead of 09326 since brewersfriend keeps removing it everytime i open this to edit. but still using the 09326.

worked out the water profile based on brusho. seems like a lot of salts compared to what i normally use. calculator still complains about hco3 but everything else is on point, pH is good. im reading the cl and so4 and ph is what matters the most.

with sparge, may be using over 15 gal water. need to figure out how to treat it all since GF only fits 12 gal. maybe split the water and treat two 7.5 gal portions, then top up the GF? hard to split 4.5g in half tho.

research todo :
reading chloride to sulfate should be 2:1for neipa. this recipe atm is 1:3!

also consider doing a 30 min boil? since we have no bittering hops it might be enough time for the malt and also we dont want to boil off too much volume...

youtube neipa from brusho suggests following profile
ca 136
mg 12
na 40
cl 202
so4 101
hco3 104

scaled up to 11 gallons for a split batch?? might be pushing it in terms of mash tun size, double batch and high gravity eek. but lets try. mash will be thick af. GF is only 12 gallons so 2 gallons will boil off in an hour, left with exactly 10 gallons before we start accounting for hop loss. each split batch could end up being only 4 gallons. oh well.


  • genus brewing suggested up to 40% adjunct - adding some flaked wheat...currently sitting at 12.5% but also using fair amount of wheat malt hopefully that does it
  • long mash at 148
  • sparge to max 12 gal
  • boil for 60 min down to 10 gal
  • (gonna have some hop loss)
  • transfer half the wort to digiboil, set to 190
  • bag 8 oz of whirlpool hops in each batch for 20 min at 190
  • knockout

    added water profile from tap water. my tap has too much Na salt for this profile but that is the only thing that is off. hopefully it still balances.


    Running my standard hazy ipa recipe with a new hop. This time will be taking down the oats a bit and relying on malt for OG points. Cant decide between hothead voss or london. I think Tony from FG said they use voss for everything...

    Notes about 09326 hop :
    This experimental varietal from Hopsteiner has a strong genetic link to Cascade. 09326 is recommended primarily for aroma additions for pungent notes of berry jam, tropical fruit, grapefruit and a subtle herbalness. Best suited for IPAs and Pale Ales, and Blonde Ales.

    Hop Statistics
    Alpha Acids: 4.0 – 7.0%
    Beta Acids: 4.5 – 7.0%
    Alpha-Beta Ratio: 0.5 – 1.5
    Cohumulone: (% of alpha acids): 29 – 32%
    Total Oils in mls per 100 grams dried: 2.0 – 2.6
Recipe Picture
Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-11-08 02:30 UTC
  • Snapshot Created: 2022-07-14 02:45 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top