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SFBC - The Haze

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 43% (brew house)
Source: Jay Avrett
Calories: 151 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)

Created: Monday August 22nd 2022

Original Gravity:

1.046

Final Gravity:

1.011

ABV (standard):

4.7%

IBU (tinseth):

85.2

SRM (morey):

4.7

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.45 kg	Canadian - Pale 2-Row5.45 kg Pale 2-Row	36	1.75	74.4%
680 g	Canadian - Pale Wheat680 g Pale Wheat	36	2	9.3%
580 g	Rolled Oats580 g Rolled Oats	33	2.2	7.9%
275 g	Bestmalz - BEST Chit Malt275 g BEST Chit Malt	23	1.4	3.8%
141 g	Weyermann - Acidulated141 g Acidulated	27	3.4	1.9%
200 g	Briess - DME Pilsen Light200 g DME Pilsen Light	45	2	2.7%
7,326 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
28 g	Warrior28 g Warrior Hops	Pellet	16.8	Boil	60 min	64.07	9%
56 g	Citra56 g Citra Hops	Pellet	12.9	Whirlpool at 85 °C	0 min	10.67	18.1%
56 g	Mosaic56 g Mosaic Hops	Pellet	12.65	Whirlpool at 85 °C	0 min	10.46	18.1%
170 g	Mosaic170 g Mosaic Hops	Pellet	12.65	Dry Hop at 20 °C	Day 7		54.8%
310 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
28 g	Warrior (Pellet) 28 g Warrior (Pellet) Hops	64.07	9%
56 g	Citra (Pellet) 56 g Citra (Pellet) Hops	10.67	18.1%
226 g	Mosaic (Pellet) 226 g Mosaic (Pellet) Hops	10.46	72.9%
310 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
18 L	Infusion	73 °C	66 °C	60 min
7.5 L	Sparge	77 °C	--	--
Starting Mash Thickness: 2.5 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Whirlfloc	Fining	Boil	45 min.
0.40 g	Potassium Metabisulfite	Water Agt	Other	1 hr.
0.50 g	Epsom Salt	Water Agt	Mash	1 hr.
1.60 g	Canning Salt	Water Agt	Mash	1 hr.
1 g	Baking Soda	Water Agt	Mash	1 hr.
1 g	Gypsum	Water Agt	Mash	1 hr.
2.30 g	Chalk	Water Agt	Mash	1 hr.
5.60 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.

Yeast

Escarpment Labs - Foggy London Ale

Amount:	1 Each	Cost:
Attenuation (avg):	74.5%	Flocculation:	Medium
Optimum Temp:	18 - 23 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 84 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
120	3	30	195	75	58
Hazey NEIPA water profile
Mash Chemistry and Brewing Water Calculator

Notes

Pre boil - SG - 1.040 / Brix - 9.98
pH - 6.09
@60 deg. F.

Post boil - SG 1.048 / Brix - 11.4
pH - 5.84
@60 deg. F.

SG - is very low, brewhouse efficiency was not very good for some reason. I'm assuming the grains were not crushed correctly, and when I noticed, it as too late to "re-grind".

On day #2, made a solution/syrup of DME (light pils) 200g & 1L of water, cooled, and mixed into the fermenter. SG moved from 1.016 up to 1.033.

On day #7, dry hopped with 6 oz Mosaic. Also removed the top krausen layer - it was very bitter tasting.

Last Updated and Sharing

206

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Brews

Public: Yup, Shared
Last Updated: 2022-09-17 21:32 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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