HAZY Msr Beer Recipe | All Grain Specialty IPA: New England IPA | Brewer's Friend
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HAZY Msr

190 calories 18.7 g 330 ml
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 550 liters (fermentor volume)
Pre Boil Size: 563.95 liters
Post Boil Size: 557.5 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 190 calories (Per 330ml)
Carbs: 18.7 g (Per 330ml)
Created: Monday October 17th 2022
1.062
1.014
6.3%
23.4
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
125 kg Agrária - Pale Ale Malt125 kg Pale Ale Malt 37 2.8 83.3%
10 kg German - Wheat Malt10 kg Wheat Malt 37 2 6.7%
15 kg Flaked Oats15 kg Flaked Oats 33 2.2 10%
150 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
150 g Columbus150 g Columbus Hops Pellet 13.4 Boil 60 min 8.34 2.3%
750 g Amarillo750 g Amarillo Hops Pellet 8.6 Whirlpool 0 min 5.86 11.3%
750 g Columbus750 g Columbus Hops Pellet 13.4 Whirlpool 0 min 9.14 11.3%
2,500 g Barth-Haas - Citra2500 g Citra Hops Pellet 12 Dry Hop 3 days 37.6%
2,500 g Ekuanot2500 g Ekuanot Hops Pellet 14.25 Dry Hop 3 days 37.6%
6,650 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
600 L Temperature 35 °C 45 °C 10 min
Steeping 45 °C 45 °C 20 min
Steeping 52 °C 52 °C 20 min
Steeping 66 °C 66 °C 50 min
72 Steeping 72 °C 72 °C 10 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 18 °C
 
Yeast
White Labs - Coastal Haze WLP067
Amount:
500 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
20 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 6273 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 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

Juicy or Hazy Strong Pale Ale
Color: Straw to deep light amber
Clarity: Low to very high degree of cloudiness is
typical of these beers. Starch, yeast, hop, protein
and/or other compounds contribute to a wide range
of hazy appearance within this category.
Perceived Malt Aroma & Flavor: Low to medium-low
malt aroma and flavor may be present
Perceived Hop Aroma & Flavor: Medium-high to
very high hop aroma and flavor are present,
exhibiting a very wide range of attributes, especially
fruity, tropical, and juicy.
Perceived bitterness: Low to medium. The
impression of bitterness is soft and well-integrated
into overall balance and may differ significantly from
measured or calculated IBU levels.
Fermentation Characteristics: Medium-low to
medium-high fruity esters may be present and can
contribute to the perception of sweetness and be
complementary to the hop profile. Diacetyl should
not be present.
Body: Medium-low to medium-high. A silky or full
mouthfeel may contribute to overall flavor profile.
Additional notes: Grist may include oats, wheat, or
other adjuncts to promote haziness. The term "juicy"
is frequently used to describe taste and aroma
attributes often present in these beers which result
from late, often very large, additions of hops. A juicy
character is not required, however. Other hopderived attributes such as citrus, pine, spice, floral or
others may be present with or without the presence
of juicy attributes.

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  • Public: Yup, Shared
  • Last Updated: 2022-10-17 21:57 UTC
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