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NE clone dub

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 75 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 13.25 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Kevin Quinn - (Beer Advocate Crowd-Sourced Recipe)
Hop Utilization: 88%
Calories: 266 calories (Per 12oz)
Carbs: 26.6 g (Per 12oz)

Created: Saturday January 28th 2023

Hazy Orang IPA

by GolF

OG: 1.063 FG: 1.012 ABV: 6.8% IBU: 28

Original Gravity:

1.080

Final Gravity:

1.019

ABV (standard):

8.0%

IBU (tinseth):

30.5

SRM (morey):

5.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
24 lb	US - Pale 2-Row24 lb Pale 2-Row	37	1.8	75%
3 lb	Flaked Wheat3 lb Flaked Wheat	34	2	9.4%
3 lb	Flaked Oats3 lb Flaked Oats	33	2.2	9.4%
1 lb	Honey Malt1 lb Honey Malt	37	25	3.1%
1 lb	Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose	42	0.5	3.1%
32 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
16 oz	Riwaka16 oz Riwaka Hops	Pellet	7.8	Whirlpool at 170 °F	15 min	30.48	42.7%
4 oz	Yakima Valley Hops - NZ Waimea4 oz NZ Waimea Hops	Pellet	13.1	Dry Hop	7 days		10.7%
8 oz	Yakima Valley Hops - NZ Nelson Sauvin8 oz NZ Nelson Sauvin Hops	Pellet	10.1	Dry Hop	7 days		21.3%
3.50 oz	Yakima Valley Hops - NZ Waimea3.5 oz NZ Waimea Hops	Pellet	13.1	Dry Hop	3 days		9.3%
6 oz	Yakima Valley Hops - NZ Nelson Sauvin6 oz NZ Nelson Sauvin Hops	Pellet	10.1	Dry Hop	3 days		16%
37.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
16 oz	Riwaka (Pellet)	30.48	42.7%
7.50 oz	Yakima Valley Hops - NZ Waimea (Pellet)	0	20%
14 oz	Yakima Valley Hops - NZ Nelson Sauvin (Pellet)	0	37.3%
37.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	152 °F	60 min
Starting Mash Thickness: 1.25 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1.01 tsp	Irish Moss	Fining	Boil	15 min.
1.01 tsp	Yeast Nutrient	Other	Boil	15 min.
8.01 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
10.01 g	Gypsum	Water Agt	Mash	1 hr.
11.99 ml	Phosphoric acid	Water Agt	Mash	1 hr.

Yeast

Imperial Yeast - A38 Juice

Amount:	3 Each	Cost:
Attenuation (avg):	74%	Flocculation:	Medium
Optimum Temp:	64 - 74 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 295 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.4 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	0	0	175	90	0
Mash Water: CaCl2 (Calcium Chloride) - 3 grams CaSO4 (Gypsum) - 2 grams Campden Tablet - 1/4th of a tablet Lactic Acid - 5 ml (for Mash pH ~5.3) Sparge Water: CaCl2 (Calcium Chloride) - 2 grams CaSO4 (Gypsum) - 2 grams Campden Tablet - 1/4th of a tablet Lactic Acid - 1 ml
Mash Chemistry and Brewing Water Calculator

Notes

Fermentation Dry Hop @ 70% attenuation (1.027)
Traditional Dry Hop after fermentation is complete.

Fermentation temp: 68F

Last Updated and Sharing

465

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Brews

Public: Yup, Shared
Last Updated: 2023-02-10 02:13 UTC
Snapshot Created: 2023-01-28 01:09 UTC
Link To Parent Recipe

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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