View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Hazy V4

Name: Hazy V4
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 21 liters
Cuisine: Homebrewing
Ingredients: 5 kg Europils Malt; 1 kg Dextrin Malt; 0.5 kg Wheat Malt; 0.25 kg Flaked Torrified Oats; 5 g Magnum Hops; 60 g Motueka Hops; 20 g Challenger Hops; 20 g Mandarina Bavaria Hops

Like this recipe?

Save this Recipe →Free account · keep it in your recipe box

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25.52 liters
Post Boil Size: 23.5 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 99%
Calories: 214 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)

Created: Saturday April 1st 2023

Pineapple & mango milkshake ipa

by ChrisHam

OG: 1.062 FG: 1.012 ABV: 6.5% IBU: 29

Pineapple & mango milkshake ipa

by Rob485

OG: 1.062 FG: 1.012 ABV: 6.5% IBU: 29

Thorium 32-1

by wins

OG: 1.064 FG: 1.012 ABV: 6.8% IBU: 22

Original Gravity:

1.070

Final Gravity:

1.013

ABV (standard):

7.4%

IBU (tinseth):

24.8

SRM (morey):

4.6

Mash pH

5.4

Cost £

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Brew Log History

Target 17°C
Ambient: {{ stats.ambient | number:0 }} °C

OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml

Readings: {{ readingsCount | number }}

Device Filter
{{ device.name | titlecase }} {{ ((device.name | lowercase) != (device.type | lowercase)) ? (device.type | titlecase) : '' }}

Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 kg	Crisp Malting - Europils Malt5 kg Europils Malt	37.5	1.87	74.1%
1 kg	Crisp Malting - Dextrin Malt1 kg Dextrin Malt	36.8	1.8	14.8%
0.50 kg	Crisp Malting - Wheat Malt0.5 kg Wheat Malt	38.87	2	7.4%
0.25 kg	Crisp Malting - Flaked Torrified Oats0.25 kg Flaked Torrified Oats	33	3.2	3.7%
6.75 kg / £ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
5 g	Magnum5 g Magnum Hops	Pellet	15	First Wort	0 min	6.66	4.8%
60 g	Motueka60 g Motueka Hops	Pellet	7	Hop Stand	60 min	10	57.1%
20 g	Challenger20 g Challenger Hops	Pellet	8.5	Hop Stand	60 min	4.05	19%
20 g	Mandarina Bavaria20 g Mandarina Bavaria Hops	Pellet	8.5	Hop Stand	60 min	4.05	19%
105 g / £ 0.00

Show Summary View

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
16.5 L	Strike	67 °C	67 °C	60 min
11 L	Sparge	75 °C	75 °C	--
Starting Mash Thickness: 2.5 L/kg Starting Grain Temp: 12 °C

Other Ingredients

Amount	Name	Type	Use
3 ml	Lactic acid	Water Agt	Mash
15 g	Calcium Chloride (anhydrous)	Water Agt	Mash
2 g	Epsom Salt	Water Agt	Mash

Yeast

Lallemand - Verdant IPA

Amount:	28 Grams	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	18 - 23 °C	Starter:	No
Fermentation Temp:	17 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 125 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.25 Volumes

Target Water Profile

Bannockburn, Stirling (Turret C) 2019, Scotland

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

This is part of my hazy experiment series, the quest for the ultimate hazy recipe!

The first wort hop is down to force of habit, I just can't not put hops in at the start but maybe by V5 I will work up the courage to go without a bittering hop addition.

So, fairly standard affair but it brings together everything I have learned about making this style from my job at Stewart Brewing and various sources online. High chloride, low sulphate, simple grain bill with lots of wheat, oats, and dextrin malt to round out the body. I'm also using lactic acid to lower the pH in the mash for better efficiency and saccharide conversion during fermentation.

Hop additions lean towards the cold side with plenty of dry hopping in the works, the variety just depends on what I can get my hands on at the time. Dry hopping will occur frequently throughout active fermentation and diac rest as well as gently rousing the yeast with Co2.

Conditioning will take place in a corny keg using a closed Co2 transfer before the beer is carbonated to 2.5 vols.

Recipe Photos

Last Updated and Sharing

359

Views

Brews

Public: Yup, Shared
Last Updated: 2023-04-12 20:09 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

Discussion about this recipe:

You must be logged in to add comments.

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

Want no ads? Go Premium and unlock all our brewing tools!

Amount	Variety	IBU	Bill %
5 g	Magnum (Pellet) 5 g Magnum (Pellet) Hops	6.66	4.8%
60 g	Motueka (Pellet) 60 g Motueka (Pellet) Hops	10	57.1%
20 g	Challenger (Pellet) 20 g Challenger (Pellet) Hops	4.05	19%
20 g	Mandarina Bavaria (Pellet) 20 g Mandarina Bavaria (Pellet) Hops	4.05	19%
105 g / £ 0.00

View Recipe

Hazy V4

{{ formatHeaderDate(dates.navStart) | date:'mediumDate' }} to {{ formatHeaderDate(dates.navEnd) | date:'mediumDate' }}

{{ formatHeaderDate(dates.navStart) | date:'mediumDate' }} ^to {{ formatHeaderDate(dates.navEnd) | date:'mediumDate' }}