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Toscana Hazzy 2024

Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 25.15 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 226 calories (Per 330ml)
Carbs: 23.8 g (Per 330ml)

Created: Friday February 9th 2024

Original Gravity:

1.073

Final Gravity:

1.019

ABV (standard):

7.0%

IBU (tinseth):

36.7

SRM (morey):

5.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.40 kg	American - Pale Ale2.4 kg Pale Ale	37	3.5	37.2%
3 kg	American - Pilsner3 kg Pilsner	37	1.8	46.5%
0.70 kg	Flaked Oats0.7 kg Flaked Oats	33	2.2	10.9%
0.35 kg	German - CaraFoam0.35 kg CaraFoam	37	1.8	5.4%
6.45 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
16 g	Magnum16 g Magnum Hops	Pellet	15	Boil	60 min	30.71	9%
7 g	Citra7 g Citra Hops	Pellet	11	Boil	20 min	5.97	4%
7 g	Citra7 g Citra Hops	Pellet	11	Boil	0 min		4%
49 g	Citra49 g Citra Hops	Pellet	11	Dry Hop	0 days		27.7%
98 g	Amarillo98 g Amarillo Hops	Pellet	8.6	Dry Hop	0 days		55.4%
177 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
16 g	Magnum (Pellet) 16 g Magnum (Pellet) Hops	30.71	9%
63 g	Citra (Pellet) 63 g Citra (Pellet) Hops	5.97	35.7%
98 g	Amarillo (Pellet) 98 g Amarillo (Pellet) Hops		55.4%
177 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
19.35 L		Strike	67 °C	67 °C	60 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 65 °C

Yeast

Wyeast - London Ale III 1318

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	High
Optimum Temp:	18 - 23 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 118 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.65 Volumes

Target Water Profile

Balanced Profile

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

Notes

Ferment at 68 F (20 C) with no added pressure for the first 7 days or whenever primary fermentation is done, soft crash to 60 F (15 C), dump yeast after 24 hours, and add dry hops, allowing 5 days of contact time while spunding to 10-15 PSI (.67-1 bar). Cold crash to drop hop debris and package with closed pressure transfer.

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2024-02-09 17:54 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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