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HBC 638 Simcoe Citra Hazy IPA

Method: All Grain
Style: Hazy
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.68 gallons
Post Boil Size: 6.05 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Tim Hamersly
Hop Utilization: 80%
Calories: 230 calories (Per 12oz)
Carbs: 19.7 g (Per 12oz)

Created: Saturday November 16th 2024

Original Gravity:

1.070

Final Gravity:

1.012

ABV (standard):

7.6%

IBU (tinseth):

0.0

SRM (morey):

6.9

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	United Kingdom - Golden Promise10 lb Golden Promise	37	3	55.2%
5 lb	Great Western - California Select 2-Row Malt5 lb California Select 2-Row Malt	37	2	27.6%
15 oz	Flaked Oats15 oz Flaked Oats	33	2.2	5.2%
15 oz	Flaked Wheat15 oz Flaked Wheat	34	2	5.2%
8 oz	United Kingdom - Oat Malt8 oz Oat Malt	28	2	2.8%
8 oz	Rice Hulls8 oz Rice Hulls	0	0	2.8%
4 oz	Gambrinus - Honey Malt4 oz Honey Malt	37	25	1.4%
290 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	Bill %
4 oz	HBC 6384 oz HBC 638 Hops	Pellet	20	Whirlpool at 160 °F	15 min	30.8%
2 oz	Yakima Chief Hops - Simcoe2 oz Simcoe Hops	Pellet	12.7	Whirlpool at 160 °F	15 min	15.4%
2 oz	Yakima Valley Hops - Citra2 oz Citra Hops	Pellet	13.1	Whirlpool at 160 °F	15 min	15.4%
2 oz	HBC 6382 oz HBC 638 Hops	Pellet	13.7	Dry Hop at 60 °F	4 days	15.4%
2 oz	Yakima Chief Hops - Citra LupuLN2 (Cryo)2 oz Citra LupuLN2 (Cryo) Hops	Lupulin Pellet	25	Dry Hop at 60 °F	4 days	15.4%
1 oz	Yakima Chief Hops - Simcoe1 oz Simcoe Hops	Pellet	12.7	Dry Hop	4 days	7.7%
13 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
4 oz	HBC 638 (Pellet)		30.8%
3 oz	Yakima Chief Hops - Simcoe (Pellet)	0	23.1%
2 oz	Yakima Valley Hops - Citra (Pellet) 1.9999999954251 oz Citra (Pellet) Hops		15.4%
2 oz	HBC 638 (Pellet)		15.4%
2 oz	Yakima Chief Hops - Citra LupuLN2 (Cryo) (Lupulin Pellet)		15.4%
13 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
30 qt	Low mash temp for high adjunct ratio	Infusion	148 °F	148 °F	60 min
4 qt		Sparge	170 °F	170 °F	15 min
Starting Mash Thickness: 2 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
11 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
3 g	Epsom Salt	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.
6.43 ml	Lactic acid	Water Agt	Mash	1 hr.
3 g	Oxblox 3D	Water Agt	Mash	1 hr.
1.60 g	Salt	Water Agt	Mash	1 hr.
10 g	CellarScience - FermFed	Other	Primary	0 min.
4 g	CellarScience - Tropic Thunder	Other	Primary	0 min.
1 ml	ALDC	Water Agt	Secondary	0 min.
0.20 g	Ascorbic Acid	Water Agt	Secondary	0 min.
2 g	Ascorbic Acid	Water Agt	Kegging	0 min.

Yeast

CellarScience - Voss

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Medium
Optimum Temp:	68 - 104 °F	Starter:	No
Fermentation Temp:	85 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 124 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	9	20	200	70	0
Mash Chemistry and Brewing Water Calculator

Notes

Do not use Glucabuster during mash. Will ruin haze proteins.

Before pitch, rehydrate yeast in a sanitized glass with FermStart. Water should be about 80-90 deg.

Pitch at 95 F

Fermentation should take 3 days at 80 F.

Add Ascorbic acid and ALDC enzyme with dry hops to minimize hop creep and production of diacetyl.

Add dry hops just after peak fermentation to take advantage of biotransformation.

Avoid contact with Oxygen. All transfers must be closed.

Last Updated and Sharing

586

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Brews

Public: Yup, Shared
Last Updated: 2026-03-04 21:55 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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