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Papsko Hazy IPA

Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 33.61 liters
Post Boil Size: 27.67 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Andrey
Calories: 220 calories (Per 12ml)
Carbs: 20.1 g (Per 12ml)

Created: Thursday April 24th 2025

Quench

by Jan Erik Johansen

OG: 1.057 FG: 1.013 ABV: 5.8% IBU: 28

Blood Orange NEIPA

by Rhymeswithoranj

OG: 1.067 FG: 1.013 ABV: 7.0% IBU: 36

Club Tropicana

by coronius

OG: 1.051 FG: 1.006 ABV: 5.9% IBU: 42

Original Gravity:

1.067

Final Gravity:

1.013

ABV (standard):

7.1%

IBU (tinseth):

34.9

SRM (morey):

4.9

Mash pH

n/a

Cost €

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 kg	Bestmalz - BEST Pilsen4 kg BEST Pilsen	37	1.9	48.2%
2.10 kg	Bestmalz - BEST Pale ale2.1 kg BEST Pale ale	38.1	2.81	25.3%
0.70 kg	Bestmalz - BEST Caramel Pils0.7 kg BEST Caramel Pils	37	2.43	8.4%
0.60 kg	Bestmalz - BEST Wheat Malt0.6 kg BEST Wheat Malt	37.7	2.2	7.2%
0.60 kg	Bestmalz - Best A-XL0.6 kg Best A-XL	36.8	2	7.2%
0.30 kg	Flaked Oats0.3 kg Flaked Oats	33	2.2	3.6%
8.30 kg / 0.00 €

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
47 g	Citra47 g Citra Hops	Pellet	11	Boil	6 min	10.91	13.1%
45 g	Citra45 g Citra Hops	Pellet	11	Whirlpool at 90 °C	15 min	6.6	12.5%
45 g	Barth-Haas - Sabro45 g Sabro Hops	Pellet	14	Whirlpool at 90 °C	15 min	8.4	12.5%
45 g	Azacca45 g Azacca Hops	Pellet	15	Whirlpool at 90 °C	15 min	9	12.5%
89 g	Barth-Haas - Sabro89 g Sabro Hops	Pellet	14	Dry Hop	3 days		24.7%
89 g	Azacca89 g Azacca Hops	Pellet	15	Dry Hop	3 days		24.7%
360 g / 0.00 €

Show Summary View

Amount	Variety	IBU	Bill %
92 g	Citra (Pellet) 92 g Citra (Pellet) Hops	17.51	25.6%
134 g	Barth-Haas - Sabro (Pellet) 134 g Sabro (Pellet) Hops	8.4	37.2%
134 g	Azacca (Pellet) 134 g Azacca (Pellet) Hops	9	37.2%
360 g / 0.00 €

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
25 L		Strike	67 °C	67 °C	50 min
	Rise to 72°C at 1°C/min	Temperature	67 °C	72 °C	20 min
10 L	between 6L and 10L at 65-67C	Sparge	72 °C	65 °C	--

Yeast

Lallemand - Verdant IPA

Amount:	30 Grams	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	18 - 23 °C	Starter:	No
Fermentation Temp:	21 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 155 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 175 Temp: 20 °C CO₂ Level: 4.61 g/l

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
90	5	0	150	90	2
CaSO4 Gypsum - 3.33gr CaCl2 калциев хлорид - 13ml MgSO4 Epson salt - 1.29gr Lactic Acid - 1ml/10L Sparge: Gypsum - 1.23gr Epson salt - 0.48gr Calcium chloride - 4.8ml ------------------------------------------------------------------------------------- absorb 0.5qtLB --> the malt absorbs (0.946/2)(kg/0.454) 8.65L will be absorbed by the malt in this recipe strike water (1.18 to 1.9L) * KG / 0.454 (the 0.454 deletion comes from transforming the KG to LBs) 7.24kg malt with 1.57 coefficient / 0.454-> strike 28.70L Sparge watter between 8.65L and 10L. During the boil the water that evaporates is between 10% and 20%. With 10% (2-3 litters) losing in the boil and 8.65L and we have 25/27L fermenter that is total of 32L starting water. 32-25 (fermenter) = 10 Sparge water ------------------------------------------------------------------------------------- 1 qt=0.946 1 lb=0.454
Mash Chemistry and Brewing Water Calculator

Notes

OG 1.067
FG 1.016 ~ 6.69ABV
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Verdant IPA - Начин на употреба

В чист съд пригответе чиста вода с температура около 30 ÷ 35°С т.е. съотношението Дрожди/Вода е 1:10. Не използвайте пивна мъст или вода от обратна осмоза. Изсипете дрождите във водата, разбъркайте леко и оставете в покой за около 15 минути, след което отново разбъркайте разтвора. Оставете го в покой за още 5 минути и добавете към пивната мъст. С цел темпериране и адаптиране на дрождите, на равни части и през 5 минути, добавете същото количество пивна мъст, колкото и вода в началото. Желателно е разликата в температурите между разтвора и мъстта да не бъде повече от 10°С с цел избягване на термичния стрес. Прибавете така подготвената дрождена култура към пивната мъст.

Преди засяване дрождите се рехидратират спрямо указанията на производителя в преварена и охладена вода или пивна мъст.

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Ферментира около 7-10 денонощия диапазона 18 - 23 °C.

Сухото охмеляване се слага докато ферментацията е все още е активна, но е минала своя пик (4ти - 5ти ден), но в контейнер или торба, така че да може да се извади два-три дни по-късно, в случай че ферментацията още не е приключила.

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Бутилиране с около 6г захар на литър бира, предварително разтворена и кипната в достатъчно вода (колкото теглото на захарта) и охладена до под 30 °C.

-------------------------------------------------------------------------------------

Carbonation 7-9g sugar per littler

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2026-03-19 11:55 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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