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Papsko Hazy IPA

224 calories 20.2 g 12 ml
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Beer Stats
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: 1.056 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Andrey
Calories: 224 calories (Per 12ml)
Carbs: 20.2 g (Per 12ml)
Created: Thursday April 24th 2025
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1.068
1.013
7.2%
34.8
4.8
n/a
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Bestmalz - BEST Pilsen5 kg BEST Pilsen 37 1.9 58.8%
1 kg Bestmalz - BEST Pale ale1 kg BEST Pale ale 38.1 2.81 11.8%
1 kg Bestmalz - BEST Caramel Pils1 kg BEST Caramel Pils 37 2.43 11.8%
0.60 kg Bestmalz - BEST Wheat Malt0.6 kg BEST Wheat Malt 37.7 2.2 7.1%
0.60 kg Bestmalz - Best A-XL0.6 kg Best A-XL 36.8 2 7.1%
0.30 kg Flaked Oats0.3 kg Flaked Oats 33 2.2 3.5%
8.50 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
47 g Citra47 g Citra Hops Pellet 11 Boil 6 min 10.8 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 €
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Strike 68 °C 69 °C 50 min
Rise to 72°C at 1°C/min Temperature 69 °C 75 °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) 157 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
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absorb 0.5qt*LB --> 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


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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.

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Carbonation 7-9g sugar per littler

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  • Last Updated: 2026-07-29 06:46 UTC
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Papsko Hazy IPA
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Gallons
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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