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Bear Claw

Name: Bear Claw
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 12.5 gallons
Cuisine: Homebrewing
Ingredients: 22 lb Pale 2-Row; 1 lb Flaked Oats; 2.5 lb Flaked Wheat; 1 lb Vienna; 1 lb Corn Sugar - Dextrose; 1 oz Columbus Hops; 0.5 oz Apollo Hops; 0.5 oz Centennial Hops; 0.5 oz Simcoe Hops; 2 oz Falconer's Flight Hops; 2 oz Centennial Hops; 1 oz Apollo Hops; 1 oz Simcoe Hops; 4.5 oz Falconer's Flight Hops; 3.25 oz Centennial Hops; 3.25 oz Chinook Hops; 3.25 oz Apollo Hops; 1.25 oz Simcoe Hops

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Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 12.5 gallons (fermentor volume)
Pre Boil Size: 14.24 gallons
Post Boil Size: 12.73 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)

Created: Tuesday February 3rd 2015

HAZY TRAIN NEIPA A

by killer brews

OG: 1.062 FG: 1.013 ABV: 6.4% IBU: 60

Hopclops '25

by dwswaciak@gmail.com

OG: 1.066 FG: 1.016 ABV: 6.9% IBU: 49

Bungee Chord Apparatus

by SaintTone

OG: 1.059 FG: 1.014 ABV: 6.2% IBU: 41

Original Gravity:

1.065

Final Gravity:

1.015

ABV (standard):

6.6%

IBU (tinseth):

50.9

SRM (morey):

3.9

Mash pH

5.8

Cost $

28.40

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
22 lb	US - Pale 2-Row22 lb Pale 2-Row	$ 1.20 / lb $ 26.40	37	1.8	80%
1 lb	Flaked Oats1 lb Flaked Oats	$ 2.00 / lb $ 2.00	33	2.2	3.6%
2.50 lb	Flaked Wheat2.5 lb Flaked Wheat		34	2	9.1%
1 lb	American - Vienna1 lb Vienna		35	4	3.6%
1 lb	Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition)		42	0.5	3.6%
27.50 lbs / $ 28.40

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Columbus1 oz Columbus Hops	Pellet	15	Boil	60 min	21.74	4.2%
0.50 oz	Apollo0.5 oz Apollo Hops	Pellet	20	Boil	20 min	8.78	2.1%
0.50 oz	Centennial0.5 oz Centennial Hops	Pellet	10	Boil	20 min	4.39	2.1%
0.50 oz	Simcoe0.5 oz Simcoe Hops	Pellet	12.7	Boil	10 min	3.34	2.1%
2 oz	Falconer's Flight2 oz Falconer's Flight Hops	Pellet	10	Whirlpool at 170 °F	20 min	3.48	8.3%
2 oz	Centennial2 oz Centennial Hops	Pellet	10	Whirlpool at 170 °F	20 min	3.48	8.3%
1 oz	Apollo1 oz Apollo Hops	Pellet	20	Whirlpool at 170 °F	20 min	3.48	4.2%
1 oz	Simcoe1 oz Simcoe Hops	Pellet	12.7	Whirlpool at 170 °F	20 min	2.21	4.2%
4.50 oz	Falconer's Flight4.5 oz Falconer's Flight Hops	Pellet	10	Dry Hop	2 days		18.8%
3.25 oz	Centennial3.25 oz Centennial Hops	Pellet	10	Dry Hop	2 days		13.5%
3.25 oz	Chinook3.25 oz Chinook Hops	Pellet	13	Dry Hop	2 days		13.5%
3.25 oz	Apollo3.25 oz Apollo Hops	Pellet	20	Dry Hop	2 days		13.5%
1.25 oz	Simcoe1.25 oz Simcoe Hops	Pellet	12.7	Dry Hop	2 days		5.2%
24 oz / $ 0.00

Show Summary View

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
10.5 gal		Fly Sparge	150 °F	152 °F	60 min
Starting Mash Thickness: 1.3 qt/lb Starting Grain Temp: 165 °F

Yeast

Lallemand - LALBREW® BRY-97 WEST COAST ALE YEAST

Amount:	3 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	59 - 72 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 263 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

NEIPA

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
119	4	33	200	100	58
25 G water total (MLT/HLT) 30g(18/12) CaCl2•2H2O Calcium Chloride 10g(6/4) CaSO4•2H2O Gypsum 7g(4.2/2.8) MgSO4•7H2O Epsom salt 5g(3/2) NaCl Table Salt
Mash Chemistry and Brewing Water Calculator

Notes

Grain Bill oats- just use old fashioned Quaker oats

Mash Temp- Its better to mash on the higher side and try to get a "sweeter" or less ferment-able beer usually 154-158.
Mash pH of 5.0-5.4. Correct acidity with lactic acid 88%. Measure after mash in.

Water profile- Maintain a 1:1 chloride to sulfate ratio at a level of 150 ppm. These are the only two water variables that should be monitored.

Conical Fermentation, conditioning and packaging process

Fully ferment (about 4-10 days). The first 24 hours of active fermentation are the most critical in terms of proper temperature control (66-68°F). Once fermentation starts to slow, raise temp to 70-72°F and perform a diacetyl rest for 1-2 days. This ensures fermentation fully completes and scrubs out any unwanted off-flavors or potential for hop creep.
After fermentation/diacetyl rest have completed (day 7-8 after yeast pitch), Soft crash fermenter down to 55-60°F to allow the yeast to settle into the cone of the conical. Using dump valve, slowly remove all yeast over 2 day period.
Cap/seal fermenter at soft crash temp, add dry hop. Purge and pressurize to 7-10 PSI and let sit for 2-3 days.
Cold crash to 35°F, under pressure for 2 days. Remove dry hop from dump valve over 2 day period.
Packaging- Do not let beer interact with oxygen. This will result in oxidation and a ruined product. Perform a closed transfer to a keg that is scrubbed of oxygen/air. You can do this by filling a keg with starsan and push it out with CO2. This will leave you with a keg full of CO2.tra

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Last Updated: 2026-10-05 16:54 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

Other Brewers Who Brewed This Recipe:

Wood Pile Brewing

Discussion about this recipe:

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LumberZach • 11/10/2016 at 06:40pm
That is a crazy amount of Sulfates. Also surprised by the minimal amount of oats.

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Amount	Variety	IBU	Bill %
1 oz	Columbus (Pellet)	21.74	4.2%
4.75 oz	Apollo (Pellet)	12.26	19.8%
5.75 oz	Centennial (Pellet)	7.87	23.9%
2.75 oz	Simcoe (Pellet)	5.55	11.5%
6.50 oz	Falconer's Flight (Pellet)	3.48	27.1%
3.25 oz	Chinook (Pellet)		13.5%
24 oz / $ 0.00