Hazed IPA

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Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 20 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6.42 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Backcrack
Rating:

Calories: 198 calories (Per 12oz)
Carbs: 20 g (Per 12oz)

Created Wednesday March 28th 2018

Original Gravity:

1.060

Final Gravity:

1.015

ABV (standard):

5.88%

IBU (tinseth):

44.32

SRM (morey):

5.69

Mash pH

5.4

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	American - Pale 2-Row10 lb Pale 2-Row	37	1.8	76.9%
1 lb	American - Munich - Dark 20L1 lb Munich - Dark 20L	33	20	7.7%
1 lb	Flaked Wheat1 lb Flaked Wheat	34	2	7.7%
1 lb	Flaked Oats1 lb Flaked Oats	33	2.2	7.7%
13 lb	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Amarillo1 oz Amarillo Hops	Pellet	8.5	Whirlpool at 170 °F	30 min	10.61	11.1%
1 oz	El Dorado1 oz El Dorado Hops	Pellet	15.1	Whirlpool at 170 °F	30 min	18.85	11.1%
1 oz	Mosaic1 oz Mosaic Hops	Pellet	11.9	Whirlpool at 170 °F	30 min	14.86	11.1%
1 oz	Amarillo1 oz Amarillo Hops	Pellet	8.5	Dry Hop	7 days		11.1%
1 oz	El Dorado1 oz El Dorado Hops	Pellet	15.1	Dry Hop	7 days		11.1%
1 oz	Mosaic1 oz Mosaic Hops	Pellet	11.9	Dry Hop	7 days		11.1%
1 oz	Amarillo1 oz Amarillo Hops	Pellet	8.5	Dry Hop	3 days		11.1%
1 oz	El Dorado1 oz El Dorado Hops	Pellet	15.1	Dry Hop	3 days		11.1%
1 oz	Mosaic1 oz Mosaic Hops	Pellet	11.9	Dry Hop	3 days		11.1%

Show Summary View

Hops Summary

Amount	Variety	Time	IBU	Bill %
1 oz	Amarillo0.99999999771257 oz Amarillo Hops	End	10.61	11.1%
1 oz	El Dorado0.99999999771257 oz El Dorado Hops	End	18.85	11.1%
1 oz	Mosaic0.99999999771257 oz Mosaic Hops	End	14.86	11.1%
2 oz	Amarillo1.9999999954251 oz Amarillo Hops	Dry Hop	0	22.2%
2 oz	El Dorado1.9999999954251 oz El Dorado Hops	Dry Hop	0	22.2%
2 oz	Mosaic1.9999999954251 oz Mosaic Hops	Dry Hop	0	22.2%
9 oz	Total

Mash Guidelines

Amount	Description	Type	Temp	Time
6.82 gal		Infusion	150 °F	60 min

Other Ingredients

Amount	Name	Type	Use	Time
2.25 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
6.25 g	Gypsum	Water Agt	Mash	1 hr.
5.96 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Wyeast - London Ale III 1318

Amount:	1
Attenuation (avg):	73%	Flocculation:	High
Optimum Temp:	64 - 74 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 117 B cells required