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Hazycrazy II

226 calories 24 carbs
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 31 liters
Post Boil Size: 27 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Luis
Calories: 226 calories (Per 355mL)
Carbs: 24 g (Per 355mL)
Created Thursday April 26th 2018
1.068
1.018
6.52%
40.52
4.86
5.47
 
Fermentables
Amount Fermentable PPG °L Bill %
1.5 kg German - Pale Ale1.5 kg Pale Ale 39 2.3 17.1%
6 kg German - Pilsner6 kg Pilsner 38 1.6 68.6%
0.25 kg German - Acidulated Malt0.25 kg Acidulated Malt 27 3.4 2.9%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 11.4%
8.75 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
6 g Magnum6 g Magnum Hops Pellet 15 Boil 60 min 9.29 2.3%
50 g Galaxy50 g Galaxy Hops Pellet 14.25 Whirlpool at 97 °C 0 min 11.28 19.5%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Whirlpool at 97 °C 0 min 9.9 19.5%
50 g Simcoe50 g Simcoe Hops Pellet 12.7 Whirlpool at 97 °C 0 min 10.06 19.5%
50 g Galaxy50 g Galaxy Hops Pellet 14.25 Dry Hop 4 days 19.5%
50 g Simcoe50 g Simcoe Hops Pellet 12.7 Dry Hop 4 days 19.5%
 
Mash Guidelines
Amount Description Type Temp Time
20 L Infusion 67 °C --
7 L Sparge 75 °C 10 min
12 L Top Off 80 °C --
Starting Mash Thickness: 2.3 L/kg
 
Yeast
Danstar - American West Coast Yeast BRY-97
Amount:
1
Attenuation (avg):
72%
Flocculation:
High
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 299 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 132.3 g       CO2 Level: 2.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Author: Luis, Method: All Grain, Style: Specialty IPA: New England IPA, ABV 6.52%, IBU 40.52, SRM 4.86, Fermentables: (Pale Ale, Pilsner, Acidulated Malt, Flaked Oats) Hops: (Magnum, Galaxy, Mosaic, Simcoe)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-09-17 11:52 UTC
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