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Veil of Haze

195 calories 19.6 g 12 oz
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jimbo
Calories: 195 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created Saturday June 9th 2018
1.059
1.014
5.9%
95.8
7.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Golden Promise8 lb Golden Promise 37 3 66.7%
1.50 lb American - White Wheat1.5 lb White Wheat 40 2.8 12.5%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8.3%
8 oz American - Caramel / Crystal 40L8 oz Caramel / Crystal 40L 34 40 4.2%
1 lb US - German - Chit Malt1 lb German - Chit Malt 28 2.2 8.3%
12 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4.30 g Columbus4.3 g Columbus Hops Pellet 14.5 First Wort 0 min 8.87 1.3%
4.30 g Citra4.3 g Citra Hops Pellet 13 Boil 5 min 1.44 1.3%
4.30 g Mosaic4.3 g Mosaic Hops Pellet 13 Boil 5 min 1.44 1.3%
1 oz Citra1 oz Citra Hops Pellet 13 Whirlpool at 190 °F 0 min 17.7 8.7%
14 g Azacca14 g Azacca Hops Pellet 9.8 Whirlpool at 190 °F 0 min 6.59 4.3%
1 oz Mosaic1 oz Mosaic Hops Pellet 13 Whirlpool at 190 °F 0 min 17.7 8.7%
1 oz Citra1 oz Citra Hops Pellet 13 Whirlpool at 170 °F 0 min 17.7 8.7%
14 g Azacca14 g Azacca Hops Pellet 9.8 Whirlpool at 170 °F 0 min 6.59 4.3%
1 oz Mosaic1 oz Mosaic Hops Pellet 13 Whirlpool at 170 °F 0 min 17.7 8.7%
1 oz Citra1 oz Citra Hops Pellet 13 Dry Hop 3 days 8.7%
1.50 oz Mosaic1.5 oz Mosaic Hops Pellet 13 Dry Hop 3 days 13.1%
1 oz Azacca1 oz Azacca Hops Pellet 9.8 Dry Hop 8 days 8.7%
1 oz Citra1 oz Citra Hops Pellet 13 Dry Hop 8 days 8.7%
1.50 oz Mosaic1.5 oz Mosaic Hops Pellet 13 Dry Hop 8 days 13.1%
11.44 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
23.5 qt Infusion 151 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
Imperial Yeast - A38 Juice
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 151 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 5 10 150 150 40
WATER PROFILE:
I use 80% RO water, 20% Hard (Carbon Filtered) tap water in Mash, 87% RO in sparge water:
I add per gallon of mash and sparge water -
Gypsum = .2 grams/gallon
CaCl = .6 grams/gallon
Epsom = .1 gram/gallon
Lactic Acid = .5ml/gallon mash, .25 ml/gallon sparge ( I am using 5 gallons mash water and 6 gallons sparge water).

Using B'run Water

Ca = 96
Mg = 12
Na = 28
Sulfate = 67
Chloride = 128
Bicarbonate = 70

Mash pH = 5.37-5.42
Final runnings pH = 5.60
Pre-boil Kettle pH = 5.40-5.45
Post Boil pH = 5.3-5.35

Water Profile - the simple solution:
***Many people ask about a more general guide to water because they do not know what their own water profile is, or they have not made the jump to using a water profile software. I use B'run water, and the above profile. However, if you just want to get in the ballpark of something "similar" to start with..... The simplest solution is this:
100% RO water for both mash and sparge.
Per 5 gallons of mash water: 1 tsp of CaCl + 1/2 tsp Gypsum
Per 5 gallons of sparge water: 1 tsp of CaCl + 1/2 tsp Gypsum
Mash Chemistry and Brewing Water Calculator
 
Notes

Water Chemistry Notes taken from other recipe.

Trying to get more haze without having so much yeast in suspension. Looking to see what the large addition of Chit malt and White Wheat will do.

Last Updated and Sharing
 
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  • Last Updated: 2020-10-20 06:02 UTC
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