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You Had Me at Hazy NEIPA

229 calories 24.2 g 12 oz
Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 59% (brew house)
Source: Robby Brosman
Calories: 229 calories (Per 12oz)
Carbs: 24.2 g (Per 12oz)
Created Wednesday August 14th 2019
1.069
1.018
6.73%
75.84
5.27
5.49
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.72 lb American - Pilsner12.72 lb Pilsner 37 1.8 77.7%
3.22 lb Flaked Oats3.22 lb Flaked Oats 33 2.2 19.7%
0.44 lb German - Acidulated Malt0.44 lb Acidulated Malt 27 3.4 2.7%
16.38 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 First Wort 60 min 48.73 12.5%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool 30 min 8.24 12.5%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Whirlpool 30 min 9.36 12.5%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Whirlpool 30 min 9.51 12.5%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 1 days 25%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop 1 days 12.5%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Dry Hop 12 days 12.5%
8 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Infusion 154 °F 60 min
 
Yeast
Imperial Yeast - A38 Juice
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Seattle - Tolt (Q4 2018)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
0.85 gram / gal gypsum
.4 gram / gal CACL

treat boil water (i.e. 7.65 gal)

6.5025 g gypsum
3.06 g CACL
Mash Chemistry and Brewing Water Calculator
 
Notes

1oz Simcoe FWH

Whirlpool 30 min @ 185
1oz citra
1oz mosaic
1oz simcoe

Dry Hop @ 48 hours
1oz simcoe

Keg hop and leave @ 76F
1oz mosaic
2oz citra


Temperature: 67F for 3 days, 68F for 2 days, 74F for 8 days


All of the hops were added to a purged keg in a fine mesh bag. Racked beer on top of hops and left at room temperature (76F) for 24 hours, then into the keezer. Hops remained in the keg until it kicked.

http://scottjanish.com/hoppy-gy054-vermont-ipa/

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-04-01 01:19 UTC
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