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Hazy sauce

240 calories
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 35 liters (fermentor volume)
Pre Boil Size: 40 liters
Post Boil Size: 29 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 63% (brew house)
Rating:
51

Calories: 240 calories (Per 355mL)
Share: <EMBED>
1.070
1.032
5.09%
9.34
8.35
5.28
 
Fermentables
Amount Fermentable PPG °L Bill %
7.5 kg German - Pale Ale7.5 kg Pale Ale 39 2.3 61%
3.8 kg Bestmalz - Wheat Malt3.8 kg Wheat Malt 37 2.2 30.9%
1 kg Weyermann - CaraAroma1 kg CaraAroma 36 26 8.1%
12.3 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU
100 g Mosaic100 g Mosaic Hops Pellet 12.5 Whirlpool at 80 °C 30 min 3.57
30 g Yakima Chief Hops - Citra LupuLN2 (Cryo)30 g Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Whirlpool at 80 °C 30 min 2.14
100 g Simcoe100 g Simcoe Hops Pellet 12.7 Whirlpool at 80 °C 30 min 3.63
130 g Mosaic130 g Mosaic Hops Pellet 12.5 Dry Hop 7 days
70 g Yakima Chief Hops - Citra LupuLN2 (Cryo)70 g Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Dry Hop 7 days
130 g Simcoe130 g Simcoe Hops Pellet 12.7 Dry Hop 7 days
100 g Mosaic100 g Mosaic Hops Pellet 12.5 Dry Hop 4 days
20 g Yakima Chief Hops - Citra LupuLN2 (Cryo)20 g Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Dry Hop 4 days
70 g Simcoe70 g Simcoe Hops Pellet 12.7 Dry Hop 4 days
 
Mash Guidelines
Amount Description Type Temp Time
38 LInfusion68 °C60 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Type Use Time
9 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
10 ml Lactic acid Water Agt Mash 1 hr.
4 L Organic oat milk Other Mash 1 hr.
3 ml Anti foam Other Boil 1 hr.
250 g Lactose Other Boil 20 min.
60 g Wondra Other Boil 20 min.
30 g Orange peel sweet Flavor Boil 15 min.
4.5 g Wyeast - Beer Nutrient Water Agt Boil 15 min.
30 ml Vanilla extract Flavor Primary 4 days
1 L Mango purè Water Agt Primary 4 days
 
Yeast
Amount:
2
Attenuation (custom):
55%
Flocculation:
Medium
Optimum Temp:
20 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 209 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1,5 bar       CO2 Level: 2.25 Volumes
 
Target Water Profile: Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
124 4 12 163 85 0
Mash Chemistry and Brewing Water Calculator
 
Notes
68c 60min
78c 5min
Sparge water 15L 78c



Preboil gravity 1.056
OG 31.08.19 - 1.070
FG 11.09.19 - 1.020
CC 11.09.19 - 15c
This recipe is shared.
Recipe QR Code
View Count: 445
Brew Count: 1
Last Updated: 2019-09-11 17:47 UTC
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Qystein 09/07/2019 at 04:04pm
5 of 5




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