Hazy Sculpin Beer Recipe | All Grain American IPA | Brewer's Friend
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Hazy Sculpin

241 calories 23.3 g 12 oz
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.6 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 241 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
Created: Friday November 29th 2019
1.073
1.016
7.5%
105.8
8.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale Ale12 lb Pale Ale 37 3.5 81.4%
0.50 lb German - Munich Light0.5 lb Munich Light 37 6 3.4%
0.75 lb American - Carapils (Dextrine Malt)0.75 lb Carapils (Dextrine Malt) 33 1.8 5.1%
1 lb American - Caramel / Crystal 15L1 lb Caramel / Crystal 15L 35 15 6.8%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 3.4%
14.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Amarillo0.25 oz Amarillo Hops Pellet 8.4 First Wort 0 min 7.78 2.3%
0.25 oz Centennial0.25 oz Centennial Hops Pellet 9.4 First Wort 0 min 8.7 2.3%
0.25 oz Simcoe0.25 oz Simcoe Hops Pellet 12.7 First Wort 0 min 11.76 2.3%
0.25 oz Centennial0.25 oz Centennial Hops Pellet 9.4 Boil at 203 °F 60 min 7.91 2.3%
0.25 oz Chinook0.25 oz Chinook Hops Pellet 11.4 Boil at 203 °F 60 min 9.6 2.3%
0.25 oz Columbus0.25 oz Columbus Hops Leaf/Whole 15.4 Boil at 203 °F 60 min 11.79 2.3%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 9.4 Boil at 203 °F 30 min 12.16 4.5%
0.50 oz Columbus0.5 oz Columbus Hops Pellet 15.4 Boil at 203 °F 30 min 19.93 4.5%
0.50 oz Crystal0.5 oz Crystal Hops Leaf/Whole 4.5 Boil at 203 °F 30 min 5.29 4.5%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.4 Whirlpool at 185 °F 20 min 4.35 9.1%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Whirlpool at 185 °F 20 min 6.57 9.1%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.4 Dry Hop 4 days 9.1%
1 oz Chinook1 oz Chinook Hops Pellet 11.4 Dry Hop 4 days 9.1%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Dry Hop 4 days 9.1%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.4 Dry Hop 4 days 9.1%
1 oz Chinook1 oz Chinook Hops Pellet 11.4 Dry Hop 4 days 9.1%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Dry Hop 4 days 9.1%
11 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.9 gal Electric brewing Batch Sparge 152 °F 152 °F --
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
2 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 129 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Hazy Sculpin sounds better than the normal sculpin, although the beer is outstanding, or used to be.

This is a consensus from 4 different published recipes for sculpin with significant reduction of 60 min and 30 min hop additions to lower the IBU to reasonable number.


1-Omit whirfloc
2-Dry hop on day 4 of fermentation w/ 1st batch of hops.
3-On Day 8 replace dry hops with fresh round of hops for 4 more days.

Calculated IBU on my spreadsheet is 88.5
Calculated SRM using Morey’s equation is 9.4., using Daniel’s
formula is 7.2 which is closer to Brewer’s Friend number.

ABV on my spread sheet is 6.6%.

High altitude, 6627’, boiling temp is 203, evaporation rate at 25%

Will enter composition of water later, although our water in Colorado is just simply nice and crisp. Beats SanDiego water. I’ve been adding 1 tsp of Calcium Chloride and 1/2 tsp of gypsum.
Mash rest time = 60 @152 plus 15 min at average of 165. It takes time for my RIM set up to react.

Turned out one delicious IPA I’ve brewed. Definitely a permanent fixture of my humble six tap garage brewery. Didn’t have Crystal on hand, replaced it with Chinook.

Hope the photo doesn’t come sideways. And it did. Oh, well.

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  • Public: Yup, Shared
  • Last Updated: 2020-03-31 17:53 UTC
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