1New England Haze V2

All Grain Recipe

Submitted By: protocol_droid (Shared)
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Batch Size: 11.50 galStyle: American IPA (21A)
Boil Size: 13.22 galStyle Guide: BJCP 2015
Color: 5.0 SRMEquipment: 12 gallon run to yield 10 galls after trub losses
Bitterness: 47.0 IBUsBoil Time: 60 min
Est OG: 1.060 (14.7° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.015 SG (3.8° P)Fermentation: Ale, Single Stage
ABV: 5.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.00 oz Wheat, Flaked (1.6 SRM) Grain 1
11 lbs golden promise (2.5 SRM) Grain 2
8.00 oz Honey Malt (25.0 SRM) Grain 3
2 lbs Oats, Flaked (1.0 SRM) Grain 4
1 lbs wyermann wheat (2.0 SRM) Grain 5
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 6
1 lbs Barley, Flaked (1.7 SRM) Grain 7
2.00 oz Warrior [15.0%] - Boil 60 min Hops 8
2.00 oz Mosaic [11.5%] - Steep 0 min Hops 9
2.00 oz Citra [13.3%] - Boil 0 min Hops 10
2.00 oz Citra [13.3%] - Steep 0 min Hops 11
2.00 oz Galaxy [14.0%] - Boil 0 min Hops 12
2.00 oz Galaxy [14.0%] - Steep 0 min Hops 13
2.00 oz Mosaic [11.5%] - Boil 0 min Hops 14
2 pkgs London Ale III (Wyeast Labs #1318) Yeast 15
2.00 oz Mosaic [11.5%] - Dry Hop 12 days Hops 16
3.00 oz Citra [13.3%] - Dry Hop 12 days Hops 17
1.00 oz huell melon fruity [7.2%] - Dry Hop 12 days Hops 18
3.00 oz Citra [13.3%] - Dry Hop 4 days Hops 19
2.00 oz Mosaic [11.5%] - Dry Hop 4 days Hops 20
1.00 oz huell melon fruity [7.2%] - Dry Hop 4 days Hops 21

Notes

water at 161 and mash at 149 4 grams calcium chloride based on 12 gallons and needing 50ppm xtra based on 100ppm bonita water added 7grams citric using 6ml lactic to lower ph 1 unit which gives 7.2 grams lactic. we used half of 14.1 to get 7 grams to be safe. mw lactic 98 mw citric 192.1 looks like 7.5 gallons total or so. definitely didnt measure water some gallons probably left out. we added distilled water ~0.75 gal for each keg to get to 1.06 gravity. was 1.07 before h2o addn. HOPS: **60 Min. = .75 oz Warrior **Flame Out = 1oz. each of Citra/Galaxy/Mosaic **Chill to 160 or below and add 1oz. each of Citra/Mosaic/Galaxy. Stop chiller and allow hops to sit for 30 minute or so. Stir up/whirlpool wort every 5 minutes or so. Chill to 62-64 and let hops settle out as much as possible. Transfer wort to fermenter. I tend to leave behind .75 gallons of trub and hops (this is why I brew 6.5 gallon batch). **Dry Hop #1- At day 4-6 (basically when there are a few gravity points left and beer is still fermenting). Add the following to primary fermenter: 1.5 oz. Citra 1 oz. Mosaic .5 oz. Galaxy **Dry Hop #2 - Around day 12, transfer to CO2 purged dry hopping keg with 1.5 oz. Citra 1 oz. Mosaic .5 oz. Galaxy (I use this strategy: http://www.bear-flavored.com/2014/09...no-oxygen.html ) Day 14 - Jump from Dry hop keg to serving keg. Force carbonate to moderate/moderate-low. For carbonation, I usually hook it up at 25 psi for 2 days and then back it off to 10-12 psi - generally seems to carb up best after a few days, but fine to drink after 2-3 days. 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 from braufessor on hbrewtalk american ne ipa thread