1New England Haze V2
All Grain Recipe
Submitted By: protocol_droid (Shared)
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Batch Size: 11.50 gal | Style: American IPA (21A) |
Boil Size: 13.22 gal | Style Guide: BJCP 2015 |
Color: 5.0 SRM | Equipment: 12 gallon run to yield 10 galls after trub losses |
Bitterness: 47.0 IBUs | Boil 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 |
2.0 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 threadThis Recipe Has Not Been Rated