Voss Gray’s Haze ‘21 
All Grain Recipe
Submitted By: jtgray10 (Shared)
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| Brewer: JTG | |
| Batch Size: 5.50 gal | Style: American IPA (21A) |
| Boil Size: 8.00 gal | Style Guide: BJCP 2015 |
| Color: 5.5 SRM | Equipment: 01 Pot (15 g) and Cooler ( 10 Gal/19 L) - NO Sparge All Grain JTG |
| Bitterness: 53.5 IBUs | Boil Time: 60 min |
| Est OG: 1.066 (16.1° P) | Mash Profile: 02 Single Infusion, Light/Medium Body (150) |
| Est FG: 1.010 SG (2.7° P) | Fermentation: Ale, Single Stage |
| ABV: 7.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10.04 gal |
RO |
Water |
1 |
| 12 lbs 8.00 oz |
Avangard Pilsner Malt (3.0 SRM) |
Grain |
2 |
| 12.00 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
3 |
| 1 lbs |
Wheat - Soft Red, Flaked (Briess) (1.6 SRM) |
Grain |
4 |
| 1 lbs |
Oats, Flaked (1.0 SRM) |
Grain |
5 |
| 7.40 g |
Calcium Chloride (Mash 60 min) |
Misc |
6 |
| 1.36 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
7 |
| 0.00 tsp |
Lactic Acid (Mash 60 min) |
Misc |
8 |
| 1.92 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
9 |
| 0.24 g |
Salt (Mash 60 min) |
Misc |
10 |
| 0.15 oz |
Citra [13.5%] - First Wort |
Hops |
11 |
| 0.15 oz |
Mosaic (HBC 369) [11.2%] - First Wort |
Hops |
12 |
| 0.15 oz |
El Dorado [15.4%] - First Wort |
Hops |
13 |
| 1.96 g |
Gypsum (Calcium Sulfate) (Boil 60 min) |
Misc |
14 |
| 0.24 g |
Salt (Boil 60 min) |
Misc |
15 |
| 1.39 g |
Epsom Salt (MgSO4) (Boil 60 min) |
Misc |
16 |
| 7.56 g |
Calcium Chloride (Boil 60 min) |
Misc |
17 |
| 1.00 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
18 |
| 1.00 items |
Chilling Coil (Boil 10 min) |
Misc |
19 |
| 0.20 oz |
Mosaic (HBC 369) [11.2%] - Steep 40 min |
Hops |
20 |
| 0.20 oz |
Citra [13.5%] - Steep 40 min |
Hops |
21 |
| 0.20 oz |
El Dorado [15.4%] - Steep 40 min |
Hops |
22 |
| 0.45 oz |
Citra [13.5%] - Steep 30 min |
Hops |
23 |
| 0.45 oz |
El Dorado [15.4%] - Steep 30 min |
Hops |
24 |
| 0.45 oz |
Mosaic (HBC 369) [11.2%] - Steep 30 min |
Hops |
25 |
| 0.60 oz |
Citra [13.5%] - Steep 20 min |
Hops |
26 |
| 0.60 oz |
Mosaic (HBC 369) [11.2%] - Steep 20 min |
Hops |
27 |
| 0.60 oz |
El Dorado [15.4%] - Steep 20 min |
Hops |
28 |
| 1.0 pkgs |
Voss Kveik (Omega #OYL-061) |
Yeast |
29 |
| 0.65 oz |
Citra [13.5%] - Dry Hop 8 days |
Hops |
30 |
| 0.65 oz |
El Dorado [15.4%] - Dry Hop 8 days |
Hops |
31 |
| 0.65 oz |
Mosaic (HBC 369) [11.2%] - Dry Hop 8 days |
Hops |
32 |
| 1.00 oz |
Citra [13.5%] - Dry Hop 4 days |
Hops |
33 |
| 1.00 oz |
Mosaic (HBC 369) [11.2%] - Dry Hop 4 days |
Hops |
34 |
| 1.00 oz |
El Dorado [15.4%] - Dry Hop 4 days |
Hops |
35 |
Notes
Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.
Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.
Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days.
Package at 2.6 volumes of CO2 and consume fresh.
1t Ca Carbonate added to mash to raise pHThis Recipe Has Not Been Rated
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