Pure Havoc!

All Grain Recipe

Submitted By: cintesis (Shared)
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Brewer: Havoc Brewing
Batch Size: 5.50 galStyle: Hazy IPA (21C)
Boil Size: 9.00 galStyle Guide: BJCP 2021
Color: 5.6 SRMEquipment: All Grain - Pure Havoc IPA
Bitterness: 69.8 IBUsBoil Time: 60 min
Est OG: 1.077 (18.6° P)Mash Profile: RIMS-HERMS Single Infusion, Medium Body
Est FG: 1.017 SG (4.3° P)Fermentation: NEIPA, Three Stage
ABV: 8.0%Taste Rating: 0.0

Amount Name Type #
11.20 gal Distilled Water Water 1
9.00 ml Lactic Acid (Mash 60 min) Misc 2
5.34 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
4.93 g Calcium Chloride (Mash 60 min) Misc 4
2.11 g Salt (Mash 60 min) Misc 5
8.00 oz Rice Hulls (0.0 SRM) Adjunct 6
9 lbs Pale Malt, Golden Promise (Thomas Fawcett) (3.0 SRM) Grain 7
3 lbs Oats, Flaked (1.0 SRM) Grain 8
3 lbs White Wheat Malt (2.4 SRM) Grain 9
2 lbs Carafoam (2.0 SRM) Grain 10
5.40 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 11
4.99 g Calcium Chloride (Sparge 60 min) Misc 12
2.13 g Salt (Sparge 60 min) Misc 13
1.00 oz Citra [12.8%] - Boil 30 min Hops 14
1.00 tsp Ascorbic Acid (Boil 5 min) Misc 15
1.00 tsp Yeast Nutrient (Boil 5 min) Misc 16
4.00 oz Citra [12.8%] - Steep 30 min Hops 17
4.00 oz Citra [12.0%] - Steep 15 min Hops 18
1.0 pkgs London Fog Ale Yeast (White labs #WLP066) Yeast 19
6.00 oz Citra [12.8%] - Dry Hop 6 days Hops 20


v1== Mash temp was kinda all over the place, but low. 1.056 OG Paid no attention to the bottling volume. Post-boil level would have impact on OG Remaning grains had a lot of sugar. More sparges required. FG 1.012 1/2 tablet of campden added at bottling. Bottling was very effective. v2== Raised wheat to 20% Added 4oz more hops to whirlpool Changed yeast from East Coast Ale (WLP 008) to London Ale (WLP 013) 20 minute boil, extra round of sparging. Verify water additions with BruNwater 1.058 OG Dry-hopped at high krausen. Bottled on Day 10. 1/2 tablet of campden added at bottling. 1.009 FG Malt bill is definitely on point, just need to refine gravity. Could probably take 2ozs out of the whirlpool. Priming sugar was messed up. v3== Removed 2ozs from whirlpool. Added lactic acid addition. Changed yeast to London Fog Ale (WLP 066) (aka. Imperial Juice) Whirlpool at 150. Mill the wheat. Cold crash before bottling. 1.058 OG 1.017 FG 58% BHE Needed 50 minute boil to reach post-boil volume? Something messed up with water amounts. Re-invented equipment configuration on BeerSmith. v4== Goal: get a better efficiency. Increased mashing temp from 148 to 152. Increased whirlpool amounts. (+2oz) Decreased whirlpool time. (40/20 to 30/15) Changed water profile from Julius Clone to Hoppy NEIPA. No mash out. 1.046 pre-boil. 1.055 OG 1.017 FG 11.75L bottling volume. Didn't campden. Didn't purge bottles. What a shitshow. v5== Goal: get a better efficiency. 60 minute boil, allowing extra sparging. Change flaked wheat to white wheat malt. Adjusted grain mill to .045" 1.084 first running not adjusted 1.048 second running not adjusted 1.032 final running kinda adjusted. 1.066 OG 1.020 FG, 6% ABV Bottled with 6 tablets. Haze is pretty on-point, but darker colour. Potentially too much protein blocking light passing through. v6== Goal: get a better BHE Rice Hulls to 8ozs (1/2 bag) Raised mash temp to 155 for more backsweetness. Adjusted mash out rise time. Added ascorbic acid addition. Cut 8oz oats and 8oz wheat for lighter haze, added more base malt to up ABV. Changed water profile to NEIPA Water 3 Carafoam to Carapils (brewstore had it) 1.060 first run unadjusted (1.076 adjusted) 1.040 second run unadjusted (1.056 adjusted) 1.036 third sparge unadjusted, lost in the HLT! (1.049 adjusted) 1oz Citra bittering addition 3oz Citra and Mosaic 1st whirlpool addition. 2oz Mosaic 2nd whirlpool addition Dry hop with 6oz Citra. 1.022 FG Boozy! BHE was perfect. Darker colour. from oxidation at bottling. Didn't campden. Haze dropped out at room temperature, may need to begin focusing on post-boil pH. v7== Goal: Recreate and improve on v5 Changed base malt to Golden Promise. Returned 8oz oats and 8oz wheat for preferred haze. 2 week fermentation: raised primary fermentation temperature to 70, drop to 65 for conditioning, cold crash. Yeast should do a lot of the talking for flavour. Bottle with 7 tablets. ==v8 ideas

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