Tropical Haze

All Grain Recipe

Submitted By: Jackbflyin (Shared)
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Brewer: Jack
Batch Size: 5.50 galStyle: New England IPA (21B)
Boil Size: 7.25 galStyle Guide: BJCP 2015
Color: 4.7 SRMEquipment: Blichmann Engineering Pro Pilot 5 gal batch
Bitterness: 43.2 IBUsBoil Time: 60 min
Est OG: 1.068 (16.5° P)Mash Profile: RIMS-HERMS Single Infusion, Medium Body
Est FG: 1.013 SG (3.2° P)Fermentation: Ale, Single Stage
ABV: 7.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.50 gal Wegmans Purified (RO) Water 1
6.10 g Calcium Chloride (Mash 60 min) Misc 2
2.70 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
0.30 g Chalk (Mash 60 min) Misc 4
10 lbs Brewers Malt 2-Row (Briess) (2.1 SRM) Grain 5
1 lbs Oats, Flaked (1.0 SRM) Grain 6
1 lbs Wheat, Flaked (1.6 SRM) Grain 7
12.00 oz Carapils Malt (Briess) (1.5 SRM) Grain 8
5.40 g Calcium Chloride (Sparge 60 min) Misc 9
2.40 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 10
0.40 oz Citra [12.3%] - First Wort Hops 11
12.00 oz Turbinado [Boil] (10.0 SRM) Sugar 12
1.00 tsp Yeast Nutrient (Boil 10 min) Misc 13
0.25 oz Azacca [11.4%] - Steep 40 min Hops 14
0.25 oz Citra [12.3%] - Steep 40 min Hops 15
0.25 oz Mosaic (HBC 369) [12.0%] - Steep 40 min Hops 16
0.50 oz Azacca [11.4%] - Steep 30 min Hops 17
0.50 oz Citra [12.3%] - Steep 30 min Hops 18
0.50 oz Mosaic (HBC 369) [12.0%] - Steep 30 min Hops 19
0.75 oz Azacca [11.4%] - Steep 20 min Hops 20
0.75 oz Citra [12.3%] - Steep 20 min Hops 21
0.75 oz Mosaic (HBC 369) [12.0%] - Steep 20 min Hops 22
1.0 pkgs London Ale III (Wyeast Labs #1318) Yeast 23
1.00 oz Azacca [11.4%] - Dry Hop 5 days Hops 24
1.00 oz Citra [12.3%] - Dry Hop 5 days Hops 25
1.00 oz Mosaic (HBC 369) [12.0%] - Dry Hop 5 days Hops 26
1.00 oz Azacca [11.4%] - Dry Hop 5 days Hops 27
1.00 oz Citra [12.3%] - Dry Hop 5 days Hops 28
1.00 oz Mosaic (HBC 369) [12.0%] - Dry Hop 5 days Hops 29

Notes

Water planned based on BrewNWater spreadsheets. Recipe input and planned in BeerSmith3. BrewDay: 70 degree basement ambient temp. pH meter calibrated. Chems added to .75 gallon RO water 3 hours prior. SW 5.1 gallon warmed to 165. (only needed 4.1 gallon SW but planned on 1 gallon loss between HLT and HR???) MT warmed 30 minutes with hot tap water then drained. MT read 95 when SW pumped over. SW of 165 pumped to MT but was 148 in MT. 17 degree drop between HLT-P1-HR-MT. HEAT SW 15 DEGREES HOTER. SW warmed to 165 with P2/HR recirc then Mashed in at 150 with good stirring. 4.1 gal strike water (5.1). 60 minute mash. ALLOW 25 MINUTES TO HEAT SPARGE WATER. Sparged 4.5 gal to collect 6.6 gallons. Drained HR by disconnecting P1 hose and dumped into BK. Gravity was lower. Efficiency loss due to?? Boiled 1 hr. Usesd hop spider for FWH and then added nutrient at 5 minutes til end. At flameout recirced through chiller til 180. COOLS QUICKLY- DOESN'T TAKE LONG. Adjusted hoses for a BK-P2 recirc for max whirlpool. removed hop spider. Not a strong whirlpool effect unfortunately. Started 40 minute timer. Add first hop stand addition. After 10 minutes and 20 minutes added second and third hop stand additions. After 40 minutes chill wort to 67, pitch yeast, and O2 aerated. Used Tilt (red) and track with Brewfather. Fermentation: Day 3- Fermentation 90%. Dry hopped 1st additions. Day 8-Dumped brew trub and 1st additions. Dry hopped 2nd additions. Installed mylar baloon to capture co2. On day 10 of fermentation, remove first round and add the second round. Carbonate 2.5 vol: around two weeks from fermentation.

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