Todd's Azacca Hazy IPA

All Grain Recipe

Submitted By: Todd4529 (Shared)
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Brewer: Troy Todd
Batch Size: 5.50 galStyle: Hazy IPA (21C)
Boil Size: 8.16 galStyle Guide: BJCP 2021
Color: 5.2 SRMEquipment: Spike Trio - 20 gallon (5 gal batch)
Bitterness: 33.9 IBUsBoil Time: 60 min
Est OG: 1.066 (16.2° P)Mash Profile: RIMS-HERMS Single Infusion, Medium Body - Custom
Est FG: 1.017 SG (4.4° P)Fermentation: Ale, Single Stage
ABV: 6.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.46 gal Todd's Water (Updated 2022) Water 1
2.05 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
1.28 g Salt (Mash 60 min) Misc 3
0.72 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
6.55 g Calcium Chloride (Mash 60 min) Misc 5
6.80 ml Phosphoric Acid 75% (Mash 60 min) Misc 6
6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 7
4 lbs Pilsner Malt (Weyermann) (1.6 SRM) Grain 8
2 lbs Oats, Flaked (1.0 SRM) Grain 9
8.00 oz Cara-Pils/Dextrine (1.5 SRM) Grain 10
8.00 oz Wheat, Flaked (1.6 SRM) Grain 11
8.00 oz Honey Malt (25.0 SRM) Grain 12
8.00 oz White Wheat Malt (2.4 SRM) Grain 13
1 lbs BEST Spelt Malt (2.5 SRM) Grain 14
1.78 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 15
1.11 g Salt (Sparge 60 min) Misc 16
0.62 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 17
5.68 g Calcium Chloride (Sparge 60 min) Misc 18
4.30 ml Phosphoric Acid 75% (Sparge 10 min) Misc 19
5.00 g Yeast Nutrient (Boil 10 min) Misc 20
1.50 oz Citra [13.2%] - Steep 20 min Hops 21
2.00 oz Strata [12.9%] - Steep 20 min Hops 22
2.50 oz Azacca [15.0%] - Steep 20 min Hops 23
1.0 pkgs Cellar Science (Hazy) (Cellar Science #) Yeast 24
1.00 oz Citra [13.2%] - Dry Hop 3 days Hops 25
1.00 oz Strata [12.9%] - Dry Hop 3 days Hops 26
1.00 ml Azacca Hop Oil (Secondary 3 days) Misc 27
1.00 oz Azacca [15.0%] - Dry Hop 3 days Hops 28

Notes

Grain mill setting #10 Mash PH 5.5 added 3.4ml phosphoric acid to mash 1st runnings 1.076 3.5 gallons Mash PH 5.3 Pre boil 1.053 8 gallons Post boil 1.070 6 gallons diluted with .5 gals 6.5 gallons 1.064 OG FG 1.017 ABV 6.2% 7-5-23 Grain mill setting #9 Mash PH 5.17 after adding 7ml phosphoric acid 1st runnings 1.071. 4 gals 2nd runnings 1.015 Sparge PH 5.40 Pre-boil. 8.4 gals. 1.053 Post boil 1.069. PH 5.29 6 gals added 4 ml phosphoric acid to lower post boil PH to 4.9 5.5 gals into fermenter FG 1.016 6.9%. ABV

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