 |
Specialty IPA: New England IPA |
25 L |
7.54% |
54.81 |
1.071 |
1.014 |
4.15°L |
BIAB |
116 |
Beer
1 |
|
|
Title: New England Cryo "Smash" |
|
|
| Boil Size: 30 L |
Boil Time: 60 |
Boil Gravity: 1.007 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar Scale: Specific Gravity |
| Brew Method: BIAB |
Pitch Rate: 1.25 |
Primary Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 04/05/2019 12:03 PM |
Notes: Calculated BU/GU = 0.77
2 liter starter @1.04SG
10-13 day fermenting before adding the cryo hops, depending on measured SG.
Isinglass a day before botteling, day 11 - 14, depending on measured FG. |
|
| |
Specialty IPA: New England IPA |
5.5 Gal |
6.85% |
55.29 |
1.07 |
1.018 |
7.59°L |
All Grain |
66 |
Beer
1 |
|
|
Title: WC London Haze |
|
|
| Boil Size: 7.75 Gal |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 64.5 |
Mash Thickness: 1.5 |
Sugar Scale: Specific Gravity |
| Brew Method: All Grain |
Pitch Rate: 0.35 |
Primary Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 04/04/2019 07:01 PM |
Notes: My take on the Deschutes Fresh Haze
Deschutes Brewmaster Mark Landman provided a great deal of insight into the recipe. I did the best I could to glean as many specifics as available from him to put this together. I assume Deschutes used local Imperial Organic Yeast Strain A38 Juice. I harvested and yeast washed my London Ale III 1318, so I wanted to propagate it one more time, and possibly brew again with the assumed yeast strain used at the brewery.
Water profile target achieved with EZ Water:
Ca 98 ppm
Mg 4 ppm
Na 33 ppm
Cl 136 ppm
SO4 18 ppm
Mash pH 5.40
Sparge pH 5.23 (I forgot to add water additions at sparge)
Pre Boil pH 5.24
Cl / SO4 Ratio 7.35
Mash at 144 and rest 30 Min
Mash at 152 and rest 20 Min
Mashout at 170 and lauter and sparge
O.G. 1.073
F.G. 1.020
IBU calculating 43
ABV calculating 6.8
SRM calculating 11.2
Pitch yeast at 67 Deg. F and let free rise to 68 Deg. F. and hold until 2/3 F.G Gravity is achieved. Then allow to free rise to D rest at 76 Deg F. for 4 days. Dry hop as per the schedule, and when terminal gravity is achieved, drop temp to 69 and rest for 5 days. Crash at 32 Deg. F for four days, transfer to brite (keg) to carbonate before serving.
Allow plenty of headspace in fermenter during fermentation |
|
