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Haze Craze

278 calories 32 carbs
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 30 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 278 calories (Per 12oz)
Carbs: 32 g (Per 12oz)
Created Saturday July 7th 2018
1.083
1.025
7.61%
35.16
11.63
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.6%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 6.6%
9.5 lb United Kingdom - Maris Otter Pale9.5 lb Maris Otter Pale 38 3.75 62.3%
3 lb American - Munich - Light 10L3 lb Munich - Light 10L 33 10 19.7%
0.75 lb American - Caramel / Crystal 40L0.75 lb Caramel / Crystal 40L 34 40 4.9%
15.25 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
4 oz Citra4 oz Citra Hops Pellet 11 Dry Hop 0 days 53.3%
0.5 oz Centennial0.5 oz Centennial Hops Pellet 9.6 Boil 30 min 13.59 6.7%
1 oz Cascade1 oz Cascade Hops Pellet 5.8 Whirlpool at 120 °F 0 min 8.69 13.3%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.1 Whirlpool at 170 °F 0 min 7.64 13.3%
1 oz Cascade1 oz Cascade Hops Pellet 3.5 Whirlpool at 140 °F 0 min 5.24 13.3%
 
Yeast
Omega Yeast Labs - British Ale I OYL-006
Amount:
1 Each
Attenuation (avg):
70%
Flocculation:
Medium High
Optimum Temp:
64 - 72 °F
Starter:
No
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Long Grove RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
128 15 0 159 157 0
Add to mash water:
5g CaSO4
10g CaCl2
5g MgSO4
1 tbsp pH stabilizer
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 8.04 32.2  
Strike water volume at mash thickness of 1.5 qt/lb 5.72 22.9  
Remaining sparge water volume 2.32 9.3  
Grain absorption losses -1.91 -7.6  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 5.88 23.5  
Boil off losses -0.75 -3  
Hops absorption losses -0.13 -0.5  
Amount going into fermentor 5 20  
Total: 8.04 32.2
 
Notes

Omega British Ale V Yeast.

Heat 4.5 gallons of strike water to 170F.

Add to mash water:
5g CaSO4
10g CaCl2
5g MgSO4
1 tbsp pH stabilizer

Kill flame, add BIAG seam out. Use clamps if needed.

Slowly stir in grain, break up clumps, and maintain 154F mash temperature for 60 minutes. Stir / check frequently.

Squeeze and move to sparge bucket. Sparge with 3 gallons of water at ~170F. Place in second bucket to collect any additional drainage.

Combine and begin boil for 30 minutes. Prepare yeast nutrient.
Add 1/2 tsp to warm water. Add at 10 minutes.

Turn off heat and cool to below 170F Chill initially if needed to crash the temp to 170F then begin adding the hop stand (whirlpool) hops. Whirlpool for 30 minutes.
Whirlpool hop schedule:

East Kent - 30 min
Cascade - 20 min
Cascade - 10 min

Chill to below 70F.
Transfer to bucket with screen. Aerate in bucket then transfer to chronical and pitch yeast.

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  • Last Updated: 2018-07-08 20:08 UTC