Hazy Business Brew Session

Brew Session Info

9/15/2024
(Include any important notes from brew day until tasting)

NEIPA Salts. 5g Ascorbic acid with water salts. Mash low. pH 5.2 mash. Whirlpool 10-20min @70-85C. Dry hop tail end of fermentation with magnet bag and 3g ascorbic acid. Keg as soon as possible.

Water Infusion

Brew Session Specific

17.5 lb kg
°FC
°FC
qt/lbl/kg
30 min.
6.5 gals liters

Equipment Profile

0.15 gals/lb liters/kg
0.01 gals/lb liters/kg
0 °FC
0.25 gals liters
0.5 gals liters
1 gals/hour liters/hour
0.2 gals liters

Calculated Totals

10.51 gals liters
1.40 gals liters
0.25 gals liters
0.00 °FC
0.00 °FC
-2.38 gals liters
10.26 gals liters
7.70 gals liters

Mash / Boil

Mash

5.24 PH
71 °FC
65 °FC
60 minutes

Boil

1.054 1.057 (estimated)
7.1 gallons liters 7.70 (gallonsliters estimated)
45 minutes minutes (30 minutes estimated)
6.4 gals liters

Gravity Estimates

Based on boiling 7.10 gallonsliters at 1.054 for 45 minutes, this will decrease your wort by 0.75 gallonsliters, bringing your after boil OG to 1.060.

You wanted an OG of 1.063. It looks like it will be under.

Fermentation

5 gallons liters 6.50 (gallonsliters estimated)
1.065 (1.063 predicted)
1.013 (1.013 predicted)

Conditioning

20
10 PSI

Tasting Notes (0)
There aren't any tasting notes logged yet

Recipe Facts

Hazy Business
American IPA
  • 6.50 Gallons Liters Batch Size
  • 7.00 Gallons Liters Boil Size
  • 30  min Boil Time
  • 1.063 OG
  • 1.013 FG
  • 6.5 IBU (tinseth) Bitterness
  • 0.10 BG:GU
  • 4.8° SRM Color
  • 75% Efficiency
  • 6.5% ABV Alcohol
  • 212 per 12oz Calories
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