I’m back at it trying to make a decent Hazy IPA. This one definitely has promise given it’s not overly hopped. I did make one mistake however so stay tuned for the review video where I attempt to repair it! *Click show more for links*

Equipment:
Clawhammer Supply 240v Electric system: [ Ссылка ]
Brewbuilt fermenter: [ Ссылка ]
Brew built lineup [ Ссылка ]
Spunding valve: [ Ссылка ] (these may be out of stock so this link [ Ссылка ] has a dif kind!)
Blichmann Riptide pump: [ Ссылка ]
Monster Mill: [ Ссылка ]

Grain scale: [ Ссылка ]
Hop scale: [ Ссылка ]
Hudson sprayer for sanitizer: [ Ссылка ]
Refactometer: [ Ссылка ]


Pulley system:
Beam & Trolley (The square channel & the thing that slides): [ Ссылка ]
Block and Tackle (the thing that takes all the weight): [ Ссылка ]
Swing Side Pulley (on the wall): [ Ссылка ]

Brewfather App: [ Ссылка ]
Recipe link: [ Ссылка ]


Idaho7 Neipa (metric below)
Juicy or Hazy Imperial or Double India Pale Ale
7.9% / 18.8 °P
Recipe by
Flora Brewing

All Grain

BIAB (No sparge)
75% efficiency
Batch Volume: 10 gal
Boil Time: 60 min

Mash Water: 13.16 gal
Total Water: 13.16 gal
Boil Volume: 11.08 gal
Pre-Boil Gravity: 1.074

Vitals
Original Gravity: 1.078
Final Gravity: 1.018
IBU (Tinseth): 21
BU/GU: 0.27
Color: 5.8 SRM 

Mash

Temperature — 152.6 °F — 45 min

Malts (28 lb)
23 lb (82.1%) — Briess Brewers Malt 2-Row — Grain — 1.9 °L
2 lb (7.1%) — Briess Barley, Flaked — Grain — 1.8 °L
2 lb (7.1%) — Briess Wheat Soft Red, Flaked — Grain — 1.7 °L
1 lb (3.6%) — Cargill (Gambrinus) Honey Malt — Grain — 19 °L

Hops (8 oz)
2 oz (18 IBU) — Idaho #7 13.9% — Boil — 10 min
2 oz (4 IBU) — Idaho #7 13.9% — Aroma — 10 min hopstand
4 oz — Idaho #7 13.9% — Dry Hop — day 1
Hopstand at 176 °F

Miscs
8 g — Calcium Chloride (CaCl2) — Mash

Yeast
2 pkg — Escarpment Yeast Labs Foggy London Ale 78%

Fermentation
Primary — 75 °F — 15 PSI — 7 days

Carbonation: 2.4 CO2-vol





METRIC


Idaho7 neipa
Juicy or Hazy Imperial or Double India Pale Ale
7.9% / 18.8 °P
Recipe by
Flora Brewing

All Grain

BIAB (No sparge)
75% efficiency
Batch Volume: 37.85 L
Boil Time: 60 min

Mash Water: 49.8 L
Total Water: 49.8 L
Boil Volume: 41.95 L
Pre-Boil Gravity: 1.074

Vitals
Original Gravity: 1.078
Final Gravity: 1.018
IBU (Tinseth): 21
BU/GU: 0.27
Color: 11.4 EBC 

Mash

Temperature — 67 °C — 45 min

Malts (12.701 kg)
10.433 kg (82.1%) — Briess Brewers Malt 2-Row — Grain — 3.5 EBC
907 g (7.1%) — Briess Barley, Flaked — Grain — 3.3 EBC
907 g (7.1%) — Briess Wheat Soft Red, Flaked — Grain — 3.2 EBC
454 g (3.6%) — Cargill (Gambrinus) Honey Malt — Grain — 49.5 EBC

Hops (226.8 g)
56.7 g (18 IBU) — Idaho #7 13.9% — Boil — 10 min
56.7 g (4 IBU) — Idaho #7 13.9% — Aroma — 10 min hopstand
113.4 g — Idaho #7 13.9% — Dry Hop — day 1
Hopstand at 80 °C

Miscs
8 g — Calcium Chloride (CaCl2) — Mash

Yeast
2 pkg — Escarpment Yeast Labs Foggy London Ale 78%

Fermentation
Primary — 23.9 °C — 1.03 Bar — 7 days

Carbonation: 2.4 CO2-vol

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