BB (Butt Burn) Hazy IPA (Specialty IPA 21B)

Name: BB (Butt Burn) Hazy IPA
Style: Specialty IPA (21B)
Type: All Grain

Recipe Specifications

Boil Size: 7.51 gal
Batch Size (fermenter): 5.50 gal
Estimated OG: 1.070 SG
Estimated Color: 4.840795
Estimated IBU: 69.7 IBUs (Tinseth)
Estima.ed ABV: 7.5 %
Brewhouse Efficiency: 72.0%
Boil Time: 60 minutes

Ingredients

Amount	Name	Type	%
6 lbs 6.0 oz	Pale Malt, Maris Otter	Grain	44.9%
6 lbs 6.0 oz	Pilsner (2 Row) Ger	Grain	44.9%
1 lbs 7.0 oz	Rye, Flaked	Grain	10.1%
0.50 oz	Magnum [14.0%] - Boil 30.0 min	Hop	-
1.00 oz	Citra [12.0%] - Boil 5.0 min	Hop	-
1.00 oz	Nelson Sauvin [12.0%] - Boil 5.0 min	Hop	-
2.00 oz	Citra [12.0%] - Steep/Whirlpool. 20.0 min	Hop	-
2.00 oz	Nelson Sauvin [12.0%] - Steep/Whirlpool. 20.0 min	Hop	-
2.00 oz	Citra [12.0%] - Dry Hop 60.0 min	Hop	-
1.00 oz	Nelson Sauvin [12.0%] - Dry Hop 60.0 min	Hop	-
1 pkg	Juice (Imperial#A38)	Yeast	-

Mash

Mash Schedule: Single Infusion, Light Body, Batch Sparge

Name	Description	Step Temperature	Step Time
Mash In	Add 4.93 gal of water at 158.0 F	148.0 F	60.0 mins

Notes

Flaked Rye - Grain Mllers Pilster - Gambrinus Contentintal-style Pilsner Malt Maris Otter - Bairds Malt (UK)

7/18/21

Brewed at home in the garage.
Pre-boil gravity was 1.047 (target was 1.058) so decided to do a ~80min boil.
Collected 8G pre-boil.
Did a 20 min hop stand.
Ended up with 5.25 gallons in the fermenter at 1.064.
Pitched yeast at ~69F.

7/23/21

Took gravity reading, beer was at 1.014, going to wait 2 more days, then keg.

7/25/21

Finished at 1.013.
Got just under 5 gallons in the keg.
Burst carbonated at ~33PSI for 24 hours.

7/26/21

Released pressure in the keg, then dialed the CO2 down to serving pressure, ~15PSI.