Nicke och Micke Hazy Daisy

Public

00UnpublishedAll Grain25.0 L60 min boil

21C Hazy IPA80%(4/5)

OG: 1.065
FG: 1.017Outside style
ABV: 6.3%
IBU: 48
EBC: 12.3

Grain & fermentables

Name	Type	Added	Weight	%	Color
Pale Ale Malt(United States)	Malt	Mash	6.5 kg	86.7%	6.9 EBC
Flaked Oats(United States)	Adjunct	Mash	500 g	6.7%	2 EBC
Torrified Wheat(United Kingdom)	Adjunct	Mash	500 g	6.7%	3.9 EBC
Total			7.5 kg	100%

Total grain: 7.5 kgGrain/liter: 0.30 kg/LEfficiency: 73%

Hops

Name	Usage	Weight	AA%	IBU	Time
Simcoe(United States)	Boil	20 g	13%	23.048%	60 min
Citra(United States)	Boil	30 g	13%	20.943%	20 min
Simcoe(United States)	Whirlpool (80°C)	30 g	13%	2.14%	20 min
Citra(United States)	Whirlpool (80°C)	30 g	13%	2.14%	20 min
Simcoe(United States)	Dry hop	100 g	13%	—	5 d
Citra(United States)	Dry hop	90 g	13%	—	5 d
Total		300 g		48

Bittering: 50 gAroma: 60 gDry hop: 190 gAroma g/L: 2.4Dry hop g/L: 7.6BU:GU: 0.73

Per variety

Simcoe150 gCitra150 g

Yeast

Name	Lab	Quantity	Attenuation	Temp
LalBrew Verdant IPA(Verdant IPA)	Lallemand	2 pkt	77%	18°C–23°C
Total		2 pkt

Attenuation: 77–77%Temperature: 18°C–23°C

Adjuncts

Name	Type	Amount	Use in	Time
Wyeast Nutrient	Nutrient	5 g	Boil	10 min

Water volumes

Name	Temperature	Volume
Mash water	76°C	22.5 L
Sparge water	—	13.5 L
Total water		36.0 L
Mash volume		27.4 L
Pre-boil volume		29.0 L
Boil volume (hot)		30.0 L

Water treatment

KalmarSO4:Cl 0.48 (Very malty)Estimated mash pH 5.72

Source waterTarget

Ca²+1794

Mg²+45

Na+3232

SO₄²⁻1963

Cl⁻24131

HCO₃⁻8989

Resulting water profile

Calcium Ca²+

94 ppm

Magnesium Mg²+

5 ppm

Sodium Na+

32 ppm

Sulfate SO₄²⁻

63 ppm

Chloride Cl⁻

131 ppm

Bicarbonate HCO₃⁻

89 ppm

SO4:Cl 0.48 (Very malty)RA 3 (Light–medium)

To add

	Total	Mash water (22.5 L)	Sparge water (13.5 L)
Epsom salt – MgSO₄	0.5 g	0.3 g	0.2 g
Gypsum – CaSO₄	2.5 g	1.6 g	0.9 g
Calcium chloride – CaCl₂	8 g	5 g	3 g

Estimated mash pH

5.72Out of rangeTarget: 5.2–5.6

Mash schedule

Step	Type	Temp	Time	L/kg
Saccharification	Infusion	69°C	60 min	—
Mash out	Temperature	76°C	10 min	—
Total (2 steps)		69°C → 76°C	70 min

Fermentation plan

Phase	Type	Temp	Days	Day
Primary fermentation	Primary fermentation	21°C	7 d	1–7
Diacetyl rest	Diacetyl rest	22°C	2 d	8–9
Dry hopping	Dry hopping	21°C	5 d	10–14
Cold crash	Cold crash	2°C	2 d	15–16
Total (4 phases)		21°C → 22°C → 21°C → 2°C	16 d