East Coast 3.0

Public

00UnpublishedBIAB30.0 L60 min boil

Our EastCoast IPA with some minor tweaks.

21C Hazy IPA60%(3/5)

OG: 1.064
FG: 1.016Outside style
ABV: 6.3%
IBU: 9Outside style
EBC: 11.7

Grain & fermentables

Name	Type	Added	Weight	%	Color
Pale Ale Malt(United States)	Malt	Mash	7.01 kg	77.2%	6.9 EBC
Torrified Wheat(United Kingdom)	Adjunct	Mash	909 g	10%	3 EBC
Flaked Oats(United States)	Adjunct	Mash	501 g	5.5%	2 EBC
CaraPils / Dextrin Malt(United States)	Malt	Mash	458 g	5%	3 EBC
Rice Hulls(United States)	Adjunct	Mash	207 g	2.3%	0 EBC
Total			9.09 kg	100%

Total grain: 9.09 kgGrain/liter: 0.30 kg/LEfficiency: 73%

Hops

Name	Usage	Weight	AA%	IBU	Time
Citra(United States)	Whirlpool (80°C)	50 g	13%	3.439%	25 min
Amarillo(United States)	Whirlpool (80°C)	50 g	8.5%	2.226%	25 min
Idaho 7(United States)	Whirlpool (80°C)	50 g	11.5%	3.035%	25 min
Citra(United States)	Dry hop	100 g	13%	—	4 d
Amarillo(United States)	Dry hop	100 g	8.5%	—	4 d
Idaho 7(United States)	Dry hop	100 g	11.5%	—	4 d
Total		450 g		9

Bittering: 0 gAroma: 150 gDry hop: 300 gAroma g/L: 5.0Dry hop g/L: 10.0BU:GU: 0.13

Per variety

Citra150 gAmarillo150 gIdaho 7150 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

Water volumes

Name	Temperature	Volume
Mash water	74°C	27.3 L
Sparge water	—	14.0 L
Total water		41.3 L
Mash volume		33.3 L
Pre-boil volume		35.3 L
Boil volume (hot)		36.0 L

Water treatment

KalmarSO4:Cl 0.48 (Very malty)Estimated mash pH 5.74

Source waterTarget

Ca²+1774

Mg²+44

Na+3251

SO₄²⁻1960

Cl⁻24124

HCO₃⁻8989

Resulting water profile

Calcium Ca²+

74 ppm

Magnesium Mg²+

4 ppm

Sodium Na+

51 ppm

Sulfate SO₄²⁻

60 ppm

Chloride Cl⁻

124 ppm

Bicarbonate HCO₃⁻

89 ppm

SO4:Cl 0.48 (Very malty)RA 18 (Light–medium)

To add

	Total	Mash water (27.3 L)	Sparge water (14 L)
Table salt – NaCl	2 g	1.3 g	0.7 g
Gypsum – CaSO₄	3 g	2 g	1 g
Calcium chloride – CaCl₂	6 g	4 g	2 g

Estimated mash pH

5.74Out of rangeTarget: 5.2–5.6

Mash schedule

Step	Type	Temp	Time	L/kg
Saccharification	Infusion	68°C	60 min	—
Mash out	Temperature	78°C	10 min	—
Total (2 steps)		68°C → 78°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	4 d	10–13
Cold crash	Cold crash	2°C	2 d	14–15
Total (4 phases)		21°C → 22°C → 21°C → 2°C	15 d