LBB Haka Clone

LBB Haka Clone

American Hazy IPA

Type: All Grain

Date: 28 May 2025

Batch Size (fermenter): 6.00 gal

Brewer: PUBS

Boil Size: 9.83 gal

Asst Brewer:

Boil Time: 60 min

Equipment: BIAB (20/5 Gal) High Hopping

End of Boil Volume 8.33 gal

Brewhouse Efficiency: 68.00 %

Final Bottling Volume: 5.00 gal

Est Mash Efficiency 90.7 %

Fermentation: Ale, Three Stage

Taste Rating(out of 50): 30.0

Taste Notes:

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU	Volume
11.37 gal	Granite Bay	Water	1	-	-
11.27 lb	Pale Malt, 2-Row (Rahr) (1.8 SRM)	Grain	2	80.0 %	0.88 gal
2.11 lb	Oats, Flaked (1.0 SRM)	Grain	3	15.0 %	0.17 gal
0.70 lb	White Wheat Malt (2.4 SRM)	Grain	4	5.0 %	0.06 gal
0.07 oz	Nectaron [9.70 %] - Boil 60.0 min	Hop	5	1.7 IBUs	-
0.06 oz	Nelson Sauvin [11.20 %] - Boil 60.0 min	Hop	6	1.7 IBUs	-
3.60 oz	Nectaron [9.70 %] - Steep/Whirlpool 20.0 min, 180.0 F	Hop	7	13.9 IBUs	-
3.40 oz	Nelson Sauvin [11.20 %] - Steep/Whirlpool 20.0 min, 180.0 F	Hop	8	15.1 IBUs	-
1.0 pkg	American Hefeweizen Ale (White Labs #WLP320) [35.49 ml]	Yeast	9	-	-
3.50 oz	Nectaron [9.70 %] - 7.0 Days Into Primary for 3.0 Days	Hop	10	0.0 IBUs	-
3.50 oz	Nelson Sauvin [11.20 %] - 7.0 Days Into Primary for 3.0 Days	Hop	11	0.0 IBUs	-

Beer Profile

Est Original Gravity: 1.059 SG

Est Final Gravity: 1.014 SG

Estimated Alcohol by Vol: 6.0 %

Bitterness: 32.3 IBUs

Est Color: 3.2 SRM

Mash Profile

Mash Name: BIAB, Light Body (148F)

Total Grain Weight: 14.09 lb

Sparge Water: 0.00 gal

Grain Temperature: 72.0 F

Sparge Temperature: 168.1 F

Tun Temperature: 150.0 F

Adjust Temp for Equipment: TRUE

Mash PH: 5.20

Mash Steps
Name	Description	Step Temperature	Step Time
Saccharification	Add 11.37 gal of water at 152.4 F	150.0 F	90 min
Mash Out	Heat to 168.0 F over 7 min	168.0 F	10 min

Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required.

Carbonation and Storage

Carbonation Type: Keg

Volumes of CO2: 2.4

Pressure/Weight: 9.21 PSI

Carbonation Used: Keg with 9.21 PSI

Keg/Bottling Temperature: 36.0 F

Age for: 7.00 days

Fermentation: Ale, Three Stage

Storage Temperature: 36.0 F

Notes

Notes:
* Adjust recipe to meet your brewing system profile.
Target Specs (LBB):
Volume into fermenter: 6 Gallons
OG: 1.060
FG: 1.012
IBU: 30
Color: 3 - 5 SRM
ABV: 6.0 - 6.3
Target Water Profile:
Ca 100
Mg 18
Na 16
Cl 200
SO4 100
Add Lactic Acid to adjust mash pH to 5.2 - 5.4
Process:
Mash: 60 - 90 Minutes @ 150F depening on your preference. Mash-Out optional
Boil: 60 Minutes
Whirlpool: 10 minutes chilling to 180F
Rest: Add 2nd Hops and rest for 20 minutes @ 180
Chill to fermentation temperature 65F.
Oxygenate wort and pitch yeast.
Ferment to terminal gravity
1 - 2 Day Diacetyl rest at 70F
Chill to 56F and add Dry Hops
After 3 days remove dry Hops (if possible)
Chill to 36F and package

Created with BeerSmith