PUBS Haka Clone Recipe

LBB Haka Clone

American Hazy IPA

Type: All Grain	Date: 28 May 2025
Batch Size (fermenter): Your Choice	Brewer: PUBS
Boil Size: System Specific	Asst Brewer:
Boil Time: 60 min	Equipment: System Specific
End of Boil Volume System Specific	Brewhouse Efficiency: System Specific
Final Bottling Volume: System Specific	Est Mash Efficiency System Specific
Fermentation: See Notes	Taste Rating(out of 50): 50.0
Recipe Notes:	Approx. ingrediant quantities for 6 Gallon Batch (system specific): 2-Row: 10-12 lbs, Flaked Oats: 2 - 3 lbs, White Wheat: 1 lbs Hops: Nectaron: 6 - 8 oz., Nelson Sauvin: 6 - 8 oz.
Ingredients
Ingredients Amt Name Type %/IBU Pale Malt, 2-Row (Rahr) (1.8 SRM) Grain 80.0 % Oats, Flaked (1.0 SRM) Grain 15.0 % White Wheat Malt (2.4 SRM) Grain 5.0% Nectaron [9.70 %] - Boil 60.0 min Hop 1.7 IBUs Nelson Sauvin [11.20 %] - Boil 60.0 min Hop 1.7 IBUs Nectaron [9.70 %] - Steep/Whirlpool 20.0 min, 180.0 F Hop 13.9 IBUs Nelson Sauvin [11.20 %] - Steep/Whirlpool 20.0 min, 180.0 F Hop 15.1 IBUs American Hefeweizen Ale (White Labs #WLP320) Yeast Match Boil Additions Nectaron [9.70 %] - 7.0 Days Into Primary for 3.0 Days Hop 0.0 IBUs Match Boil Additions Nelson Sauvin [11.20 %] - 7.0 Days Into Primary for 3.0 Days Hop 0.0 IBUs
Beer Profile
Est Original Gravity: 1.060 SG	Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 6.0 %	Bitterness: 30.0 IBUs
Est Color: 3.0 SRM
Mash Profile
Mash Name: Med Body (150F)	Total Grain Weight: System Specific
Sparge Water: System Specific	Grain Temperature: Storage Specific
Sparge Temperature: 168.0 F	Tun Temperature: System Specific
Adjust Temp for Equipment: TRUE	Mash PH: 5.20 - 5.40
Mash Steps Name Description Step Temperature Step Time Saccharification Add water to target 150F mash temp 150.0 F 60 - 90 min Mash Out (Optional) Heat to 168.0 F 168.0 F 10 min
Mash Notes:
Carbonation and Storage
Carbonation Type: Your Choice	Volumes of CO2: 2.4
Keg/Bottling Temperature: 36.0 F	Age for: 7.00 days
Fermentation: See Notes	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
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