Hazed and Infused
This one is yet to be brewed but it was formulated with information contained on the beers website along with email responses from boulder beers regarding which hops were flavor,aroma,the total IBU's,and which yeast strain is used. The grain bill is listed on their website and so is which hops they use to dryhop so that part was easy to formulate.
Heres one of the emails I recieved from Boulder regarding the IBU's:
Hey, Chris,
Thanks for your interest in Boulder Beer and getting Hazed.
Our head brewer, Steve Trese, tells me that the IBU for Hazed & Infused Dry-Hopped Ale is 38.
Good luck, and keep spreading the good word.
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal):
10.00 Wort Size (Gal): 10.00
Total Grain (Lbs):
20.70
Anticipated OG:
1.052 Plato: 12.81
Anticipated SRM:
12.0
Anticipated IBU:
37.7
Brewhouse Efficiency:
70 %
Wort Boil Time:
90 Minutes
Grain/Extract/Sugar
% Amount
Name
Origin Potential SRM
-----------------------------------------------------------------------------
89.7 18.57 lbs. Pale Malt(2-row)
0.6 0.13 lbs. Roasted Barley
9.7 1.00 lbs.
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU
Boil Time
-----------------------------------------------------------------------------
3/4 oz. Chinook Whole
13.00 30.8 60 min.
2/3 oz.
1 1/3 oz. Cascade Whole 5.75
5.1 15
min.
2/3 oz.
1 1/3 oz. Cascade Whole 5.75
5.1 0
min.
1 oz. Crystal Whole 3.25
0.0 Dry
Hop
1.00 oz. Centennial Whole 10.50
0.0 Dry
Hop
Yeast
-----
WYeast 1272 American Ale II
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 20.70
Water Qts: 25.30 -
Before Additional Infusions
Water Gal: 6.32 -
Before Additional Infusions
Qts Water Per Lbs Grain: 1.22 -
Before Additional Infusions
Saccharification Rest Temp :
152 Time: 90
Mash-out Rest Temp : 170
Time: 10
Sparge Temp : 170 Time:
90
Total Mash Volume Gal: 7.98 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.