Hawaiian Moose NEIPA version - 12 Gallons
| Calcium (ppm) | Magnesium (ppm) | Sodium (ppm) | Sulfate (ppm) | Chloride (ppm) | Bicarbonate |
Finished Water Profile | 99 | 7 | 73 | 144 | 99 | -62 |
Est Original Gravity: 1.062 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 6.8 %
Bitterness: 74.7 IBUs
Est Color: 8.2 SRM
Measured Original Gravity: 1.064 SG
Measured Final Gravity: 1.008 SG
Actual Alcohol by Vol: 7.4 %
24 lbs | Warminster Maris Otter (3.0 SRM) | 78.7 % |
4 lbs 8.0 oz | Munich Malt (6.0 SRM) | 14.8 % |
2 lbs | Honey Malt (Gambrinus) (25.0 SRM) | 6.6 % |
0.50 oz | Magnum 2015 [13.20 %] - First Wort 60.0 min | 10.4 IBUs |
1.50 oz | Magnum 2015 [13.20 %] - Boil 60.0 min | 28.5 IBUs |
1.00 oz | Citra [13.40 %] - Boil 5.0 min | 3.8 IBUs |
1.00 oz | Comet [10.60 %] - Boil 5.0 min | 3.0 IBUs |
1.00 oz | El Dorado [13.20 %] - Boil 5.0 min | 3.8 IBUs |
1.00 oz | Mosaic (HBC 369) [12.30 %] - Boil 5.0 min | 3.5 IBUs |
1.00 oz | Citra [13.40 %] - Steep/Whirlpool 20.0 min | 5.8 IBUs |
1.00 oz | Comet [10.60 %] - Steep/Whirlpool 20.0 min | 4.6 IBUs |
1.00 oz | El Dorado [13.20 %] - Steep/Whirlpool 20.0 min | 5.8 IBUs |
1.00 oz | Mosaic (HBC 369) [12.30 %] - Steep/Whirlpool 20.0 min | 5.4 IBUs |
1.0 pkg | American Ale (Wyeast Labs #1056) [124.21 ml] | - |
1.50 oz | Citra [12.00 %] - Dry Hop 6.0 Days | 0.0 IBUs |
1.50 oz | Comet [9.50 %] - Dry Hop 6.0 Days | 0.0 IBUs |
1.50 oz | El Dorado [15.00 %] - Dry Hop 6.0 Days | 0.0 IBUs |
1.50 oz | Mosaic (HBC 369) [12.25 %] - Dry Hop 6.0 Days | 0.0 IBUs |
1.50 oz | Citra [12.00 %] - Dry Hop 3.0 Days | 0.0 IBUs |
1.50 oz | Comet [9.50 %] - Dry Hop 3.0 Days | 0.0 IBUs |
1.50 oz | El Dorado [15.00 %] - Dry Hop 3.0 Days | 0.0 IBUs |
1.50 oz | Mosaic (HBC 369) [12.25 %] - Dry Hop 3.0 Days | 0.0 IBUs |
Mash at 147F for 90 minutes, ferment at 70F.
Hop Schedule:
Whirlpool hops go in after temp below 170F
First dry hop addition goes in at high krausen (day 2)
Second dry hop addition goes in on day 5