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Hazed & Infused
I have drank this many times and I really like it. Made by the Boulder Brewing Company. This recipe is new to me, haven't brewed it yet, but the web site I got it from had a LONG discussion between the members and even spoke with the head brewer, so it is dead on.
Note the batch size.
Hazed and Infused
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 20.24
Anticipated OG: 1.051 Plato: 12.52
Anticipated SRM: 10.1
Anticipated IBU: 37.9
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
91.7 18.57 lbs. Pale Malt(2-row) America 1.036 2
1.4 0.28 lbs. Roasted Barley America 1.028 450
6.9 1.39 lbs. Cara-Pils Dextrine Malt 1.033 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Chinook Whole 13.00 31.0 75 min.
1.00 oz. Willamette Whole 5.00 1.9 1 min.
1.50 oz. Cascade Whole 5.75 5.1 15 min.
1.00 oz. Crystal Whole 3.25 0.0 Dry Hop
1.00 oz. Centennial Whole 10.50 0.0 Dry Hop
Yeast
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WYeast 1272 American Ale II
Mash Schedule
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Mash Type: Single Step
Grain Lbs: 20.24
Water Qts: 25.30 - Before Additional Infusions
Water Gal: 6.32 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.25 - 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: 7.94 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
I love Boulder brews... I haven;t tried one I don't like. Unfortunately, there is only one store that I know of in my area that sells it.
My personal favorites are the Planet Porter and the Amber Ale. Got anymore of their recipes?
Honestly, all I did was google for hazed and inflused clone, and I think the first link was to another forum with a LONG discussion about it.
I can look for you though. Name some you are looking for. I'm not an expert on their beer.
Took a trip to Jackson Hole this weekend and found the hazed and infused in they're liqour store. Needless to say I brought a case home with me! It is a pretty damn fine brew wouldn't mind trying the clone sometime in the future.
I brewed this up a few weeks ago and split the yeast with both 1272 and 1332. Right now I'm working on a glass with the 1332 yeast. I have no idea what yeast Boulder uses.
Anyway, given their unknown yeast and my keg isn't even close to 50F right now, I would say that recipe is pretty damn close to dead on. From the last time I had this at Old Chicago, it seems about the same.
Very rich in floral character too!
Hey Cub,
That is a really good recipe, I have made 1/2 batches of that very beer, I vary the yeast and hops a bit, but overall, allways really good beer
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