New Zealand Pale Ale ver 3 - Beer Recipe - Brewer's Friend

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New Zealand Pale Ale ver 3

170 calories 18.4 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25.5 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 81.2% (brew house)
Source: Radim Zvanovec
Calories: 170 calories (Per 330ml)
Carbs: 18.4 g (Per 330ml)
Created: Monday July 20th 2020
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1.055
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5.3%
34.3
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13.35
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.40 kg Crisp Malting - Finest Maris Otter1.4 kg Finest Maris Otter £ 1.29 / kg
£ 1.81 		38 3 30.4%
2 kg United Kingdom - Pale 2-Row2 kg Pale 2-Row £ 1.29 / kg
£ 2.58 		38 2.5 43.5%
0.25 kg German - Carapils0.25 kg German - Carapils £ 1.36 / kg
£ 0.34 		35 1.3 5.4%
0.50 kg United Kingdom - Munich0.5 kg Munich £ 1.32 / kg
£ 0.66 		37 6 10.9%
0.25 kg United Kingdom - Golden Naked Oats0.25 kg Golden Naked Oats 33 10 5.4%
0.20 kg Crisp Malting - Crystal Dark - 77L0.2 kg Crystal Dark - 77L 33.1 77 4.3%
4.60 kg / £ 5.39
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum20 g Magnum Hops £ 0.03 / g
£ 0.66 		Pellet 10.7 First Wort 0 min 29.61 20%
5 g Nelson Sauvin5 g Nelson Sauvin Hops £ 0.06 / g
£ 0.30 		Pellet 10.7 Boil 15 min 3.34 5%
5 g Nelson Sauvin5 g Nelson Sauvin Hops £ 0.06 / g
£ 0.30 		Pellet 10.7 Boil 5 min 1.34 5%
30 g Nelson Sauvin30 g Nelson Sauvin Hops £ 0.06 / g
£ 1.80 		Pellet 10.7 Whirlpool at 75 °C 20 min 30%
40 g Nelson Sauvin40 g Nelson Sauvin Hops £ 0.06 / g
£ 2.40 		Pellet 10.7 Dry Hop at 24 °C 3 days 40%
100 g / £ 5.46
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
5.50 g Gypsum Water Agt Mash 1 hr.
8 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
£ 2.50 / each
£ 2.50
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
£ 2.50 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.88 bar       Temp: 5 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Perth, Perth & Kinross, Scotland
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 10 5 40 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.6 L Steeping 65 °C 65 °C 60 min
75 °C 75 °C 10 min
10 L -ish to hit 25 l pre-boil Sparge 75 °C 75 °C --
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 18.4
Mash volume with grains (equipment estimates 21.3 L) 21.4
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 14 L) 12.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 25.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Hops absorption losses (whirlpool, hop stand) -0.2
Top off amount 0.2
Going into fermentor 21
Total: 31  
Equipment Profile Used: System Default
"New Zealand Pale Ale ver 3" American Pale Ale beer recipe by Radim Zvanovec. All Grain, ABV 5.25%, IBU 34.29, SRM 8.25, Fermentables: (Finest Maris Otter, Pale 2-Row, German - Carapils, Munich, Golden Naked Oats, Crystal Dark - 77L) Hops: (Magnum, Nelson Sauvin) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Lactic acid)
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  • Last Updated: 2021-01-28 20:45 UTC