New Zealand Summer - Beer Recipe - Brewer's Friend

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New Zealand Summer

153 calories 14.8 g 330 ml
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 26.5 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Nils Petter Vogt
Hop Utilization: 90%
Calories: 153 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Tuesday June 15th 2021
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OG: 1.062 FG: 1.017 ABV: 5.9% IBU: 28

1.050
1.011
5.1%
34.4
3.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Bestmalz - BEST Pilsen2 kg BEST Pilsen 37 1.9 40.8%
2 kg Bestmalz - BEST Pale ale2 kg BEST Pale ale 38.1 2.81 40.8%
0.20 kg Bestmalz - BEST Wheat Malt0.2 kg BEST Wheat Malt 37.7 2.2 4.1%
0.60 kg Flaked Rice0.6 kg Flaked Rice 40 0.5 12.2%
100 g Cane Sugar100 g Cane Sugar 46 0 2%
4.90 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Magnum15 g Magnum Hops Pellet 11 Boil 60 min 17.68 14.3%
15 g Rakau15 g Rakau Hops Pellet 10 Boil 10 min 5.83 14.3%
15 g Motueka15 g Motueka Hops Pellet 7 Boil 10 min 4.08 14.3%
30 g Rakau30 g Rakau Hops Pellet 10 Whirlpool 0 min 6.82 28.6%
30 g Motueka30 g Motueka Hops Pellet 7 Whirlpool 0 min 28.6%
105 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
21.75 ml Phosphoric acid Water Agt Mash 0 min.
0.30 ml Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2.50 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
1.50 g Salt Water Agt Mash 1 hr.
0.50 g Magnesium Chloride Water Agt Mash 1 hr.
 
Yeast
White Labs - Opshaug Kveik Ale Yeast WLP518
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
25 - 30 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion 65 °C 65 °C 60 min
Mash out Infusion 65 °C 75 °C 10 min
8 L Batch Sparge 75 °C 75 °C 10 min
Starting Mash Thickness: 2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 9.6
Mash volume with grains 12.8
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 24.3 L) 24.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 28.2 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 22.3 L) 26.5
Hops absorption losses (whirlpool, hop stand) -0.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26.2 L) 22
Total: 34.1  
Equipment Profile Used: System Default
 
Notes

Pseudo lager, to be fermented with Opshaug kveik at 20 - 25 °C and fined with gelatine.

IBU level in accordance with Mean Brew recommendation for NZ lager.

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  • Public: Yup, Shared
  • Last Updated: 2021-06-22 08:33 UTC