New Zealand Fusion Lager - Beer Recipe - Brewer's Friend

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New Zealand Fusion Lager

165 calories 16.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Experimental Beer
Boil Time: 70 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Otto, Esa, Jaakko
Calories: 165 calories (Per 330ml)
Carbs: 16.1 g (Per 330ml)
Created: Saturday October 8th 2016
1.054
1.012
5.4%
51.4
8.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Finland - Pilsner Malt5 kg Pilsner Malt 37 2 91.7%
0.34 kg German - Carapils0.34 kg Carapils 35 1.3 6.2%
0.08 kg Finland - Crystal Malt 3000.08 kg Crystal Malt 300 35 113 1.5%
0.04 kg United Kingdom - Roasted Barley0.035 kg Roasted Barley 29 550 0.6%
5.46 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
33.30 g Mosaic33.3 g Mosaic Hops Pellet 11.8 Boil 60 min 40.66 33.3%
66.60 g Wai-iti66.6 g Wai-iti Hops Pellet 4.3 Boil 10 min 10.74 66.7%
99.90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 ml Lactic Acid Water Agt Mash 65 min.
330 ml A. Le Coq Fining Boil 70 min.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 167 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force       CO2 Level: 3 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Natural water from a spring, adjusted to a hoppy and light profile.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27 L BIAB Infusion -- 65 °C 70 min
27 L Mash Out Temperature -- 70 °C 5 min
4 L Sparge -- 70 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 38.5 L) 34.4
Mash volume with grains (equipment estimates 42.1 L) 38
Grain absorption losses -5.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.1 L) 28
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 25
Volume into fermentor 25
Total: 34.4  
Equipment Profile Used: System Default
 
Notes

Co-brew with Hoppy Hopi Brewing Co. (http://hoppyhopi.beer/)

3x 25 litre batches with three different setups, all combined to a single fermenter.

Fermented with the WLP029 hybrid yeast with a relatively low temperature.

Yeast harvested from a previous Schwarzbier batch (4 days old).

Anova BG 45pts (mash ph 5.0)
Klarstein #1 54pts (mash ph 5.2)
Klarstein #2 51pts (mash ph 5.4)

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  • Public: Yup, Shared
  • Last Updated: 2016-10-08 15:54 UTC