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

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New Zealand Pale Ale

1 calories 0.1 g 1.25 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30.5 liters
Post Boil Size: 47.5 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 95% (brew house)
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Wednesday December 18th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg New Zealand - Ale Malt4.5 kg Ale Malt 37.4 3.05 94.7%
0.25 kg New Zealand - Light Crystal Malt0.25 kg Light Crystal Malt 35.4 31.98 5.3%
4.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Nelson Sauvin15 g Nelson Sauvin Hops Pellet 12.5 First Wort 60 min 23.34 5.6%
15 g Galaxy15 g Galaxy Hops Pellet 14.25 First Wort 60 min 26.61 5.6%
15 g Kohatu15 g Kohatu Hops Pellet 6.5 First Wort 60 min 12.14 5.6%
15 g Nelson Sauvin15 g Nelson Sauvin Hops Pellet 12.5 Boil 10 min 7.69 5.6%
15 g Galaxy15 g Galaxy Hops Pellet 14.25 Boil 10 min 8.77 5.6%
15 g Kohatu15 g Kohatu Hops Pellet 6.5 Boil 10 min 4 5.6%
15 g Nelson Sauvin15 g Nelson Sauvin Hops Pellet 12.5 Boil 5 min 4.23 5.6%
15 g Galaxy15 g Galaxy Hops Pellet 14.25 Boil 5 min 4.82 5.6%
15 g Kohatu15 g Kohatu Hops Pellet 6.5 Boil 5 min 2.2 5.6%
15 g Nelson Sauvin15 g Nelson Sauvin Hops Pellet 12.5 Boil 0 min 5.6%
15 g Galaxy15 g Galaxy Hops Pellet 14.25 Boil 0 min 5.6%
15 g Kohatu15 g Kohatu Hops Pellet 6.5 Boil 0 min 5.6%
30 g Nelson Sauvin30 g Nelson Sauvin Hops Pellet 12.5 Dry Hop 3 days 11.1%
30 g Galaxy30 g Galaxy Hops Pellet 14.25 Dry Hop 3 days 11.1%
30 g Kohatu30 g Kohatu Hops Pellet 6.5 Dry Hop 3 days 11.1%
270 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Baking Soda Water Agt Mash 0 min.
3 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
7 g Epsom Salt Water Agt Mash 0 min.
12 g Gypsum Water Agt Mash 0 min.
1 each Whirlfloc Water Agt Boil 10 min.
2.25 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
3 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Hazy IPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 18 16 50 275 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.5 L Strike 70 °C 67 °C 60 min
26.8 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 9.5
Mash volume with grains 12.6
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 25.8 L) 26.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.6 L) 30.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil Volume (equipment estimates 23 L) 47.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 47.5 L) 23
Total: 36.2  
Equipment Profile Used: System Default
 
Notes

https://shop.theelectricbrewery.com/pages/new-zealand-ipa

Based on Hopwired IPA

Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine / chloramine (if required).
Water treated with brewing salts to our Hoppy flavour profile: Ca=110, Mg=18, Na=16, Cl=50, SO4=275 (Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate). For complete details on how to adjust your water, refer to our step by step Water Adjustment guide.
1.25 qt/lb mash thickness.
Single infusion mash at 152F for 90 mins.
Convoluted counterflow chiller
MORE INFORaise to 168F mashout temperature and hold for 10 mins.
~90 min fly sparge with ~5.6-5.8 pH water (measured at mash temperature). Collect 13.9 gallons.
Boil for 60 minutes, adding Whirlfloc and hops per schedule. Lid on at flameout after post-boil hops are added, start chilling immediately.
Cool the wort quickly to 66F (we use a one-pass convoluted counterflow chiller to quickly lock in hop flavour and aroma) and transfer to fermenter.
Aerate well. Pure oxygen from a tank may be used at a rate of 1 litre per minute for 60 seconds per 5 gallons.
Pitch yeast and ferment at 66-68F (wort temperature). We use modified stainless fermenting buckets in wine fridges.
Add dry hops once fermentation is nearing completion (i.e. 5 points from terminal gravity) and raise the temperature to 70-72F. In our case we simply turn off the fermenting fridges and allow the beer to naturally rise to room temperature. Steep hops for 3-5 days while fermentation finishes. Assume fermentation is done if the gravity does not change over ~3 days.

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  • Last Updated: 2019-12-20 02:53 UTC