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NZ XPA

1 calories 0 g 1.25 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 90 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 58 liters
Post Boil Size: 50.5 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0 g (Per 1.25ml)
Created: Wednesday February 12th 2020
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NZ XPA

by Wolf Pack Brewing

OG: 1.051 FG: 1.008 ABV: 5.6% IBU: 16

1.051
1.008
5.6%
16.4
4.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg New Zealand - American Ale Malt5.5 kg American Ale Malt 37.3 2.54 50%
4.50 kg New Zealand - Pilsner Malt4.5 kg Pilsner Malt 37.3 1.93 40.9%
1 kg New Zealand - Wheat Malt1 kg Wheat Malt 35.4 2.13 9.1%
11 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Nelson Sauvin50 g Nelson Sauvin Hops Pellet 12.5 Boil 15 min 16.37 16.7%
100 g Nelson Sauvin100 g Nelson Sauvin Hops Pellet 12.5 Whirlpool at 75 °C 15 min 33.3%
150 g Nelson Sauvin150 g Nelson Sauvin Hops Pellet 12.5 Dry Hop 4 days 50%
300 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Gypsum Water Agt Mash 0 min.
10 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
4 g Epsom Salt Water Agt Mash 0 min.
3 g Baking Soda Water Agt Mash 0 min.
2 each Whirlfloc Water Agt Boil 10 min.
5 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
8 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 473 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 100 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
33 L Strike 69 °C 67 °C 60 min
46.25 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 59.3 L. Suggest reducing initial water volume to 45.4 L and adding 13.9 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 33
Mash volume with grains 40.3
Grain absorption losses -11
Remaining sparge water volume (equipment estimates 38.2 L) 36.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 59.3 L) 58
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 50.5
Hops absorption losses (whirlpool, hop stand) -0.5
Going into fermentor 50
Total: 69.9  
Equipment Profile Used: System Default
 
Notes

Andrew Wong used Saflager S-23 Yeast instead of US-05

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-04-09 07:54 UTC
  • Snapshot Created: 2020-02-12 01:43 UTC
  • Link To Parent Recipe