Fresh Hop NZ XPA

151.35 calories 12.71 g
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 31 liters
Post Boil Size: 23.5 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: (Per )
Carbs: (Per )
Created Wednesday February 19th 2020
1.050
1.008
5.55%
15.06
3.92
5.66
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg New Zealand - American Ale Malt2.5 kg American Ale Malt 37.3 2.54 50%
2 kg New Zealand - Pilsner Malt2 kg Pilsner Malt 37.3 1.93 40%
0.50 kg New Zealand - Wheat Malt0.5 kg Wheat Malt 35.4 2.13 10%
5 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Nelson Sauvin20 g Nelson Sauvin Hops Pellet 12.5 Boil 15 min 15.06 2.7%
665 g Cascade665 g Cascade Hops Leaf/Whole 7 Whirlpool at 75 °C 60 min 90.5%
50 g Hort 433750 g Hort 4337 Hops Pellet 11 Dry Hop 4 days 6.8%
735 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
15.2 L Strike 67 °C 60 min
21.3 L Sparge 76 °C 30 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Gypsum Water Agt Mash 0 min.
8 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
2 g Epsom Salt Water Agt Mash 0 min.
2 g Baking Soda 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
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
4 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) 214 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
 
Notes

After 90 minute boil, cooled to 75C, then held it there whirlpooling for 2.5 hours while the fresh hops were harvested.

Whirlpooled fresh hops for 30 minutes from 75C cooling down to 60C:

Fresh Hops used were a blend of Cascade, Saaz, WTD 005, Colegate, Kortegast's Hokitika - total weight of 665 grams

Dry Hopping with 50 grams of Hort 4337 experimental hop.
https://www.nzhops.co.nz/variety/hort4337
A triploid aroma type developed by New Zealand’s Plant & Food Research. HORT4337 is a full sister to Waimea
First impressions are an intense tropical fruit and citrus aroma during selection.

View Count: 269
Brew Count: 1
Last Updated: 2020-02-25 20:06 UTC

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