New Zealand summer II - Beer Recipe - Brewer's Friend

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New Zealand summer II

154 calories 12.1 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: 1.047 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Nils Petter Vogt
Hop Utilization: 96%
Calories: 154 calories (Per 330ml)
Carbs: 12.1 g (Per 330ml)
Created: Friday August 20th 2021
1.051
1.007
5.8%
23.4
3.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Bestmalz - BEST Pilsen3 kg BEST Pilsen 37 1.9 64.5%
200 g Bestmalz - BEST Acidulated200 g BEST Acidulated 35.9 2.81 4.3%
250 g Bestmalz - BEST Wheat Malt250 g BEST Wheat Malt 37.7 2.2 5.4%
700 g Crisp Malting - Flaked Torrefied Rice700 g Flaked Torrefied Rice 37 0.5 15.1%
200 g Bestmalz - BEST Caramel Pils200 g BEST Caramel Pils 37 2.43 4.3%
300 g Corn Sugar - Dextrose300 g Corn Sugar - Dextrose 42 0.5 6.5%
4,650 g / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g BSG - Rakau12 g Rakau Hops Pellet 10.7 Boil 60 min 14.61 16.7%
20 g Rakau20 g Rakau Hops Pellet 10.7 Boil 10 min 8.83 27.8%
40 g Motueka40 g Motueka Hops Pellet 6 Boil 0 min 55.6%
72 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1.50 g Salt Water Agt Mash 1 hr.
1 g Magnesium Chloride Water Agt Mash 1 hr.
 
Yeast
White Labs - Opshaug Kveik Ale Yeast WLP518
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
25 - 30 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 139 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75.8 10.8 14.2 31.3 70.8 55.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion 70 °C 67 °C 60 min
10 L Sparge 70 °C 75 °C 10 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.1
Mash volume with grains 15.9
Grain absorption losses -4.4
Remaining sparge water volume (equipment estimates 20.1 L) 20.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 28.1 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 22 L) 26.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26.5 L) 22
Total: 33.6  
Equipment Profile Used: System Default
"New Zealand summer II" International Pale Lager beer recipe by Nils Petter Vogt. All Grain, ABV 5.78%, IBU 23.43, SRM 3.14, Fermentables: (BEST Pilsen, BEST Acidulated, BEST Wheat Malt, Flaked Torrefied Rice, BEST Caramel Pils, Corn Sugar - Dextrose) Hops: (Rakau, Motueka) Other: (Epsom Salt, Gypsum, Salt, Magnesium Chloride)
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  • Public: Yup, Shared
  • Last Updated: 2022-01-10 12:33 UTC