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NZ Cold IPA

189 calories 15.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.55 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Gordon Strong
Hop Utilization: 84%
Calories: 189 calories (Per 12oz)
Carbs: 15.7 g (Per 12oz)
Created: Saturday June 21st 2025
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1.058
1.009
6.4%
48.2
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Viking - Pilsner Malt8 lb Pilsner Malt 37 1.9 70.3%
3 lb Flaked Rice3 lb Flaked Rice 40 0.5 26.4%
6 oz German - Acidulated Malt6 oz Acidulated Malt 27 3.4 3.3%
11.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz nzh-1071 oz nzh-107 Hops Pellet 8.9 First Wort 0 min 30.76 16.7%
1 oz nzh-1071 oz nzh-107 Hops Pellet 8.9 Boil 5 min 5.33 16.7%
2 oz nzh-1072 oz nzh-107 Hops Pellet 8.9 Whirlpool at 160 °F 20 min 33.3%
1 oz nzh-1071 oz nzh-107 Hops Pellet 8.9 Dry Hop (High Krausen) 2 days 6.06 16.7%
1 oz nzh-1071 oz nzh-107 Hops Pellet 8.9 Dry Hop 3 days 6.06 16.7%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc tablet Water Agt Mash 10 min.
1 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.17 ml Lactic acid Water Agt Mash 1 hr.
2.60 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 520 B cells required
$ 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 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.8 gal Strike 72 °F 131 °F 10 min
Temperature 131 °F 145 °F 45 min
145 °F 158 °F 15 min
158 °F 168 °F 15 min
3.5 gal Batch Sparge -- -- --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.27 17.1  
Mash volume with grains (equipment estimates 5.15 g | 20.6 qt) 5.18 20.7  
Grain absorption losses -1.42 -5.7  
Remaining sparge water volume (equipment estimates 4.91 g | 19.6 qt) 4.41 17.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.5 g | 30 qt) 7 28  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.55 22.2  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Top off amount 0.03 0.1  
Going into fermentor 5.5 22  
Total: 8.67 34.7
Equipment Profile Used: System Default
 
Notes

This recipe uses a step infusion mash. Use enough water to have a moderately thick mash (1.5 qts./lb.). Mash in the grains at 131 °F (55 °C) for 10 minutes. Raise the temperature to 145 °F (63 °C) for 45 minutes. Raise the temperature to 158 °F (70 °C) for 15 minutes. Raise the temperature to 168 °F (76 °C) and recirculate for 15 minutes. Sparge slowly and collect 6.5 gallons (24.5 L) of wort. The first wort hops go in the kettle prior to lautering.

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  • Last Updated: 2025-08-03 22:11 UTC