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Churbru NZ Kiwi Lager (4/5)

158 calories 14.4 g 330 ml
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 22.7 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Post Boil Size: 22.7 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 76% (brew house)
Calories: 158 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)
Created: Saturday March 28th 2026
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1.052
1.010
5.5%
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3.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.99 kg Canada Malting - SUPERIOR PILSEN MALT4.99 kg SUPERIOR PILSEN MALT 37.2 1.5 100%
4.99 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28.35 g Motueka28.3495 g Motueka Hops Pellet 9.9 Boil 15 min 16.37 50%
28.35 g Motueka28.349 g Motueka Hops Pellet 9.9 Boil 5 min 6.58 50%
56.70 g / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 173.5 g       Temp: 20 °C       CO2 Level: 2.6 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Strike 73 °C 67 °C 60 min
18.9 L Batch Sparge 67 °C 77 °C 20 min
Starting Mash Thickness: 3.4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.4 L/kg 17
Mash volume with grains 20.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 17.6 L) 15.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.7 L) 26.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 22.7
Going into fermentor 22.7
Total: 32.4  
Equipment Profile Used: System Default
 
Notes

-April 4/26:Mashed in with 17L, 6ml phosphoric, 3g CaSO4 and 2g CaCl2.
-Hit 67C. 45 minute mash.
-Sparged with 19L, 6ml phosphoric, 3.5g CaSO4 and 2.5g CaCl2.
-April 4/26 1PM: Pitched into 19C wort, set FC to 21C.
-April 5/26 6AM: Trying to drop FC temperature down to 11C. Bubbling hard already.
-April 5/26 2PM: Laser beer at 12.7C.
-April 6/26 8AM: Laser beet at 12.3C. Still bubbling well.
-April 7/26 7AM: Laser beer at 13C. Still bubbling well.
-April 9/26 7AM: Laser beer at 12.7C. Still bubbling well.
-April 10/26 6AM: Laser beer at 12.7C. Still bubbling well. Krausen is starting to drop.
-April 10/26 4PM: Laser beer at 12.7C. Still bubbling well. FC up to 20C to finish.
-April 19/26 7AM: Highest temperature was 19.5C. FC down to 10C to start chilling.
-May 3/26: Bottling Day! Added 4.73oz dextrose to 19L at 20.5C for 2.6 volumes.

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  • Last Updated: 2026-06-13 12:11 UTC