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Deckbru NZ Pale Ale

166 calories 13.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 69% (brew house)
Calories: 166 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
Created: Saturday April 11th 2026
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1.051
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Canada Malting - SUPERIOR PILSEN MALT11 lb SUPERIOR PILSEN MALT 37.2 1.5 100%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 13.1 Boil 17 min 25.92 20%
1 oz Riwaka1 oz Riwaka Hops Pellet 7.4 Boil 5 min 5.38 20%
1 oz Riwaka1 oz Riwaka Hops Pellet 7.4 Boil 1 min 1.16 20%
2 oz Riwaka2 oz Riwaka Hops Pellet 7.4 Dry Hop 0 days 40%
5 oz / $ 0.00
 
Yeast
WHC Lab - WHC Labs - Mango Madness
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Low
Optimum Temp:
88 - 98 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Strike 163 °F 153 °F 45 min
5 gal Batch Sparge 153 °F 171 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.13 16.5  
Mash volume with grains 5.01 20  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 4.61 g | 18.5 qt) 4.5 18  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.63 34.5
Equipment Profile Used: System Default
 
Notes

April 19/26: Mashed in with 17L, 6ml phosphoric, 3g CaSO4 and 2g CaCl2.
-Hit 65C. 45 minute mash.
-Sparged with 19L, 6ml phosphoric, 3.5g CaSO4 and 2.5g CaCl2
April 19/26 1230PM: Pitched into 27C yeast. FC set to 37C. Trying to get temperature up with heater.
April 19/26 9PM: Huge krausen, bubbling wildly. Had to put a blow-off tube on it.
April 20/26 630AM: FC set to 37C. Laser beer at 30.7C
April 20/26 630PM: Laser beer at 29.6C, bubbling has really slowed.
April 21/26 630AM: Added 2oz Riwaka dry hops. Immediately set FC down to 18C.
April 22/26 630AM: Laser beer at 18C
April 22/26 9PM: Opened FC door to chill to 10C
April 23/26 630AM: FC down to 0C to chill.
April 25/26: Bottling day! 18.5L at 33C with 5.34oz dextrose for 2.6 volumes.

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  • Last Updated: 2026-04-25 17:34 UTC