Brewer's Friend

Print

Sir Deckum NZ Hazy Pale

177 calories 15.8 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 76% (brew house)
Calories: 177 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Sunday May 17th 2026
Similar Recipes

Impeachment Ale

by Lil' Wheaty's

OG: 1.055 FG: 1.013 ABV: 5.8% IBU: 27

La ti-Guy

by BenoitC

OG: 1.048 FG: 1.008 ABV: 5.3% IBU: 24

Guava Blonde Ale

OG: 1.057 FG: 1.014 ABV: 5.8% IBU: 30

1.054
1.010
5.8%
26.8
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb Canada Malting - SUPERIOR PILSEN MALT9.5 lb SUPERIOR PILSEN MALT 37.2 1.5 80.2%
2.20 lb Flaked Oats2.2 lb Flaked Oats 33 2.2 18.6%
0.14 lb Rice Hulls0.14 lb Rice Hulls 0 0 1.2%
11.84 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nectaron1 oz Nectaron Hops Pellet 13.5 Boil 10 min 16.03 33.3%
1 oz Nectaron1 oz Nectaron Hops Pellet 13.5 Boil 5 min 8.82 33.3%
1 oz Nectaron1 oz Nectaron Hops Pellet 13.5 Boil 1 min 1.91 33.3%
3 oz / $ 0.00
 
Yeast
Lallemand - LalBrew Pomona
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 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
18 qt Strike 163 °F 153 °F 60 min
20 qt Batch Sparge -- -- 20 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.44 17.8  
Mash volume with grains 5.39 21.5  
Grain absorption losses -1.48 -5.9  
Remaining sparge water volume (equipment estimates 4.9 g | 19.6 qt) 4.29 17.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.61 g | 30.5 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 8.73 34.9
Equipment Profile Used: System Default
 
Notes

-May 18/26: Mashed in with 18L, 6ml phosphoric, 2g CaSO4 and 3g CaCl2.
-Hit 65C. 45 minute mash.
-Sparged with 20L, 6ml phosphoric, 2.5g CaSO4 and 3.5g CaCl2
-May 18/26 1pm: Pitched into 21.5C wort, FC set to 22C.
-May 19/26 10pm: FC set to 19C, laser beer at 19C. Set up with blowoff but this morning but probably not needed. Bubbling heavily.
-May 20/26 730am: Laser at 19.1C, still bubbling a lot.
-May 20/26 5pm: Laser at 19.1C, still bubbling a lot but krausen dropping, FC up to 21C.
May 20/26 10pm: Laser at 20.1C, bubbling slowing, krausen really dropped. FC up to 22C to finish.
May 21/26 7am: Krausen really dropped, bubbling slowed. FC up to 23C, laser at 20.1C still. Airlock back on.
May 25/26 7am: Let chill naturally last night, FC set to 10C to chill. Highest temperature was 23C
May 30/26: Bottling Day! 5.06oz dextrose into 19.5L at 23C for 2.6 volumes.

Last Updated and Sharing
 
36
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2026-05-30 20:30 UTC