NZ Hazy Pale Ale - Beer Recipe - Brewer's Friend

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NZ Hazy Pale Ale

179 calories 19.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 23.01 liters (fermentor volume)
Pre Boil Size: 28.01 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 74% (brew house)
Calories: 179 calories (Per 330ml)
Carbs: 19.5 g (Per 330ml)
Created: Sunday August 5th 2018
1.058
1.016
5.5%
39.7
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg New Zealand - American Ale Malt4.5 kg American Ale Malt 37.3 2.54 78.3%
450 g Gladfield - Harraway's Rolled Oats450 g Harraway's Rolled Oats 39.1 1.4 7.8%
450 g Gladfield - Harraways Flaked Wheat450 g Harraways Flaked Wheat 35.4 1.6 7.8%
350 g New Zealand - Gladiator Malt350 g Gladiator Malt 37.3 5.08 6.1%
5,750 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Columbus15 g Columbus Hops Pellet 15 Boil at 100 °C 60 min 25.43 3.6%
50 g Citra50 g Citra Hops Pellet 11 Whirlpool at 80 °C 0 min 6.69 12%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Whirlpool at 80 °C 0 min 7.61 12%
100 g Citra100 g Citra Hops Pellet 11 Dry Hop 0 days 24.1%
100 g Citra100 g Citra Hops Pellet 11 Dry Hop 5 days 24.1%
100 g Mosaic100 g Mosaic Hops Pellet 12.5 Dry Hop 5 days 24.1%
415 g / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 164 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.26 bar       Temp: 5 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
add 1 teaspoon gypsum
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 21
Mash volume with grains (equipment estimates 24.3 L) 24.8
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 14.4 L) 13.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 23
Hops absorption losses (whirlpool, hop stand) -0.5
Top off amount 0.5
Going into fermentor 23
Total: 34.7  
Equipment Profile Used: System Default
 
Notes

Mash at 65C for 1 hour
Sparge
60min Boil
7 days in primary @26C
2 days at 28C

Transfered into secondary and added 2kg of peaches

Peaches were diced and pre frozen then thawed before adding.

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  • Last Updated: 2021-09-07 01:58 UTC