New Zealand IPA - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

New Zealand IPA

168 calories 16.3 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 90 min
Batch Size: 27.5 liters (fermentor volume)
Pre Boil Size: 41 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 66% (brew house)
Calories: 168 calories (Per 330ml)
Carbs: 16.3 g (Per 330ml)
Created: Sunday December 30th 2018
1.055
1.012
5.6%
56.5
6.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.80 kg United Kingdom - Maris Otter Pale6.8 kg Maris Otter Pale 38 3.75 93.8%
350 g German - Carapils350 g Carapils 35 1.3 4.8%
100 g United Kingdom - Wheat100 g Wheat 37 2 1.4%
7,250 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
29 g Pacific Jade29 g Pacific Jade Hops Pellet 11.1 Boil 90 min 35.76 12.7%
30 g Rakau30 g Rakau Hops Leaf/Whole 10.89 Boil 10 min 11.18 13.1%
30 g Wakatu30 g Wakatu Hops Leaf/Whole 9.33 Boil 10 min 9.58 13.1%
30 g Rakau30 g Rakau Hops Pellet 10.89 Hopback 30 min 13.1%
30 g Wakatu30 g Wakatu Hops Pellet 9.33 Hopback 30 min 13.1%
40 g Rakau40 g Rakau Hops Pellet 10.5 Dry Hop 3 days 17.5%
40 g Wakatu40 g Wakatu Hops Pellet 7.5 Dry Hop 3 days 17.5%
229 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Epsom Salt Water Agt Mash 1 hr.
10.80 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Liberty Bell Ale M36
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Med-High
Optimum Temp:
17 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 131 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
93.9 17.5 8 12 169.5 135
2.2 tbs gypsome
.5 tbs E Salts
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L mash Infusion -- 66 °C 60 min
23 L sparge Sparge -- 75 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 21.8
Mash volume with grains 26.5
Grain absorption losses -7.3
Remaining sparge water volume (equipment estimates 23.2 L) 27.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 36.8 L) 41
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 27.8
Hops absorption losses (hopback) -0.3
Going into fermentor 27.5
Total: 49.2  
Equipment Profile Used: System Default
 
Notes
  • mash in temperature 66.6c.
  • preboil gravity 1050
  • OG 1055. 66% effeciency. I get 4-5% less efficiency when I use more grain - is this because I do one sparge?
  • day 6: 1.018 (4.86%). Dryhopped straight into the fermentor to reduce oxigination and we have 3 days to drop another 6 points gravity. Hop aroma/flavour subtle.
    -141 gr sugar at 14c to produce 2.4 co2. Normally do 2.2 (131 gr) so this is an experiment.
  • 5.4% abv. FG was 1014, 2 points higher than prerdicted by BF. Don't know why as temp held steady at 20c and 9 days fermentation. TASTING. It has a sweetness and maltyness. Promising. The stuck nose in dry hop bag and it's very floral, soft, and citrus. When dryhopping in main fermentero you have to tie bag smaller or some comes out the top. Absence of crystal not even noticable in color.
Last Updated and Sharing
 
378
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-04-06 15:47 UTC