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Farewell Spit NZ Pale Ale

129 calories 13.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Conchobar
No Chill: 20 minute extended hop boil time
Calories: 129 calories (Per 330ml)
Carbs: 13.7 g (Per 330ml)
Created: Thursday February 13th 2020
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OG: 1.038 FG: 1.006 ABV: 4.3% IBU: 29

1.042
1.011
4.0%
35.3
4.5
5.4
4.83
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Bestmalz - BEST Pale ale3 kg BEST Pale ale £ 1.00 / kg
£ 3.00 		38.1 2.81 71.4%
300 g Weyermann - Carahell300 g Carahell £ 1.50 / kg
£ 0.45 		34 10 7.1%
300 g Castle Malting - Château Wheat Blanc300 g Château Wheat Blanc £ 1.60 / kg
£ 0.48 		38 1.8 7.1%
300 g Rolled Oats300 g Rolled Oats 33 2.2 7.1%
300 g Crisp Malting - Vienna Malt300 g Vienna Malt £ 3.00 / kg
£ 0.90 		36.8 3.3 7.1%
4,200 g / £ 4.83
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Rakau (10.5 AA)5 g Rakau (10.5 AA) Hops Pellet 10.5 Boil at 100 °C 60 min 6.93 3.4%
30 g Motueka (7 AA)30 g Motueka (7 AA) Hops Leaf/Whole 5 Boil at 82 °C 10 min 13.11 20.7%
30 g Galaxy (14.25 AA)30 g Galaxy (14.25 AA) Hops Pellet 14.25 Whirlpool at 82 °C 15 min 5.58 20.7%
40 g Motueka (7 AA)40 g Motueka (7 AA) Hops Pellet 7 Whirlpool at 82 °C 15 min 3.65 27.6%
20 g Nelson Sauvin (12.5 AA)20 g Nelson Sauvin (12.5 AA) Hops Leaf/Whole 12.5 Whirlpool at 82 °C 15 min 3.26 13.8%
20 g Rakau (10.5 AA)20 g Rakau (10.5 AA) Hops Pellet 10.5 Whirlpool at 82 °C 15 min 2.74 13.8%
145 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 75 min.
4 g Gypsum Water Agt Mash 75 min.
3 ml Phosphoric acid Water Agt Sparge 75 min.
1 each Whirlfloc Water Agt Boil 15 min.
3.95 ml Lactic Acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.8 bar       Temp: 20 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Infusion 20 °C 63 °C 40 min
Vorlauf 63 °C 69 °C 20 min
17 L Batch Sparge 69 °C 77 °C 30 min
Starting Mash Thickness: 3.8 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.8 L/kg 16
Mash volume with grains 18.7
Grain absorption losses -4.2
Remaining sparge water volume (equipment estimates 18.6 L) 19.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.4 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 23.6 L) 26
Hops absorption losses (whirlpool, hop stand) -0.6
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.5 L) 23
Total: 35.1  
Equipment Profile Used: System Default
 
Notes

Do not dry hop with leaf hops (which introduce enzymes that start secondary fermentation) if bottling. This will also reduce risk of bottle explosions. Ferment at 18c for 4 days then increase to 20C until finished, approximately 10 days. Chill to 2c. Add gelatine, leave for further 2 days. Transfer to keg and force carbonate at 2.5 vol. Lager at 4c for 3-4 weeks.

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  • Last Updated: 2022-05-10 15:01 UTC