Fresh Hop NZ XPA - Beer Recipe - Brewer's Friend

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Fresh Hop NZ XPA

1 calories 0 g 1.25 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 31 liters
Post Boil Size: 50.5 liters
Pre Boil Gravity: 1.082 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0 g (Per 1.25ml)
Created: Wednesday February 19th 2020
1.050
1.008
5.6%
10.1
3.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg New Zealand - American Ale Malt2.5 kg American Ale Malt 37.3 2.54 50%
2 kg New Zealand - Pilsner Malt2 kg Pilsner Malt 37.3 1.93 40%
0.50 kg New Zealand - Wheat Malt0.5 kg Wheat Malt 35.4 2.13 10%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Nelson Sauvin20 g Nelson Sauvin Hops Pellet 12.5 Boil 15 min 10.14 3.4%
500 g Cascade500 g Cascade Hops Pellet 7 Whirlpool at 75 °C 15 min 84.7%
70 g Nelson Sauvin70 g Nelson Sauvin Hops Pellet 12.5 Dry Hop 4 days 11.9%
590 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Gypsum Water Agt Mash 0 min.
8 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
2 g Epsom Salt Water Agt Mash 0 min.
2 g Baking Soda Water Agt Mash 0 min.
1 each Whirlfloc Water Agt Boil 10 min.
2.25 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
3 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 214 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 100 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.2 L Strike 69 °C 67 °C 60 min
21.3 L Sparge 76 °C 76 °C 30 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15
Mash volume with grains 18.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 25.1 L) 21.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 34.2 L) 31
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 25.5 L) 50.5
Hops absorption losses (whirlpool, hop stand) -2.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 48 L) 23
Total: 36.9  
Equipment Profile Used: System Default
 
Notes

Andrew Wong used Saflager S-23 Yeast instead of US-05

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  • Last Updated: 2020-02-25 19:54 UTC