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New Zealand Summer

Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 26.5 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Nils Petter Vogt
Hop Utilization: 90%
Calories: 149 calories (Per 330ml)
Carbs: 14 g (Per 330ml)

Created: Saturday June 19th 2021

Original Gravity:

1.049

Final Gravity:

1.010

ABV (standard):

5.0%

IBU (tinseth):

39.4

SRM (morey):

3.7

Mash pH

5.7

Cost kr

n/a

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Brew Log History

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Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml

Readings: {{ readingsCount | number }}

Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2 kg	Bestmalz - BEST Pilsen2 kg BEST Pilsen	37	1.9	42.1%
2 kg	Bestmalz - BEST Pale ale2 kg BEST Pale ale	38.1	2.81	42.1%
0.60 kg	Flaked Rice0.6 kg Flaked Rice	40	0.5	12.6%
150 g	Cane Sugar150 g Cane Sugar	46	0	3.2%
4.75 kg / kr 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Magnum15 g Magnum Hops	Pellet	11	Boil	60 min	17.84	14.3%
15 g	Rakau15 g Rakau Hops	Pellet	10	Boil	10 min	5.88	14.3%
15 g	Motueka15 g Motueka Hops	Pellet	7	Boil	10 min	4.12	14.3%
30 g	Rakau30 g Rakau Hops	Pellet	10	Whirlpool	0 min	6.82	28.6%
30 g	Motueka30 g Motueka Hops	Pellet	7	Whirlpool	0 min	4.77	28.6%
105 g / kr 0.00

Show Summary View

Amount	Variety	IBU	Bill %
15 g	Magnum (Pellet) 15 g Magnum (Pellet) Hops	17.84	14.3%
45 g	Rakau (Pellet) 45 g Rakau (Pellet) Hops	12.7	42.9%
45 g	Motueka (Pellet) 45 g Motueka (Pellet) Hops	8.89	42.9%
105 g / kr 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
20 L		Infusion	65 °C	65 °C	60 min
	Mash out	Infusion	65 °C	75 °C	10 min
8 L		Batch Sparge	75 °C	75 °C	10 min
Starting Mash Thickness: 2 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
21.75 ml	Phosphoric acid	Water Agt	Mash	0 min.
0.30 ml	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
2.50 g	Epsom Salt	Water Agt	Mash	1 hr.
4 g	Gypsum	Water Agt	Mash	1 hr.
1.50 g	Salt	Water Agt	Mash	1 hr.
0.50 g	Magnesium Chloride	Water Agt	Mash	1 hr.

Yeast

White Labs - Opshaug Kveik Ale Yeast WLP518

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	25 - 30 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 94 B cells required

kr 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.65 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
Mash Chemistry and Brewing Water Calculator

Notes

Pseudo lager, to be fermented with Opshaug kveik at 20 - 25 °C and fined with gelatine.

IBU level in accordance with Mean Brew recommendation for NZ lager.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2021-10-12 16:40 UTC
Snapshot Created: 2021-06-19 07:10 UTC
Link To Parent Recipe

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost kr	Cost %
Fermentables	kr
Steeping Grains (Extract Only)	kr
Hops	kr
Yeast	kr
Other	kr
Cost Per Barrel	kr 0.00
Cost Per Pint	kr 0.00
Total Cost	kr 0.00

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New Zealand Summer

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