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NZ WCIPA

Method: All Grain
Style: Specialty IPA: White IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.94 gallons
Post Boil Size: 5.9 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Tim Hamersly
Calories: 193 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)

Created: Sunday May 18th 2025

Original Gravity:

1.059

Final Gravity:

1.010

ABV (standard):

6.4%

IBU (tinseth):

36.3

SRM (morey):

4.0

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	Great Western - California Select 2-Row Malt10 lb California Select 2-Row Malt	37	2	83%
1 lb	Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose	42	0.5	8.3%
0.75 lb	Weyermann - Carafoam0.75 lb Carafoam	34.5	2.2	6.2%
0.30 lb	Weyermann - Acidulated0.3 lb Acidulated	27	3.4	2.5%
12.05 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Yakima Valley Hops - NZ Rakau1 oz NZ Rakau Hops	Pellet	9.3	Boil at 212 °F	10 min	11.63	11.1%
2 oz	NZ Hops - Nectaron2 oz Nectaron Hops	Pellet	11	Whirlpool at 160 °F	10 min	11.98	22.2%
1 oz	Yakima Valley Hops - NZ Rakau1 oz NZ Rakau Hops	Pellet	9.3	Whirlpool at 160 °F	10 min	5.07	11.1%
1 oz	Yakima Valley Hops - NZ Waimea1 oz NZ Waimea Hops	Pellet	13.9	Whirlpool at 160 °F	10 min	7.57	11.1%
2 oz	Yakima Valley Hops - NZ Nectaron2 oz NZ Nectaron Hops	Pellet	10	Dry Hop (High Krausen) at 90 °F	3 days		22.2%
2 oz	Yakima Valley Hops - NZ Waimea2 oz NZ Waimea Hops	Pellet	13.9	Dry Hop (High Krausen) at 90 °F	3 days		22.2%
9 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Yakima Valley Hops - NZ Rakau (Pellet)	16.7	22.2%
2 oz	NZ Hops - Nectaron (Pellet)	11.98	22.2%
3 oz	Yakima Valley Hops - NZ Waimea (Pellet)	7.57	33.3%
2 oz	Yakima Valley Hops - NZ Nectaron (Pellet)		22.2%
9 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
25.8 qt	Strike	146 °F	146 °F	30 min
	Temperature	155 °F	155 °F	20 min
7.7 qt	Sparge	170 °F	170 °F	15 min
Starting Mash Thickness: 2.2 qt/lb Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Amylase Enzyme	Other	Mash	1 hr.
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
0.50 each	Campden Tablets	Water Agt	Mash	1 hr.
2 g	Epsom Salt	Water Agt	Mash	1 hr.
7 g	Gypsum	Water Agt	Mash	1 hr.
3 g	Oxblox 3D	Water Agt	Mash	1 hr.
1 g	Salt	Water Agt	Mash	1 hr.
1 each	Whirlfloc	Water Agt	Boil	10 min.
1 ml	ALDC	Water Agt	Primary	0 min.
4 g	CellarScience - FermFed	Other	Primary	0 min.
0.50 g	Ascorbic Acid	Water Agt	Kegging	0 min.

Yeast

CellarScience - Nectar

Amount:	1 Each	Cost:
Attenuation (avg):	78%	Flocculation:	Medium
Optimum Temp:	64 - 72 °F	Starter:	No
Fermentation Temp:	70 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 106 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	6.9	13.9	55	165	0
Mash Chemistry and Brewing Water Calculator

Notes

Protein rest and glucabuster for flaked corn added protein.

Pitch at 95 F

Fermentation should take 3 days at 90 F.

Add ALDC enzyme with dry hops to minimize hop creep and production of diacetyl.

Add dry hops at peak fermentation to take advantage of biotransformation.

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2025-09-18 07:10 UTC

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

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