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Deckbru NZ Pale Ale

Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 69% (brew house)
Calories: 166 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)

Created: Saturday April 11th 2026

Galaxy Smash

by Pour Decisions

OG: 1.046 FG: 1.008 ABV: 5.0% IBU: 35

Maine Peeper Pale Ale

by Brainstem Brewing

OG: 1.047 FG: 1.008 ABV: 5.1% IBU: 26

SMaSH Cascade

by Basshook Brewery

OG: 1.056 FG: 1.010 ABV: 6.0% IBU: 33

Original Gravity:

1.051

Final Gravity:

1.008

ABV (standard):

5.6%

IBU (tinseth):

32.5

SRM (morey):

3.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
11 lb	Canada Malting - SUPERIOR PILSEN MALT11 lb SUPERIOR PILSEN MALT		37.2	1.5	100%
11 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Magnum1 oz Magnum Hops	Pellet	13.1	Boil	17 min	25.92	20%
1 oz	Riwaka1 oz Riwaka Hops	Pellet	7.4	Boil	5 min	5.38	20%
1 oz	Riwaka1 oz Riwaka Hops	Pellet	7.4	Boil	1 min	1.16	20%
2 oz	Riwaka2 oz Riwaka Hops	Pellet	7.4	Dry Hop	0 days		40%
5 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Magnum (Pellet)	25.92	20%
4 oz	Riwaka (Pellet)	6.54	80%
5 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
4.5 gal	Strike	163 °F	153 °F	45 min
5 gal	Batch Sparge	153 °F	171 °F	20 min
Starting Mash Thickness: 1.5 qt/lb

Yeast

WHC Lab - WHC Labs - Mango Madness

Amount:	1 Each	Cost:
Attenuation (custom):	83%	Flocculation:	Low
Optimum Temp:	88 - 98 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 92 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.45 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

April 19/26: Mashed in with 17L, 6ml phosphoric, 3g CaSO4 and 2g CaCl2.
-Hit 65C. 45 minute mash.
-Sparged with 19L, 6ml phosphoric, 3.5g CaSO4 and 2.5g CaCl2
April 19/26 1230PM: Pitched into 27C yeast. FC set to 37C. Trying to get temperature up with heater.
April 19/26 9PM: Huge krausen, bubbling wildly. Had to put a blow-off tube on it.
April 20/26 630AM: FC set to 37C. Laser beer at 30.7C
April 20/26 630PM: Laser beer at 29.6C, bubbling has really slowed.
April 21/26 630AM: Added 2oz Riwaka dry hops. Immediately set FC down to 18C.
April 22/26 630AM: Laser beer at 18C
April 22/26 9PM: Opened FC door to chill to 10C
April 23/26 630AM: FC down to 0C to chill.
April 25/26: Bottling day! 18.5L at 33C with 5.34oz dextrose for 2.6 volumes.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2026-04-25 17:34 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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