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Sir Deckum NZ Hazy Pale

Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 76% (brew house)
Calories: 177 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)

Created: Sunday May 17th 2026

Impeachment Ale

by Lil' Wheaty's

OG: 1.055 FG: 1.013 ABV: 5.8% IBU: 27

La ti-Guy

by BenoitC

OG: 1.048 FG: 1.008 ABV: 5.3% IBU: 24

Guava Blonde Ale

OG: 1.057 FG: 1.014 ABV: 5.8% IBU: 30

Original Gravity:

1.054

Final Gravity:

1.010

ABV (standard):

5.8%

IBU (tinseth):

26.8

SRM (morey):

3.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9.50 lb	Canada Malting - SUPERIOR PILSEN MALT9.5 lb SUPERIOR PILSEN MALT	37.2	1.5	80.2%
2.20 lb	Flaked Oats2.2 lb Flaked Oats	33	2.2	18.6%
0.14 lb	Rice Hulls0.14 lb Rice Hulls	0	0	1.2%
11.84 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Nectaron1 oz Nectaron Hops	Pellet	13.5	Boil	10 min	16.03	33.3%
1 oz	Nectaron1 oz Nectaron Hops	Pellet	13.5	Boil	5 min	8.82	33.3%
1 oz	Nectaron1 oz Nectaron Hops	Pellet	13.5	Boil	1 min	1.91	33.3%
3 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
3 oz	Nectaron (Pellet)		26.76	99.9%
3 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
18 qt	Strike	163 °F	153 °F	60 min
20 qt	Batch Sparge	--	--	20 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 70 °F

Yeast

Lallemand - LalBrew Pomona

Amount:	1 Each	Cost:
Attenuation (custom):	81%	Flocculation:	Medium
Optimum Temp:	64 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 106 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

-May 18/26: Mashed in with 18L, 6ml phosphoric, 2g CaSO4 and 3g CaCl2.
-Hit 65C. 45 minute mash.
-Sparged with 20L, 6ml phosphoric, 2.5g CaSO4 and 3.5g CaCl2
-May 18/26 1pm: Pitched into 21.5C wort, FC set to 22C.
-May 19/26 10pm: FC set to 19C, laser beer at 19C. Set up with blowoff but this morning but probably not needed. Bubbling heavily.
-May 20/26 730am: Laser at 19.1C, still bubbling a lot.
-May 20/26 5pm: Laser at 19.1C, still bubbling a lot but krausen dropping, FC up to 21C.
May 20/26 10pm: Laser at 20.1C, bubbling slowing, krausen really dropped. FC up to 22C to finish.
May 21/26 7am: Krausen really dropped, bubbling slowed. FC up to 23C, laser at 20.1C still. Airlock back on.
May 25/26 7am: Let chill naturally last night, FC set to 10C to chill. Highest temperature was 23C
May 30/26: Bottling Day! 5.06oz dextrose into 19.5L at 23C for 2.6 volumes.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2026-05-30 20:30 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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