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New Zealand Fusion Lager

177 calories
Method: BIAB
Style: Experimental Beer
Boil Time: 70 min
Batch Size: 25 liters (fermentor volume)
Boil Size: 28 liters
Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Otto, Esa, Jaakko
Calories: 177 calories (Per 355mL)
Share: <EMBED>
1.054
1.012
5.44%
51.4
8.63
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
5 kg Finland - Pilsner Malt5 kg Pilsner Malt 37 2 91.7%
0.34 kg German - Carapils0.34 kg Carapils 35 1.3 6.2%
0.08 kg Finland - Crystal Malt 3000.08 kg Crystal Malt 300 35 113 1.5%
0.035 kg United Kingdom - Roasted Barley0.035 kg Roasted Barley 29 550 0.6%
5.46 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU
33.3 g Mosaic33.3 g Mosaic Hops Pellet 11.8 Boil 60 min 40.66
66.6 g Wai-iti66.6 g Wai-iti Hops Pellet 4.3 Boil 10 min 10.74
 
Mash Guidelines
Amount Description Type Temp Time
27 LBIABInfusion65 °C70 min
27 LMash OutTemperature70 °C5 min
4 LSparge70 °C0 min
 
Other Ingredients
Amount Name Type Use Time
5 ml Lactic Acid Water Agt Mash 65 min.
330 ml A. Le Coq Fining Boil 70 min.
 
Yeast
Amount:
1
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 167 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Force       CO2 Level: 3 Volumes
 
Target Water Profile: Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Natural water from a spring, adjusted to a hoppy and light profile.
Mash Chemistry and Brewing Water Calculator
 
Notes
Co-brew with Hoppy Hopi Brewing Co. (http://hoppyhopi.beer/)

3x 25 litre batches with three different setups, all combined to a single fermenter.

Fermented with the WLP029 hybrid yeast with a relatively low temperature.

Yeast harvested from a previous Schwarzbier batch (4 days old).

Anova BG 45pts (mash ph 5.0)
Klarstein #1 54pts (mash ph 5.2)
Klarstein #2 51pts (mash ph 5.4)
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View Count: 1307
Brew Count: 0
Last Updated: 2016-10-08 15:54 UTC
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