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Destination New Zealand Pacifi...

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Batch size

  • 23 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 31.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 10 %
    Dry hopping loss

Mash information

  • 85 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 19.5 liter(s)
    Mash size
  • 26 liter(s)
    Total mash volume

Steps

Temp Time
68 C 40 min
72 C 20 min
78 C 10 min

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Fermentables

14.5 BLG
6% ABV
4 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 2.9 kg 44.6% 80 % 5
Grain BESTMALZ - Best Pilsen 1 kg 15.4% 80.5 % 4
Grain Weyermann pszeniczny jasny 0.8 kg 12.3% 80 % 6
Grain Rye, Flaked 0.6 kg 9.2% 78.3 % 4
Grain Wheat, Flaked 0.6 kg 9.2% 77 % 4
Grain Oats, Flaked 0.6 kg 9.2% 80 % 2
Sum 6.5 kg

Hops

47 IBU

Bitterness ratio 0.8 Very bitter

Use for Name Amount Time Alpha acid
Boil Waimea 6 g 60 min 15.3 %
Whirlpool Waimea 36 g 30 min 15.3 %
Whirlpool Orbit 34 g 30 min 9.8 %
Whirlpool Rakau (NZ) 36 g 30 min 10.7 %
Dry Hop Waimea 60 g 3 day(s) 15.3 %
Dry Hop Rakau (NZ) 60 g 2 day(s) 9.5 %
Dry Hop Orbit 60 g 1 day(s) 9.8 %

Yeasts

Name Type Form Amount Laboratory
FM53 Voss kveik Ale Slant 100 ml FM

Extras

Type Name Amount Use for Time
Water Agent kwas mlekowy 3 g Mash 60 min
Other łuska ryżowa 100 g Mash 60 min

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