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New Zealand Pale Ale

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 19.6 liter(s)
    Mash size
  • 24.5 liter(s)
    Total mash volume

Steps

Temp Time
65 C 40 min
72 C 20 min
76 C 0 min

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Fermentables

12.4 BLG
5% ABV
4.9 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4 kg 81.6% 80 % 5
Grain Viking Wheat Malt 0.5 kg 10.2% 83 % 5
Grain Strzegom Karmel 30 0.4 kg 8.2% 75 % 30
Sum 4.9 kg

Hops

33 IBU

Bitterness ratio 0.66 Bitter

Use for Name Amount Time Alpha acid
Boil Pacific Jade 20 g 60 min 13 %
Boil Rakau (NZ) 20 g 5 min 9.5 %
Dry Hop Waimea 40 g 7 day(s) 17 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Dry 11.5 g Fermentis

Extras

Type Name Amount Use for Time
Fining Irish Moss 5 g Boil 15 min

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