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#22 New Zealand IPA

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 12 %/h
    Evaporation rate
  • 26.7 liter(s)
    Boil size
  • 12 %
    Boil loss
  • 13.3
    Pre-boil gravity BLG
  • 7 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 18.9 liter(s)
    Mash size
  • 25.2 liter(s)
    Total mash volume

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Fermentables

14.7 BLG
6.1% ABV
6.1 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3.8 kg 60.3% 80 % 5
Grain Strzegom Monachijski typ I 0.5 kg 7.9% 79 % 16
Grain Strzegom Pszeniczny 1 kg 15.9% 81 % 6
Grain Karmelowy Jasny 30EBC 0.5 kg 7.9% 75 % 30
Grain Płatki owsiane 0.5 kg 7.9% 60 % 3
Sum 6.3 kg

Hops

43 IBU

Bitterness ratio 0.72 Bitter

Use for Name Amount Time Alpha acid
Boil Nelson Sauvin 20 g 50 min 11 %
Aroma (end of boil) Waimea 20 g 15 min 17 %
Aroma (end of boil) Nelson Sauvin 15 g 10 min 11 %
Dry Hop nectaron 20 g 3 day(s) 12 %

Yeasts

Name Type Form Amount Laboratory
Lallemand - LalBrew Verdant IPA Ale Dry 11 g Lallemand

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