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New Zealand Pale Ale

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Batch size

  • 19 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 24.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
67 C 60 min
72 C 10 min
76 C 0 min

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Fermentables

14.5 BLG
6% ABV
6.9 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 5.1 kg 91.1% 80 % 5
Grain Fawcett pszenica prażona 0.3 kg 5.4% 70 % 6
Grain Crystal Karmel 150 0.2 kg 3.6% 75 % 150
Sum 5.6 kg

Hops

44 IBU

Bitterness ratio 0.75 Very bitter

Use for Name Amount Time Alpha acid
Boil Green Bullet 20 g 60 min 12.2 %
Boil Magnum 5 g 60 min 11.5 %
Boil Nelson Sauvin 20 g 10 min 11 %
Aroma (end of boil) Pacifica (NZ) 30 g 5 min 4.8 %

Yeasts

Name Type Form Amount Laboratory
Bulldog american west Ale Dry 10 g ---

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