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Nowozelandzki harnaś

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Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 27.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.1
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 65 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 23.1 liter(s)
    Mash size
  • 29.7 liter(s)
    Total mash volume

Steps

Temp Time
66 C 60 min

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Fermentables

13.1 BLG
5.3% ABV
6.2 SRM
Type Name Amount Yield EBC
Grain Simpsons - Maris Otter 6 kg 90.9% 81 % 6
Grain Weyermann - Vienna Malt 0.25 kg 3.8% 81 % 8
Grain Viking Wheat Malt 0.25 kg 3.8% 83 % 5
Grain Fawcett - Crystal 0.1 kg 1.5% 70 % 160
Sum 6.6 kg

Hops

15 IBU

Bitterness ratio 0.28 Balanced

Use for Name Amount Time Alpha acid
Aroma (end of boil) Kohatu 30 g 15 min 7.8 %
Aroma (end of boil) WAI-ITI 50 g 5 min 4.1 %
Dry Hop Nelson Sauvin 50 g 3 day(s) 11 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Dry 11 g Danstar

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