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Odd Karsten Kveik

NZ Cream Ale

Open full recipe in Brewfather
OG
1.052
FG
1.010
ABV
5.5%
IBU
15.6

Actual batch measurements

ABV recalculates from OG and FG when saved.

#21 Bibelbrus
Actual OG
1.053
Actual FG
1.010
Actual ABV
5.6%
Mash pH
-
Lactic acid
-

Volumes

Batch size
24.0 L
Mash
20.0 L
Sparge
10.0 L
Total
33.9 L
Boil
60 min
Carbonation
2.7 vol

Targets

Mash pH
5.3
Boil pH
-
Recipe efficiency
88.3%

Process

  1. mashmash / 64 C / 60 min
  2. mash outmash / 78 C / 15 min
  3. Primaryfermentation / 15 C / 6 days
  4. Primaryfermentation / 17 C / 3 days
  5. Primaryfermentation / 2 C / 3 days

Ingredients

Fermentables3 items

  • 3 kgEraclea Pilsner
  • 1.5 kgChateau Maize Flakes
  • 0.1 kgChateau Cara Clair

Hops3 items

  • 18.3 gPerleBoil / 60 min
  • 36 gNectaronAroma
  • 30 gNectaronDry Hop / 3 days

Water, salts & other additions8 items

  • 2.6 gCalcium Chloride (CaCl2)Mash
  • 0.8 gEpsom Salt (MgSO4)Mash
  • 3.67 gGypsum (CaSO4)Mash
  • 5.8 mlLactic AcidMash
  • 1.3 gCalcium Chloride (CaCl2)Sparge
  • 0.4 gEpsom Salt (MgSO4)Sparge
  • 1.84 gGypsum (CaSO4)Sparge
  • 0.66 mlLactic AcidSparge

Yeast1 item

  • 1 pkgKveik Yeastery K.01
Brewfather notes
A crisp, dry New Zealand-inspired pale ale on an adjunct Cream Ale grist — Viking Pilsner, Flaked Corn, Flaked Rice. The adjuncts deliver the clean, dry pilsner-like body; Nectaron brings white wine, guava, and tropical fruit aromatics. US-05 fermented cold (15 °C) suppresses esters for a near-lager clean profile. Serve cold at 4–6 °C. Food: fish tacos, sashimi, green salad, light cheeses.