18B American Pale Ale
Tasman Pale Ale (April 2021)
Grain bill
| Malteurop 2-Row Ale Malt | 4.65 kg | 83.5% |
| Gladfield Aurora Malt | 0.92 kg | 16.5% |
Adjuncts
| Whirlfloc | 1 g @ 15 min |
| Yeast nutrient | 1.2 g @ 15 min |
Hop schedule
| Hop | 60 min | 10 min | DH#1 |
|---|---|---|---|
| Waimea | 17g | · | 22g |
| Motueka | · | 58g | 22g |
| Taiheke | · | 12g | 22g |
Yeast
| Safale US-05 | 1 packet |
Water additions
| Calcium Chloride | 4 g mash + 3 g sparge |
| Calcium Sulphate | 2.9 g mash + 2 g sparge |
| Magnesium Sulphate | 1.9 g mash only |
About This Beer
A NZ-hopped Pale Ale built on Owen’s modification of the NZ Pale Ale (Tasman) recipe from Occasional Brewer magazine, issue 13 April 2020 — the same recipe he first brewed as his batch 2 (April 2020). Re-brewed three months later as the July 2021 Tasman Pale Ale with a redistributed dry hop schedule.
Grain Bill
5.57 kg total, only two malts — identical to the July re-brew:
- 4.65 kg Malteurop 2-Row Ale Malt (base)
- 0.92 kg Gladfield Aurora Malt (malt depth, slight colour lift)
The simplicity of the grain bill keeps the NZ hop character front and centre.
Hop Schedule — Balanced Triple Dry Hop
153 g total (87 g boil + 66 g dry hop):
- Waimea 17 g at 60 min — bittering (high-alpha, pine and citrus)
- Motueka 58 g at 10 min — flavour (lime, citrus, white wine)
- Taiheke 12 g at 10 min — flavour (NZ Cascade — citrus, passionfruit, lime)
- Motueka 22 g dry hop on day 6
- Waimea 22 g dry hop on day 6
- Taiheke 22 g dry hop on day 6
The defining feature of this version is the balanced 22 g dry hop charge across all three varieties. When Owen re-brewed in July, he kept the boil schedule identical but redistributed the dry hop — dropping Motueka from the dry hop entirely and shifting that volume into bigger Waimea (33 g) and Taiheke (38 g) charges.
The July notebook page doesn’t record the dry hop day; the explicit “6 days” noted here was used to set the July re-brew’s dry hop to day 6 as well, confirmed by Owen.
Fermentation
1 packet of Safale US-05 pitched at 18 °C for 10 days. Dry hop on day 6 from pitch.
OG fell 6 points short of target (1.05 vs 1.056) — the largest OG miss in the captured collection. Likely the 40-minute saccharification rest at 66 °C was insufficient for full conversion. The July re-brew with the same mash schedule hit 1.053 — still short of target but a 3-point improvement, suggesting Owen’s efficiency improved with practice on the same recipe.
FG hit close to target at 1.010 (vs 1.009 planned). ABV finished at 5.25 % — nearly a full percent under the 6.2 % target, entirely driven by the OG miss.
Water treatment split between mash and sparge — 4 g calcium chloride mash + 3 g sparge, 2.9 g calcium sulphate mash + 2 g sparge, 1.9 g magnesium sulphate in the mash only.
Packaging
160 g of sugar for bottle conditioning — ~7.3 g/L at 22 L bottled.
Numbers
| Stage | Value |
|---|---|
| Mash + sparge | 32.5 L |
| Pre-boil | 30 L (= 28 + 2 planned) |
| Boil water addition | +0.5 L |
| Post-boil | 27 L |
| Into fermenter | 24 L |
| Bottle | 22 L |
| Target | Actual | |
|---|---|---|
| OG | 1.056 | 1.05 |
| FG | 1.009 | 1.010 |
| ABV | 6.2 % | 5.25 % |
Cost
The notebook records $28 for grain + yeast only — incomplete (does not include hops, water salts, or priming sugar). Full cost is unknown; the July re-brew records $48 as a complete cost.
Tasting
Not recorded on this page.
Context
- Source recipe: Occasional Brewer magazine, NZ Pale Ale (Tasman) from the 13 April 2020 issue — modified by Owen
- Position in chronology: Notebook batch 11; the same Occasional Brewer Tasman recipe was first brewed as batch 2 (13 April 2020)
- Re-brewed as: Tasman Pale Ale (July 2021) — same grain bill and water profile, hop dry charges redistributed