#31 Nottingham #2 + Krispy #9 + Smallbeer: Kviek #1 - Beer Recipe - Brewer's Friend

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#31 Nottingham #2 + Krispy #9 + Smallbeer: Kviek #1

133 calories 11.9 g 330 ml
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 21.7 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 133 calories (Per 330ml)
Carbs: 11.9 g (Per 330ml)
Created: Sunday October 18th 2020
1.044
1.008
4.8%
29.4
13.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Canadian - Pale 2-Row2 kg Pale 2-Row 36 1.75 38.8%
150 g German - Acidulated Malt150 g Acidulated Malt 27 3.4 2.9%
500 g Flaked Wheat500 g Flaked Wheat 34 2 9.7%
2 kg United Kingdom - Maris Otter Pale2 kg Maris Otter Pale 38 3.75 38.8%
0.35 kg Corn Sugar - Dextrose0.35 kg Corn Sugar - Dextrose 42 0.5 6.8%
150 g United Kingdom - Chocolate150 g Chocolate - (late boil kettle addition) 34 425 2.9%
5.15 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Magnum16 g Magnum Hops Pellet 15 Boil 60 min 24.11 34.3%
14 g Fuggles14 g Fuggles Hops Pellet 4.5 Boil 20 min 3.83 30%
16.70 g Fuggles16.7 g Fuggles Hops Pellet 4.5 Boil 5 min 1.5 35.8%
46.70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2 g Yeast Nutrient Other Boil 20 min.
1 each Whirlfloc Water Agt Boil 20 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
4 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Hamilton, Ontario, Canada City Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
35 9 16 33 26 84
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 36.4 L) 27.2
Mash volume with grains (equipment estimates 39.6 L) 30.3
Grain absorption losses -4.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 30.9 L) 21.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 25
Volume into fermentor 25
Total: 27.2  
Equipment Profile Used: System Default
 
Notes

Mash Ph with 150 g of acid malt was 5.31 - preboil.

Step mash:
Not flaked wheat! Ground up pearled wheat step mashed with 100g of 2 row for 20 mins followed by 20 min boil, 50 g of the acid malt was used for this.

Chocolate malt tea:
To 150g add 1 L boiling water. Stir and let steep for 10 mins. Strain liquid and set aside until the 15 min point.

Add 350g dextrose at 15 min point as well.

Wortchiller at 15 mins.

O.G: 1.042
_______
Small beer: Desiered final volume 21.7L

Leftover grain was steeped with 2kg of Pilsner malt in the range of 56-64, step mash up then natural cooldown for 4 hours while the first beer boilled.

Preboil O.G at above 25L= 1.031 (pre-dextrose addition as well)
Preboil Ph: 5.84 (Good for Kviek).
Hops: 7g Pekko @60, 21g Cascade + 350g dextrose @15, 7g Cascade @5.
Extra: 3g Yeast Nutrient, 1 whirlfloc @20
Yeast: 1/4 teaspoon kviel from Lallemand packet @35C, keep at this temp by placing fermenter in bucket with aquarium heater.
Post-boil O.G: 1.043 of 21.7L

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  • Last Updated: 2020-12-01 22:17 UTC