Sigmund’s Vossaøl with Juniper Berries - Beer Recipe - Brewer's Friend

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Sigmund’s Vossaøl with Juniper Berries

236 calories 20.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Clone Beer
Boil Time: 180 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 32.13 liters
Post Boil Size: 20.14 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Mika Laitinen
Calories: 236 calories (Per 330ml)
Carbs: 20.8 g (Per 330ml)
URL: https://www.brewingnordic.com/farmhouse-ales/heimabrygg-vossaol-farmhouse-homebrews-western-norway/
Created: Monday November 23rd 2020
1.077
1.014
8.2%
31.0
5.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg German - Pilsner5 kg Pilsner 38 1.6 76.9%
1.50 kg German - Vienna1.5 kg Vienna 37 4 23.1%
6.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Chinook (13 AA)15 g Chinook (13 AA) Hops Pellet 13 Boil 180 min 27.64 50%
15 g Saaz (3.5 AA)15 g Saaz (3.5 AA) Hops Pellet 3.5 Boil 15 min 3.36 50%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
30 g Juniper berries Herb Boil 15 min.
4 g Chalk Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
10 g Citric acid Water Agt Mash 1 hr.
2 g Citric acid Water Agt Sparge 1 hr.
 
Yeast
The Yeast Bay - Sigmund's Voss Kveik
Amount:
1 Each
Cost:
Attenuation (avg):
80.5%
Flocculation:
High
Optimum Temp:
21 - 38 °C
Starter:
Yes
Fermentation Temp:
28.9 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 187 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: -0.18 bar       Temp: 2 °C       CO2 Level: 1.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Strike 74 °C 67 °C 120 min
15.1 L Batch Sparge 80 °C 74 °C 40 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.5
Mash volume with grains 23.8
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 25.2 L) 20
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 37.3 L) 32.1
Boil off losses -17.1
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 20 L) 20.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 20.1 L) 20
Total: 39.5  
Equipment Profile Used: System Default
 
Notes

Lars recipe
https://www.garshol.priv.no/blog/302.html

Last Updated and Sharing
 
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  • Last Updated: 2020-12-20 05:19 UTC