Sierra Pale Ale with Kveik - Beer Recipe - Brewer's Friend

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Sierra Pale Ale with Kveik

147 calories 14.5 g 330 ml
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Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Post Boil Size: 5.7 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.102 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 147 calories (Per 330ml)
Carbs: 14.5 g (Per 330ml)
Created: Friday December 25th 2020
1.048
1.011
4.9%
67.3
8.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg US - Pale 2-Row2.5 kg Pale 2-Row 37 1.8 92.6%
200 g American - Caramel / Crystal 60L200 g Caramel / Crystal 60L 34 60 7.4%
2.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Cascade14 g Cascade Hops Pellet 16.2 Boil 45 min 43.68 50%
14 g Cascade14 g Cascade Hops Pellet 16.2 Boil 15 min 23.61 50%
28 g / $ 0.00
 
Yeast
Mangrove Jack - Kveik Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
20 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 50 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 L 69 °C 69 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 15.1 L) 15
Mash volume with grains (equipment estimates 16.9 L) 16.8
Grain absorption losses -2.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 11.5 L) 11.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 5.7
Top off amount 6.3
Volume into fermentor 12
Total: 15  
Equipment Profile Used: System Default
 
Notes

Brew day: December 25th.
Standing cool for few hours
Added frozen bottled water (3 liters)
Topped up fermenter with water to 10 litres
Ferment at SG standing room temp (28-31C)
Added gelatin (250ml water, 1 tsp gelatin, @ 68C) on Dec 30th.

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  • Public: Yup, Shared
  • Last Updated: 2020-12-31 12:36 UTC