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

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Pale Ale with Kveik ABS

157 calories 14.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.1 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Jeff Wilkinson
Calories: 157 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Sunday February 28th 2021
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1.048
1.009
5.1%
27.2
5.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.87 lb Belgian - Pilsner8.87 lb Pilsner 37 1.6 87.6%
0.75 lb Honey Malt0.75 lb Honey Malt 37 25 7.4%
0.50 lb Briess - Bonlander Munich0.5 lb Bonlander Munich 36 10 4.9%
10.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Magnum0.3 oz Magnum Hops Pellet 11.3 Boil 60 min 14.15 23.1%
1 oz Galaxy1 oz Galaxy Hops Pellet 15.7 Boil 5 min 13.06 76.9%
1.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.63 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.13 tsp Epsom Salt Water Agt Mash 1 hr.
1.25 tsp Gypsum Water Agt Mash 1 hr.
1 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Hornindal Kveik OYL-091
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
High/Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 172 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.6 gal Strike 157 °F 150 °F 60 min
Starting Mash Thickness: 2.95 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.95 qt/lb 7.46 29.9  
Mash volume with grains (equipment estimates 8.17 g | 32.7 qt) 8.27 33.1  
Grain absorption losses -1.27 -5.1  
Remaining sparge water volume (equipment estimates 0.6 g | 2.4 qt) 0.55 2.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.55 g | 26.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5 20  
Top off amount 0.1 0.4  
Going into fermentor 5.1 20.4  
Total: 8.02 32.1
Equipment Profile Used: System Default
 
Notes

Full volume brew in a bag
mash at 2.95 quarts /lb
Assume boil off at 1.25 gallons/hour
Mill grains
Fill kettle to 7.56 gallons
Add salts/acid
Put bag in kettle
Check grain temp should be about 72
Heat water to 158 , boil some extra water on stove
Add grains slowly, gently stir thoughout
Take temperature after grains added, goal is 150,
Adjust with extra boiling water/ice as needed
Mash for 60-90 minutes
Pull bag, squeeze bag into kettle, set aside ( no rinse needed)
Record volune
Take refractometer reading
Adjust hops/boil time as needed,
Boil and add hops per schedule,
Sanitize fermenter and chiller
Hook chiller up,
Cool to 90-100degrees
Take refractometer and hydrometer reading
Pitch yeast
Close fermenter and check in 4 days, most likely can bottle a week later

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  • Last Updated: 2022-07-13 22:27 UTC