10. Oat Cream Kveik - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

10. Oat Cream Kveik

177 calories 16.7 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 177 calories (Per 330ml)
Carbs: 16.7 g (Per 330ml)
Created: Saturday March 27th 2021
Similar Recipes

Labatt 50 (Clone)

by carlfug@hotmail.com

OG: 1.050 FG: 1.009 ABV: 5.4% IBU: 23

Labatt 50

by mtrepanier

OG: 1.050 FG: 1.009 ABV: 5.4% IBU: 23

1.058
1.012
6.0%
25.6
3.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Crisp Malting - Extra Pale Maris Otter5 kg Extra Pale Maris Otter 37.5 2 88.5%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 8.8%
0.15 kg Lactose (Milk Sugar)0.15 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 2.7%
5.65 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Whirlpool at 100 °C 35 min 13.59 25%
50 g Citra50 g Citra Hops Pellet 11 Whirlpool at 100 °C 35 min 11.96 25%
15 g Mosaic15 g Mosaic Hops Pellet 12.5 Dry Hop (High Krausen) at 35 °C 5 days 7.5%
15 g Citra15 g Citra Hops Pellet 11 Dry Hop (High Krausen) at 35 °C 5 days 7.5%
35 g Citra35 g Citra Hops Pellet 11 Dry Hop 3 days 17.5%
35 g Mosaic35 g Mosaic Hops Pellet 14.5 Dry Hop 3 days 17.5%
200 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
25 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
12 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Sparge 30 min.
11 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Home
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
-- 65 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.5
Mash volume with grains (equipment estimates 19.1 L) 20.1
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 18 L) 18.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.1 L) 28.5
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Post boil Volume 22.5
Hops absorption losses (whirlpool, hop stand) -0.5
Top off amount 1
Going into fermentor 23
Total: 34.9  
Equipment Profile Used: System Default
 
Notes
  1. 1st dry hop at racking to fermenter
  2. Pitch and ferment at 35C
  3. 2nd dry hop at day 3.
Last Updated and Sharing
 
396
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-03-28 09:14 UTC