Hoppy Norwegian 003 - Beer Recipe - Brewer's Friend

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Hoppy Norwegian 003

240 calories 21 g 12 oz
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Beer Stats
Method: BIAB
Style: Experimental Beer
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 97%
Calories: 240 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created: Tuesday May 4th 2021
1.073
1.013
7.9%
46.4
6.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Dingemans - Belgian Pilsner Malt12 lb Belgian Pilsner Malt 37 1.6 82.8%
1 lb Avangard - Light Munich1 lb Light Munich 37 8 6.9%
8 oz Belgian - Aromatic8 oz Aromatic 33 38 3.4%
1 lb Rolled Oats1 lb Rolled Oats 33 2.2 6.9%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 14 Boil 90 min 46.36 33.3%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop (High Krausen) 5 days 66.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 ml Lactic acid Water Agt Mash 0 min.
1 each Whirlfloc Water Agt Boil 15 min.
1 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
90 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Ward Labs
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
7 gal Mash Out at 180 Infusion 150 °F 150 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.6 g | 38.4 qt) 8.31 33.3  
Mash volume with grains (equipment estimates 10.76 g | 43 qt) 9.47 37.9  
Grain absorption losses -1.81 -7.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.54 g | 30.2 qt) 6.25 25  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.5 g | 22 qt) 5.25 21  
Total: 8.31 33.3
Equipment Profile Used: System Default
 
Notes

Start Fermentation around 90 degrees in the garage and let it free rise to whatever it wants.

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  • Public: Yup, Shared
  • Last Updated: 2021-05-06 16:15 UTC