NorMalt Lutra #2 - Beer Recipe - Brewer's Friend

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NorMalt Lutra #2

207 calories 18.2 g 500 ml
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 60.9 liters
Post Boil Size: 50.91 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Torben Vedel
Calories: 207 calories (Per 500ml)
Carbs: 18.2 g (Per 500ml)
Created: Saturday May 8th 2021
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OG: 1.049 FG: 1.011 ABV: 5.0% IBU: 42

1.045
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4.9%
40.5
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Fermentables
Amount Fermentable Cost PPG EBC Bill %
8 kg Weyermann - Extra Pale Premium Pilsner Malt8 kg Extra Pale Premium Pilsner Malt 38 2.75 84.2%
1.20 kg Weyermann - Munich Type I1.2 kg Munich Type I 38 14.99 12.6%
300 g Weyermann - Melanoidin300 g Melanoidin 34.5 70 3.2%
9.50 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Target (11.5 AA) / 90 Grams60 g Target (11.5 AA) / 90 Grams Hops Pellet 10.4 Boil 60 min 35.38 37.5%
30 g Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Pellet 3.9 Boil 30 min 5.1 18.8%
70 g Hallertau Mittelfruh70 g Hallertau Mittelfruh Hops Pellet 3.9 Boil 0 min 43.8%
160 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.10 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3.70 g Epsom Salt Water Agt Mash 1 hr.
17.60 g Gypsum Water Agt Mash 1 hr.
1.90 g Salt Water Agt Mash 1 hr.
15 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Lutra Kveik OYL-071
Amount:
4.44 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Medium
Optimum Temp:
20 - 35 °C
Starter:
Yes
Fermentation Temp:
32 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 196 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 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
34 L Proteinase Infusion 61 °C 56 °C 30 min
Mash Temperature 56 °C 63 °C 60 min
Mashout Temperature 62 °C 77 °C 10 min
30 L Sparge 77 °C 77 °C --
11 L Unused water Top Off 77 °C 77 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 15 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.5 L. Suggest reducing initial water volume to 45.4 L and adding 11.1 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 28.5
Mash volume with grains 34.8
Grain absorption losses -9.5
Remaining sparge water volume (equipment estimates 38.4 L) 42.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56.5 L) 60.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume (equipment estimates 50 L) 50.9
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 50.9 L) 50
Total: 71.3  
Equipment Profile Used: System Default
 
Notes

Ferment at 0.8 bar.

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  • Public: Yup, Shared
  • Last Updated: 2021-05-11 03:59 UTC