Kveik Voss Hydromel

Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6.05 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 114 calories (Per 12oz)
Carbs: 10.6 g (Per 12oz)

Created: Monday June 7th 2021

Original Gravity:

1.035

Final Gravity:

1.007

ABV (alternate):

3.6%

IBU (tinseth):

0.0

SRM (morey):

2.4

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
10 lb	Honey10 lb Honey		35	2	100%
10 lbs / $ 0.00

Other Ingredients

Amount	Name	Type	Use
2 lb	Orange Blossom Honey	Other	Kegging
6 g	Malic Acid	Other	Primary
6 g	Wine Tannin	Other	Primary

Yeast

Omega Yeast Labs - Voss Kveik OYL-061

Amount:	1 Each	Cost:
Attenuation (avg):	79%	Flocculation:	Medium
Optimum Temp:	68 - 98 °F	Starter:	No
Fermentation Temp:	72 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 116 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

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume at mash thickness of 1.5 qt/lb
Mash volume with grains (equipment estimates -3.95 g \| -15.8 qt)
Remaining sparge water volume (equipment estimates 6.95 g \| 27.8 qt)	6.4	25.6
Mash Lauter Tun losses	-0.25	-1
Volume increase from sugar/extract (early additions)	0.85	3.4
Pre boil volume (equipment estimates 7.55 g \| 30.2 qt)	7	28
Boil off losses	-1.5	-6
Post boil Volume	6.05	24.2
Top off amount	3.95	15.8
Going into fermentor	10	40
Total:	6.4	25.6
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

N/A

Recipe does not have mashable fermentables, so efficiency can't be calculated (efficiency is 100% for sugars and extracts).

Wort Volume:

10.5 Gallons

Expected 10 Gallons of fermentable wort.
Adjust your equipment profile and calibrate your equipment to dial this in.
Expected OG: 1.035
Actual OG: 1.038

Alcohol and Attenuation:

Pending - N/A

Requires Brew Day Complete and Fermentation Complete log entries with gravity readings.

Amount Packaged:

Pending - N/A

Requires Packaged log entry with a volume reading.

Latest Brew Log

Date	Days	Event	Gravity	Volume	Temp	Updated	Comment
6/7/2021 4:13 AM over 3 years ago	+1	Brew Day Complete	1.038	10.5 Gallons		6/7/2021 8:27 AM over 3 years ago	- Added 3 gal of water (no campden or anything) into each fermentor, then added in 5 lb honey to each, first pouring the honey. - Shook the honey and 3 gal until honey was incorporated, then spooned out the remaining honey from each jar (tedious). - Topped up the fermentors to 5.25 gal, shaking in all the yeast nutrients and other additions. - I actually took OG readings, white topped airlock fermentor was 1.036 @ 64 F, red topped was 1.040 @ 64 F, will use the middle of them for OG mark. - Yeast manufacture date: 24 March 2021.
6/8/2021 7:28 AM over 3 years ago	+2	Other			71 °F	7/7/2021 11:39 PM over 3 years ago	- Noticeable fermentation (bubbles+krausen) 24 hours later, added next nutrient dose. - Based on reading the nutrient guide, I probably should've added this 12 hours later.
7/6/2021 2:08 AM over 3 years ago	+30	Packaged				7/7/2021 11:39 PM over 3 years ago	- Transferred to two kegs, adding four crushed campden tablets, sterilized with boiling water, to each, according to the usual stabilization process. - Tasted a bit dryer than last time, likely due to giving this longer to complete fermentation. Added campden to Chris's keg of the last batch at the same time and, opening that, it seemed fairly pressurized, suggesting it had fermented further. We had packaged that last batch after two weeks of fermentation.
7/7/2021 12:36 AM over 3 years ago	+31	Other				7/7/2021 12:36 AM over 3 years ago	- Andy just dumped his potassium sorbate into his keg. No sterilization, because he was in a hurry.
7/8/2021 11:09 PM over 3 years ago	+32	Other				7/8/2021 11:07 PM over 3 years ago	- Andy added his honey this morning around 11:30. - After much shaking, tapped it just now. Still flat, and a bit sulfur-y from yeast in suspension, but definitely good.

Notes

-Based it on this:
https://old.reddit.com/r/mead/comments/ifdp1i/kveik_voss_hydromel_ready_in_six_days/
http://dointhemost.org/2020/03/06/how-to-brew-a-hydromel-mead-with-honey-character-and-a-semi-sweet-crispiness/

-Used orange blossom honey from AIH

-We're doing the same nutrient schedule as this batch, and generally following the same process: https://www.brewersfriend.com/homebrew/recipe/view/638699/mead

-Backsweeten with 2 additional lbs. of the same honey, one in each keg.

-Basing the stabilization/backsweetening plan this:
https://beersmith.com/blog/2017/03/07/how-to-backsweeten-beer-cider-and-mead/

Last Updated and Sharing

958

Views

Brews

Public: Yup, Shared
Last Updated: 2022-05-19 17:39 UTC
Snapshot Created: 2021-06-07 03:28 UTC
Link To Parent Recipe

Brewer's Friend

Kveik Voss Hydromel