LalBrew Voss Ale 5 Gal - Beer Recipe - Brewer's Friend

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LalBrew Voss Ale 5 Gal

164 calories 15.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.3 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 164 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Tuesday June 22nd 2021
1.050
1.010
5.2%
82.3
4.4
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pilsner7 lb Pilsner 37 1.8 68.3%
3 lb American - Pale Ale3 lb Pale Ale 37 3.5 29.3%
4 oz German - CaraHell4 oz CaraHell 34 11 2.4%
10.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.35 oz Vic Secret0.35 oz Vic Secret Hops Pellet 18.4 Boil 60 min 25.27 5.8%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 12.5 Boil 15 min 24.33 16.7%
3.65 oz Vic Secret3.65 oz Vic Secret Hops Pellet 18.4 Whirlpool at 170 °F 20 min 27.52 60.8%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 12.5 Whirlpool at 170 °F 20 min 5.12 16.7%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Yeast Nutrient Other Whirlpool 0 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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
South Miami-Dade
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
-- 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.84 15.4  
Mash volume with grains 4.66 18.7  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume (equipment estimates 4.71 g | 18.9 qt) 5.19 20.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 5.47 g | 21.9 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.17 -0.7  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.83 g | 23.3 qt) 5.3 21.2  
Total: 9.03 36.1
Equipment Profile Used: System Default
 
Notes

The mash was a single infusion, brew in a bag, at 154F for 60 minutes. Mash pH was calculated at 5.30, adjusted with some lactic acid. A full 60 minute boil was undergone with 10g DAP yeast nutrient added at the end of the boil. Yeast nutrient is recommended for most kveik strains.

Hitting my original gravity of 1.055, I pitched one 11g sachet of LalBrew Voss Kveik in wort which was quickly chilled to 90F. The yeast packet says to rehydrate in some warm water. I figured this is kveik – it’s a resilient and powerful yeast – so I skipped this step and sprinkled the contents of the 11g package directly onto the wort.

The fermenter was placed in the fermentation chamber set to 90F and a blow-off tube was attached.

Impressively, there was very vigorous fermentation after only 6 hours! The blow-off was producing non-stop bubbles and the krausen was thick, creamy, and healthy.

After 24 hours, fermentation started to slow. I attached a spunding valve set to 25 PSI to start carbonating the beer.

After 48 hours, fermentation was finished at a final gravity of 1.010. I started a soft cold crash over 2 days to 41F. I left the beer condition at 41F for 2 more days and closed transferred to a purged corny keg. The beer was not fully carbonated, so I pressurized to 30 PSI for 24 hours.

In total, grain to glass was exactly 7 days.

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  • Last Updated: 2021-06-24 23:05 UTC