Kjeller 5 - Norsk Kveika Jul 2020_edit_sesj - Beer Recipe - Brewer's Friend

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Kjeller 5 - Norsk Kveika Jul 2020_edit_sesj

227 calories 20.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Munich Dunkel
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 227 calories (Per 330ml)
Carbs: 20.3 g (Per 330ml)
Created: Friday September 10th 2021
1.074
1.014
7.9%
31.7
14.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg German - Pale Ale5 kg Pale Ale 39 2.3 58.8%
3 kg Viking - Dark Ale Malt3 kg Dark Ale Malt 35 14 35.3%
0.50 kg Weyermann - Caramunich Type 30.5 kg Caramunich Type 3 34 57 5.9%
8.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Perle40 g Perle Hops Pellet 8.2 Boil 60 min 28.8 66.7%
20 g Perle20 g Perle Hops Pellet 8.2 Boil 5 min 2.87 33.3%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Fining Mash 15 min.
 
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) 157 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 67 °C 60 min
-- 77 °C 5 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 25.5
Mash volume with grains 31.1
Grain absorption losses -8.5
Remaining sparge water volume (equipment estimates 14.9 L) 11.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 25
Going into fermentor 25
Total: 37.4  
Equipment Profile Used: System Default
 
Notes

Tradisjonelt skal denne lages med einerlåg, det vil si at bryggevannet har trukket med einekvist.

Einerlåg lager du enkelt selv ved å fylle kokekjelen/bryggemaskinen med tynne einekvister (1-3 kg) og fylle på med vann. La stå og trekke ved 60-80°C i minst 60 minutter, eller over natten. Bruk så dette vannet til mesking og evt skylling.

SESJ:
Wyerman pale byttet ut med Norsk Malt

Eienerlåg byttes ut med knuste einebær i mesk.


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  • Last Updated: 2021-09-10 15:02 UTC