Jazz Flute Norwegian Kveik Farmhouse - Beer Recipe - Brewer's Friend

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Jazz Flute Norwegian Kveik Farmhouse

197 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Mixed-Style Beer
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.07 gallons
Post Boil Size: 5.57 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 84%
Calories: 197 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
URL: https://www.homebrewersassociation.org/homebrew-recipe/jazz-flute-norwegian-kveik-farmhouse/
Created: Tuesday September 28th 2021
1.060
1.011
6.4%
22.9
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Gladfield - German Pilsner Malt10 lb German Pilsner Malt 37.3 2.03 78.4%
2.25 lb US - Pale 2-Row2.25 lb Pale 2-Row 37 1.8 17.6%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 3.9%
12.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Artisan - Magnum0.5 oz Magnum Hops Pellet 9.9 Boil 60 min 14.71 28.6%
0.75 oz Charles Faram - Sterling0.75 oz Sterling Hops Pellet 7 Boil 15 min 7.74 42.9%
0.50 oz Charles Faram - Sterling0.5 oz Sterling Hops Pellet 7 Boil 1 min 0.45 28.6%
1.75 oz / $ 0.00
 
Yeast
Imperial Yeast - A44 Kveiking
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
75 - 97 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 107 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 2 15 23 15 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.78 gal Strike 152 °F 152 °F 60 min
0.75 gal Sparge 165 °F -- --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 150 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.78 19.1  
Mash volume with grains 5.8 23.2  
Grain absorption losses -1.59 -6.4  
Remaining sparge water volume (equipment estimates 4.88 g | 19.5 qt) 4.13 16.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.82 g | 31.3 qt) 7.07 28.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.57 22.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.57 g | 22.3 qt) 5.5 22  
Total: 8.91 35.7
Equipment Profile Used: System Default
 
Notes

Mark Boelman of Loveland, CO won a silver medal in Category 28: Specialty Beer during the 2018 National Homebrew Competition Final Round in Portland, OR. Boelman’s Norwegian Kveik farmhouse (historical beer) earned 2nd place among 181 entries in the category.

Target water profile: 19ppm Calcium; 2ppm Magnesium; 15ppm Sodium; 15ppm Sulfate; 23ppm Chloride. Mash pH target of 5.22. Sparge with lactic acid. Mash at 149° F. 90 minute boil. Pitch yeast at 66° F and slowly raise temperature to 72° F through first 3 days of fermentation. Hold at 72° F until fermentation is complete.

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  • Last Updated: 2021-09-28 14:30 UTC