MF Pumpkin Kveik Gluten-free - Beer Recipe - Brewer's Friend

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MF Pumpkin Kveik Gluten-free

92 calories 6.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Autumn Seasonal Beer
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 23.5 liters
Pre Boil Gravity: 1.015 (recipe based estimate)
Post Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 50% (brew house)
Calories: 92 calories (Per 330ml)
Carbs: 6.4 g (Per 330ml)
Created: Monday October 18th 2021
1.031
1.003
3.6%
30.5
9.6
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg American - Buckwheat Malt - Gluten Free3 kg Buckwheat Malt - Gluten Free 25 2 56.1%
1 kg Pumpkin (fresh)1 kg Pumpkin (fresh) - (late boil kettle addition) 1 0 18.7%
0.50 kg Belgian Candi Sugar - Amber/Brown (60L)0.5 kg Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 60 9.3%
0.30 kg Cane Sugar0.3 kg Cane Sugar - (late boil kettle addition) 46 0 5.6%
0.30 kg Rice Hulls0.3 kg Rice Hulls 0 0 5.6%
0.25 kg Raisins (dried)0.25 kg Raisins (dried) 29.25 0 4.7%
5.35 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Perle20 g Perle Hops Pellet 8.2 Boil 60 min 28.39 57.1%
5 g Saaz5 g Saaz Hops Pellet 3.5 Boil 15 min 1.5 14.3%
10 g Perle10 g Perle Hops Pellet 8.2 Boil 1 min 0.61 28.6%
35 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
3 each Cinnamon stick Spice Boil 1 hr.
1 tbsp Whole Cloves Spice Boil 1 hr.
2 tsp Ginger Spice Boil 30 min.
1 tbsp Cardamon Spice Boil 30 min.
250 g Erythritol / Karppisokeri Spice Boil 1 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
0.50 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
30 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 55 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Helsinki
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
27 L Infusion 66 °C 65 °C 70 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 13.2
Mash volume with grains 15.4
Grain absorption losses -3.3
Remaining sparge water volume (equipment estimates 15.2 L) 19.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 24.4 L) 28.5
Volume increase from sugar/extract (late additions) 1.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 20 L) 23.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.5 L) 20
Total: 32.5  
Equipment Profile Used: System Default
 
Notes

Had issues crushing the malted buckwheat - thus the low efficiency.

Perle = Hallertau Perle

Half (0.5kg) of the pumking to the mash, second half added into boil (at 30-minute mark).

Inspiration/adaptation from a recipe by Brooklyn Brewshop.

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  • Last Updated: 2021-10-19 19:39 UTC