Kveiking Wit - Beer Recipe - Brewer's Friend

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Kveiking Wit

167 calories 15.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.48 gallons
Post Boil Size: 11.4 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 167 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Monday February 6th 2023
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OG: 1.051 FG: 1.012 ABV: 5.1% IBU: 15

1.051
1.010
5.5%
16.0
3.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Flaked Wheat10 lb Flaked Wheat 34 2 41.7%
10 lb Belgian - Pilsner10 lb Pilsner 37 1.6 41.7%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 8.3%
1 lb Rice Hulls1 lb Rice Hulls 0 0 4.2%
1 lb German - Acidulated Malt1 lb Acidulated Malt 27 3.4 4.2%
24 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Fuggles2 oz Fuggles Hops Pellet 4.5 Boil 60 min 16.02 100%
2 oz / $ 0.00
 
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:
85 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 184 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 7.9 oz       Temp: 68 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Cleveland Ohio
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
11.1 gal Strike 160 °F 152 °F 60 min
18 qt Sparge 168 °F 168 °F 15 min
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.58 gal (50.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.57 gal (2.3 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.42 gal (49.68 qt). Suggest reducing strike water volume to 10.08 gal (40.32 qt) and adding 0.42 gal (1.68 qt) sparge/top-off. 10.5 42  
Strike water volume at mash thickness of 1.75 qt/lb 10.5 42  
Mash volume with grains 12.42 49.7  
Grain absorption losses -3 -12  
Remaining sparge water volume (equipment estimates 5.33 g | 21.3 qt) 5.23 20.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.58 g | 50.3 qt) 12.48 49.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 11 g | 44 qt) 11.4 45.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.4 g | 45.6 qt) 11 44  
Total: 15.73 62.9
Equipment Profile Used: System Default
 
Notes

This recipe is being developed to explore the yeast character of certain kveik strains. The initial plan is to create a split batch, fermenting half with a commercial Voss strain, and the second with a similar strain, Rivenes. Both of these strains are reputed to create subtle orange peel flavors, which should match the style. I'm leaving out coriander, chamomile, and similar traditional ingredients as the first batch will focus on yeast character.

I'll be using a immersion circulator designed for sous-vide to drive the fermentation temps up to around 85 degrees, but a warm weather brew schedule would be nice too.

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  • Last Updated: 2023-02-06 18:21 UTC