KVEIK & JOVARU Nr66 - Beer Recipe - Brewer's Friend

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KVEIK & JOVARU Nr66

159 calories 12.8 g 12 L
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 80 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 55% (brew house)
Source: avarilla
Calories: 159 calories (Per 12L)
Carbs: 12.8 g (Per 12L)
Created: Tuesday March 14th 2023
1.049
1.007
5.4%
24.1
10.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Viking - Golden Ale Malt3 kg Golden Ale Malt 37 3.5 48.4%
2 kg Viking - Pilsner Malt2 kg Pilsner Malt 37 1.9 32.3%
0.40 kg United Kingdom - Oat Malt0.4 kg Oat Malt 28 2 6.5%
0.30 kg Viking - Caramel 1500.3 kg Caramel 150 35 76.2 4.8%
0.50 kg Viking - Munich Dark Malt0.5 kg Munich Dark Malt 33 8.5 8.1%
6.20 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g BSG - Sabro25 g Sabro Hops Pellet 14 Boil 5 min 9.72 33.3%
25 g BSG - Chinook25 g Chinook Hops Pellet 12.5 Boil 5 min 8.68 33.3%
25 g BSG - Sabro25 g Sabro Hops Pellet 14 Whirlpool at 85 °C 20 min 5.67 33.3%
75 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Fining Boil 12 min.
1 g Chalk Water Agt Mash 1 hr.
6 ml Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
8 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Kveik Yeast M12
Amount:
11 Grams
Cost:
Attenuation (avg):
79.5%
Flocculation:
High
Optimum Temp:
20 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
Omega Yeast Labs - Jovaru Lithuanian Farmhouse OYL-033
Amount:
50 Milliliters
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
21 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: cornsyrup       Amount: -104.9 g       Temp: 20 °C       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
130 5 30 100 150 10
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 22.6
Mash volume with grains (equipment estimates 26.6 L) 26.7
Grain absorption losses -6.2
Remaining sparge water volume (equipment estimates 13.3 L) 14.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.9 L) 30
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 0.1
Going into fermentor 21
Total: 37.1  
Equipment Profile Used: System Default
"KVEIK & JOVARU Nr66" Experimental Beer recipe by avarilla. All Grain, ABV 5.44%, IBU 24.07, SRM 10.32, Fermentables: (Golden Ale Malt, Pilsner Malt, Oat Malt, Caramel 150, Munich Dark Malt) Hops: (Sabro, Chinook) Other: (Irish Moss, Chalk, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Phosphoric acid)
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  • Last Updated: 2023-04-01 06:20 UTC