Kveik Lutra Pilsner 1 - Beer Recipe - Brewer's Friend

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Kveik Lutra Pilsner 1

161 calories 14.6 g 330 ml
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28.97 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Timo_Brews
Calories: 161 calories (Per 330ml)
Carbs: 14.6 g (Per 330ml)
Created: Sunday October 1st 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.80 kg German - Bohemian Pilsner4.8 kg Bohemian Pilsner 38 1.9 100%
4.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Leaf/Whole 5.3 Boil 60 min 13.54 22.2%
30 g Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Pellet 5.3 Boil 30 min 17.17 33.3%
40 g Hallertau Mittelfruh40 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 7.64 44.4%
90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.20 g Yeast Nutrient Other Boil 10 min.
1 g Ascorbic Acid Other Whirlpool 0 min.
0.50 each Whirlfloc tablet Fining Mash 0 min.
0.30 ml Simethecone Water Agt Mash 0 min.
13 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Dried Lutra Kveik - OYL-071DRY
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
20 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.64 bar       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Oberwil, Basellandschaft, Switzerland
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
91 5 10 14 23 7.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Mash in temp Infusion 55 °C 55 °C 10 min
Braumeister mash temp Infusion 65 °C 65 °C 40 min
69 °C 69 °C 30 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 17.5
Mash volume with grains 20.7
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 17.2 L) 17.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 20 L) 21
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21 L) 20
Total: 34.7  
Equipment Profile Used: System Default
 
Notes

All steps programmed in an immobilized mash recirculating wort system, the Spiedel Braumeister 20L.

Mash pH 5.4, approx 8 ml lactic acid 80% added to mash

"Pilsner Multi Step" program on Braumeister

Protein Rest: 55° F for 10 minutes at mash in

Beta Sacch’ Rest: 65° F for 40 minutes (end at 9.2 BRIX or 1.038 density)

Alpha Sacch’ Rest: 69 F for 30 minutes
No mash out step, just proceed to boil (end at 11.4 BRIX, or 1.046 density)

Rinse grain with 3L of 55 degree water...."sparge"


Add 3 drops Fermcap-S to limit boil over

Ramp to boil for 90 minutes with chimney

10 minutes to the end of boil, added 1/2 whirl floc tablet and 2 grams yeast nutrient. 1 gram ascorbic acid.

Chilled to 90F, added water to 20 liters total. Gravity of 12.8 Prix, 1.052 g/ml. Floating tube hydrometer was 1.050 or so. Initial gravity on float was 1.0488 at 90F.

Fermented under pressure at 8 PSI in 6.5 liter keg at ambient temp of 78 degrees, no additional heating was used, just let the beer slowly cool to around 78F.

Pitched yeast at 90 degrees F and let them go

added 2 drops fermcap to the keg before sealing.

Beer hit stable gravity after about 30 hours. After 48 hours I cooled to 40F and added 1/2 tsp of unflavored gelatin. Cold crashed for 4 days, on CO2 line set to 2 Bar/30 PSI.

FG looks to be about 1.018 or so, giving an ABV of 4.6%.

Kveik dislikes trimaltose, so I might do a longer first mash temp and shorten the second a little next time to get a little more completion.

Pressure transferred off yeast cake into empty keg. My fermenter keg has a floating dip tube, so this was used to minimize yeast transfer into the final product.

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  • Last Updated: 2023-10-07 06:24 UTC