16 Pale Kveik Sour Ale LC - Beer Recipe - Brewer's Friend

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16 Pale Kveik Sour Ale LC

158 calories 4.4 g 500 ml
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 45 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 56% (brew house)
Calories: 158 calories (Per 500ml)
Carbs: 4.4 g (Per 500ml)
Created: Tuesday November 21st 2023
1.036
0.997
5.1%
41.2
3.6
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg German - Bohemian Pilsner2 kg Bohemian Pilsner 38 1.9 38.5%
2 kg Bestmalz - BEST Pale ale2 kg BEST Pale ale 38.1 2.81 38.5%
0.50 kg German - Carapils0.5 kg Carapils 35 1.3 9.6%
0.50 kg Flaked Corn0.5 kg Flaked Corn 40 0.5 9.6%
0.20 kg German - Acidulated Malt0.2 kg Acidulated Malt 27 3.4 3.8%
5.20 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
37 g Artisan - Magnum37 g Magnum Hops Pellet 9.9 Boil 40 min 38.17 53.6%
32 g Hallertau Hersbrucker32 g Hallertau Hersbrucker Hops Pellet 4 Boil 5 min 3.03 46.4%
69 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Bio4 - Norwegian Kveik
Amount:
700 Milliliters
Cost:
Attenuation (custom):
105%
Flocculation:
Medium
Optimum Temp:
22 - 37 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 282 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
31.2 L Strike 67 °C 64 °C 45 min
Starting Mash Thickness: 6 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 6 L/kg 31.2
Mash volume with grains 34.6
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 4.5 L) 2.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.6 L) 28
Boil off losses -4.3
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 25
Going into fermentor 25
Total: 34.1  
Equipment Profile Used: System Default
 
Notes

No-sparge.

Yeast is a mix of Voss kveik, used two times, dried after first use in a kveik ipa. Second use was in a wheat sour where Philly Sour fermented for three days, then dried kveik was added.

About 700ml slurry pitched at 20C.

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  • Last Updated: 2023-12-18 15:07 UTC