20 FS Grisette Kveik LC WL Hornindal - Beer Recipe - Brewer's Friend

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20 FS Grisette Kveik LC WL Hornindal

178 calories 8.5 g 500 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 27 liters (ending kettle volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 85% (ending kettle)
Hop Utilization: 98%
Calories: 178 calories (Per 500ml)
Carbs: 8.5 g (Per 500ml)
Created: Friday January 26th 2024
1.040
1.000
5.2%
31.0
3.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Viking - Pilsner Malt3 kg Pilsner Malt 37 1.9 73.2%
0.30 kg Viking - Munich Light0.3 kg Munich Light 36 6 7.3%
0.80 kg Ireks - Wheat Malt Light0.8 kg Wheat Malt Light 38 1.95 19.5%
4.10 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Barth-Haas - Hallertauer Magnum18 g Hallertauer Magnum Hops Pellet 13.5 Boil 60 min 25.39 18.4%
30 g Hersbrucker30 g Hersbrucker Hops Pellet 1.8 Boil 8 min 1.7 30.6%
20 g Hersbrucker20 g Hersbrucker Hops Pellet 1.8 Boil 30 min 2.89 20.4%
30 g Hersbrucker30 g Hersbrucker Hops Pellet 1.8 Whirlpool 0 min 1 30.6%
98 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Gypsum Water Agt Mash 0 min.
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Sparge 1 hr.
3.50 g Gypsum Water Agt Sparge 1 hr.
 
Yeast
White Labs - Hornindal Kveik Ale Yeast
Amount:
3 Each
Cost:
Attenuation (custom):
97%
Flocculation:
High
Optimum Temp:
22 - 37 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 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
10 L Strike 71 °C 55 °C 45 min
7 L Strike 100 °C 65 °C 30 min
7 L Decoction 63 °C 76 °C 10 min
10 L Fly Sparge -- -- --
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 10.3
Mash volume with grains 13
Grain absorption losses -4.1
Remaining sparge water volume 24.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 24 L) 27
Hops absorption losses (whirlpool, hop stand) -0.2
Estimated amount in fermentor 26.9
Total: 35  
Equipment Profile Used: System Default
 
Notes

Juniper shavings 1g 30 mins
Fish sauce mackerel blod & slo 2023 80g - added at 1.002

Decoction. Mash guidelines not correct.

Strike: 10L @ 71C - mash 55,7 - protein rest 15 mins
Strike: 7L @ 100C - mash 64,7 - saccharification rest 45 mins
Decoction 10L boil 10 mins - mash 70C
Decoction 7L Boil 1 min - mash 75,6C
Decoction 3L boil 1 min - mash 76C
Sparge 17L 80C+

Brewday start: ca 0745
Dough in: 0845
Decoction: 1000-1049
Resirculation and sparging: 1049-1200
First hop addition: 1228
Flame out/whirlpool: 1330
Pitch: 1430

Mash pH: 5,15-5,35 - adjusted with bicarbonate in addition to water adjustment salts.

Amigase Mega L 15 drops added 07.02.24 - 2100

OG: 1.040 - 07.02.24 - 1430
SG: 1.004 - 08.02.24 - 1000
SG: 1.002 - 09.02.2024 - 0800
FG: 0.998 - 12.02.2024 - 1300

Bottled 12.02.2024 - 1500 8g/L

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  • Last Updated: 2024-06-08 06:41 UTC