Old kveik - Beer Recipe - Brewer's Friend

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Old kveik

189 calories 16.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Wood-Aged Beer
Boil Time: 120 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 43.5 liters
Post Boil Size: 33 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 61% (brew house)
Hop Utilization: 91%
Calories: 189 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)
Created: Sunday May 12th 2024
1.062
1.011
6.6%
20.1
12.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.60 kg Weyermann - Munich Type I3.6 kg Munich Type I 38 6 36.7%
4.40 kg German - Rye4.4 kg Rye 38 3.5 44.9%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 10.2%
0.40 kg German - CaraBohemian0.4 kg CaraBohemian 33 75 4.1%
0.40 kg Munich Dark 20L0.4 kg Munich Dark 20L 34 20 4.1%
9.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Artisan - Willamette30 g Willamette Hops Pellet 5 Boil 100 min 12.83 60%
20 g Artisan - Willamette20 g Willamette Hops Pellet 5 Boil 45 min 7.27 40%
50 g / $ 0.00
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
35 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 160 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
marchal
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
36.44 L Strike 68 °C 66 °C 90 min
14.42 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.8 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 27.4
Mash volume with grains 33.9
Grain absorption losses -9.8
Remaining sparge water volume (equipment estimates 24.9 L) 26.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 41.7 L) 43.5
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 30 L) 33
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 33 L) 30
Total: 54.2  
Equipment Profile Used: System Default
"Old kveik" Wood-Aged Beer recipe by davidt. All Grain, ABV 6.64%, IBU 20.1, SRM 12.23, Fermentables: (Munich Type I, Rye, Flaked Oats, CaraBohemian, Munich Dark 20L) Hops: (Willamette)
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  • Public: Yup, Shared
  • Last Updated: 2024-05-14 07:42 UTC