26 Grisette Lutra Kveik LC - Beer Recipe - Brewer's Friend

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26 Grisette Lutra Kveik LC

193 calories 4.1 g 500 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 40 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 88% (brew house)
Hop Utilization: 98%
Calories: 193 calories (Per 500ml)
Carbs: 4.1 g (Per 500ml)
Created: Sunday June 9th 2024
1.044
0.995
6.5%
28.4
3.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Viking - Pilsner Malt4.5 kg Pilsner Malt 37 1.9 69.2%
1.50 kg Viking - Wheat Malt1.5 kg Wheat Malt 38 2.5 23.1%
0.50 kg Viking - Munich Light0.5 kg Munich Light 36 6 7.7%
6.50 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Magnum35 g Magnum Hops Pellet 13 Boil 60 min 25.59 30.4%
40 g Strisselspalt40 g Strisselspalt Hops Pellet 1.7 Boil 15 min 1.9 34.8%
40 g Saaz40 g Saaz Hops Pellet 2.1 Boil 5 min 0.94 34.8%
115 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Epsom Salt Water Agt Mash 1 hr.
15 g Gypsum Water Agt Mash 1 hr.
5 g Salt Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Dried Lutra Kveik - OYL-071DRY
Amount:
180 Grams
Cost:
Attenuation (custom):
111%
Flocculation:
Medium
Optimum Temp:
20 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 153 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 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
15 L Strike 67 °C 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46.28 L. Suggest reducing initial water volume to 45.4 L and adding 0.88 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 19.5
Mash volume with grains 23.8
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 34.2 L) 16.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 46.3 L) 29
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 40
Going into fermentor 40
Total: 36.4  
Equipment Profile Used: System Default
 
Notes

In mash:
20g Porphyra umbilicalis seaweed, dried
250 g Craterellus tubaeformis mushrooms, dried

In boil:
Juniper 50g
Fish sauce 100g
Additional gypsum 15g and epsom 9g

In primary:
Amigase Mega L (amyloglucosidase) ca 3g
Yeast: Omega Lutra kveik 180g, dried frozen havest, 5th gen dec 2023 - pitch temp ca 30C

Mash: Enhanced double decoction (braukaiser)
Mash-in: Acid rest ca 37C

Decoction rests:
Protein rest: 55C ca 20 min
Sacc rest: 65C ca 15 min
Sacc rest ca 72C ca 20 mins
Boiled 15 mins, then added to main mash to reach protein rest.

Main mash rests:
Acid rest 37->33C: ca 90 mins
Protein rest 55c: ca 30 mins
Sacc rest: 65C ca 80 mins
Mash-out: 75C 10 mins

Then:
Sirculation, heating wort to 80C+ and adding back to mash 7X2,5L for about 40 mins

Sparge: 80C+ water about 20L
Collected about 37L, boil 60 mins

Yeild: ca 31L, added water to primary to reach 40L
Efficiency: 88%
OG: 1.044
Mash pH: 5.3

SG: 1.000 02.08.24 @0930
PH: 4.26 02.08.24 @0930

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  • Last Updated: 2024-08-04 21:20 UTC