KViking Kiwi Kiki Kolsch - Beer Recipe - Brewer's Friend

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KViking Kiwi Kiki Kolsch

154 calories 14.7 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.15 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 90%
Calories: 154 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Saturday November 23rd 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Viking - Pilsner Malt8 lb Pilsner Malt 37 1.9 74.9%
2 lb Viking - Vienna2 lb Vienna 37 3.6 18.7%
0.50 lb Viking - Wheat Malt0.5 lb Wheat Malt 38 2.5 4.7%
3 oz Weyermann - Acidulated3 oz Acidulated 27 3.4 1.8%
10.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Yakima Valley Hops - NZ Nelson Sauvin0.25 oz NZ Nelson Sauvin Hops Pellet 12 Boil at 209 °F 60 min 9.38 6.7%
0.25 oz Yakima Valley Hops - NZ Nelson Sauvin0.25 oz NZ Nelson Sauvin Hops Pellet 12 Boil at 209 °F 30 min 7.21 6.7%
0.25 oz Yakima Valley Hops - NZ Nelson Sauvin0.25 oz NZ Nelson Sauvin Hops Pellet 12 Boil at 209 °F 15 min 4.66 6.7%
1 oz Yakima Valley Hops - NZ Nelson Sauvin1 oz NZ Nelson Sauvin Hops Pellet 12 Whirlpool at 170 °F 20 min 4.34 26.7%
2 oz Yakima Valley Hops - NZ Nelson Sauvin2 oz NZ Nelson Sauvin Hops Pellet 12 Dry Hop at 68 °F 3 days 53.3%
3.75 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Dried Lutra Kveik - OYL-071DRY
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Darth Lekker Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
17 0 0 16 18 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal rest Temperature 142 °F 142 °F 30 min
4 gal Slow ramp Temperature 142 °F 154 °F 60 min
4 gal rest Temperature 154 °F 154 °F 20 min
4 gal Mash out 168 Temperature 154 °F 168 °F --
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.68 18.7  
Mash volume with grains (equipment estimates 5.49 g | 22 qt) 5.53 22.1  
Grain absorption losses -1.34 -5.3  
Remaining sparge water volume (equipment estimates 5.19 g | 20.8 qt) 4.06 16.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.28 g | 33.1 qt) 7.15 28.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 6 24  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Top off amount 0.04 0.2  
Going into fermentor 6 24  
Total: 8.74 34.9
Equipment Profile Used: System Default
 
Notes

Pressure ferment at room temp 68-72. Dry hop when fermentation is 2/3 complete.

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  • Last Updated: 2024-11-23 12:55 UTC