Vikingøl 4 lys versjon - Beer Recipe - Brewer's Friend

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Vikingøl 4 lys versjon

180 calories 16.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 47 liters
Post Boil Size: 35 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Endre - Norway
Calories: 180 calories (Per 330ml)
Carbs: 16.1 g (Per 330ml)
Created: Tuesday January 28th 2025
1.059
1.011
6.3%
26.4
6.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Belgian - Pilsner4 kg Pilsner 37 1.6 43.5%
1.50 kg Munich1.5 kg Munich 37 6 16.3%
1 kg German - Rye1 kg Rye 38 3.5 10.9%
0.50 kg United Kingdom - Cara Malt0.5 kg Cara Malt 35 17.5 5.4%
0.20 kg Honey Malt0.2 kg Honey Malt 37 25 2.2%
1.50 kg Smoked Malt1.5 kg Smoked Malt 37 3 16.3%
0.50 kg Cane Sugar0.5 kg Cane Sugar 46 0 5.4%
9.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Magnum15 g Magnum Hops Pellet 15 Boil 60 min 14.3 13%
25 g Centennial25 g Centennial Hops Pellet 10 Boil 15 min 7.88 21.7%
50 g Centennial50 g Centennial Hops Pellet 10 Hop Stand at 85 °C 20 min 4.25 43.5%
25 g Centennial25 g Centennial Hops Pellet 10 Dry Hop 7 days 21.7%
115 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Lactic acid Water Agt Mash 1 hr.
1.50 g Aromazyme Water Agt Primary 5 days
2 g Ascorbic Acid Water Agt Kegging 60 days
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
33 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 580 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 21.8
Mash volume with grains (equipment estimates 22.2 L) 27.5
Grain absorption losses -8.7
Remaining sparge water volume (equipment estimates 31.3 L) 34.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 43.8 L) 47
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 35
Hops absorption losses (whirlpool, hop stand) -0.3
Top off amount 5.3
Going into fermentor 40
Total: 56.3  
Equipment Profile Used: System Default
"Vikingøl 4 lys versjon" Saison beer recipe by Endre - Norway. All Grain, ABV 6.27%, IBU 26.43, SRM 6.08, Fermentables: (Pilsner, Munich, Rye, Cara Malt, Honey Malt, Smoked Malt, Cane Sugar) Hops: (Magnum, Centennial) Other: (Lactic acid, Aromazyme, Ascorbic Acid)
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  • Last Updated: 2025-02-10 06:49 UTC