3. KVEIK IMPERIAL STOUT - Beer Recipe - Brewer's Friend

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3. KVEIK IMPERIAL STOUT

445906 calories 45112.9 g 330 L
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 7.5 liters (fermentor volume)
Pre Boil Size: 11.5 liters
Post Boil Size: 7.5 liters
Pre Boil Gravity: 1.093 (recipe based estimate)
Post Boil Gravity: 1.142 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Imanol
Calories: 445906 calories (Per 330L)
Carbs: 45112.9 g (Per 330L)
Created: Friday September 22nd 2017
1.142
1.036
13.9%
67.8
82.2
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4 kg Weyermann - Pale Ale4 kg Pale Ale 39 4.64 73.4%
0.50 kg Weyermann - Pale Wheat0.5 kg Pale Wheat 36 3.84 9.2%
0.15 kg Weyermann - Carafa I0.15 kg Carafa I 32 905.81 2.8%
0.10 kg Weyermann - Carafa III0.1 kg Carafa III 32 1399.5 1.8%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 4.37 9.2%
0.20 kg Dry Malt Extract - Light0.2 kg Dry Malt Extract - Light 42 9.18 3.7%
5.45 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Columbus10 g Columbus Hops Pellet 15.5 Boil 60 min 35.79 25%
10 g Columbus10 g Columbus Hops Pellet 15.5 Boil 15 min 17.76 25%
20 g Columbus20 g Columbus Hops Pellet 15.5 Boil 5 min 14.27 50%
40 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
35 g Oak chips Flavor Secondary 10 days
2 g Yeast Nutrient Other Boil 5 min.
 
Yeast
The Yeast Bay - Sigmund's Voss Kveik
Amount:
1 Each
Cost:
Attenuation (avg):
80.5%
Flocculation:
High
Optimum Temp:
21 - 38 °C
Starter:
No
Fermentation Temp:
37 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
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
12.02 L Infusion 80 °C 70 °C 60 min
4 L Sparge 75 °C 70 °C 15 min
Starting Mash Thickness: 2.29 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.3 L/kg 12
Mash volume with grains 15.5
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 10.2 L) 5.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 16.3 L) 11.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 7.5
Going into fermentor 7.5
Total: 17.5  
Equipment Profile Used: System Default
 
Notes

Se pierden 2 litros en fango. Embotellado 1,5 litros con 5gr/l dextrosa.

Por otro lado, 2 litros con 5gr/l de virutas roble americano tostado medio en bourbon TX Firestone and Robertson y vaina de vainilla. 9 días.

Otros 2 litros con 5gr/l de virutas de roble americano tostado medio con Laphroigh y Singleton. 9 días.

Prueba de lacrado muy satisfactoria. Pinta muy bien.

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  • Last Updated: 2022-06-26 09:16 UTC