Gjærnes Voss Kveik - Beer Recipe - Brewer's Friend

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Gjærnes Voss Kveik

180 calories 16.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Wild Sensing Brewing
Calories: 180 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Tuesday February 20th 2018
1.059
1.012
6.1%
21.6
6.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg American - Pale 2-Row3 kg Pale 2-Row 37 1.8 46.2%
2.50 kg American - Vienna2.5 kg Vienna 35 4 38.5%
500 g American - Munich - Light 10L500 g Munich - Light 10L 33 10 7.7%
500 g Flaked Oats500 g Flaked Oats 33 2.2 7.7%
6.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Hallertau Hersbrucker30 g Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 13.84 33.3%
30 g Hallertau Hersbrucker30 g Hallertau Hersbrucker Hops Pellet 4 Boil 10 min 5.02 33.3%
30 g Hallertau Hersbrucker30 g Hallertau Hersbrucker Hops Pellet 4 Boil 5 min 2.76 33.3%
90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 kg Juniper to infusion Herb Mash 2 hr.
0.50 each Whirlfloc Fining Boil 15 min.
1 tsp Yeast nutrient Water Agt Boil 15 min.
10 g Sweet Orange Peel Flavor Boil 5 min.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
39 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 117 B cells required
Sigmund Gjærnes Vossa Kveik
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
39 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 117 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Juniper infusion Infusion -- 74 °C --
Temperature -- 68 °C 90 min
Juniper infusion Sparge -- 78 °C 30 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
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 17.1 L) 17.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.2 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 23
Going into fermentor 23
Total: 37.4  
Equipment Profile Used: System Default
"Gjærnes Voss Kveik" Saison beer recipe by Wild Sensing Brewing. All Grain, ABV 6.11%, IBU 21.61, SRM 6.11, Fermentables: (Pale 2-Row, Vienna, Munich - Light 10L, Flaked Oats) Hops: (Hallertau Hersbrucker) Other: (Juniper to infusion, Whirlfloc, Yeast nutrient, Sweet Orange Peel)
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  • Last Updated: 2018-02-23 11:47 UTC