Norwegian Farmhouse Ale - Beer Recipe - Brewer's Friend

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Norwegian Farmhouse Ale

356 calories 36.6 g 500 ml
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 240 min
Batch Size: 60 liters (fermentor volume)
Pre Boil Size: 80 liters
Post Boil Size: 60 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 356 calories (Per 500ml)
Carbs: 36.6 g (Per 500ml)
Created: Monday April 16th 2018
1.076
1.019
7.5%
19.2
3.9
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 kg German - Pilsner18 kg Pilsner 38 1.6 100%
18 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Nugget25 g Nugget Hops Pellet 14.2 Boil 60 min 14.09 50%
25 g Nugget25 g Nugget Hops Pellet 14.2 Boil 10 min 5.11 50%
50 g / 0.00 €
 
Yeast
White Labs - Opshaug Kveik Ale Yeast WLP518
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
25 - 30 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 387 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Wasserwerk Burgau
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
42 L Temperature -- 50 °C 10 min
Temperature -- 62 °C 40 min
Temperature -- 72 °C 40 min
Temperature -- 78 °C 10 min
60 L Sparge -- 78 °C --
Starting Mash Thickness: 2.68 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 83.05 L. Suggest reducing initial water volume to 45.4 L and adding 37.65 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 60.12 L. Suggest reducing strike water volume to 33.52 L and adding 14.72 L sparge/top-off. 48.2
Strike water volume at mash thickness of 2.7 L/kg 48.2
Mash volume with grains 60.1
Grain absorption losses -18
Remaining sparge water volume (equipment estimates 53.7 L) 50.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 83.1 L) 80
Boil off losses -22.8
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 60
Going into fermentor 60
Total: 98.9  
Equipment Profile Used: System Default
 
Notes

Heat about 20 l water to 80°C with juniper branches for 10 min before mash in. Dilute to 50°C and 42 l for mash in. Standard lautering.

We plan to boil part of the wort in a copper kettle on open fire for about 4 h. The rest will boil in the ususal pot for the same time. Adding the hops 60 min and 10 min before end of boiling.

Ferment at ~ 35°C with Opshaug Kveik

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  • Last Updated: 2020-10-07 15:42 UTC