Modern Kviek Style Ale - Beer Recipe - Brewer's Friend

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Modern Kviek Style Ale

205 calories 18.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 30 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 13.5 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: David Heath
Calories: 205 calories (Per 330ml)
Carbs: 18.7 g (Per 330ml)
Created: Monday October 1st 2018
1.067
1.013
7.2%
15.6
8.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1.50 kg German - Pilsner1.5 kg Pilsner 38 2.77 50%
1.50 kg German - Pale Ale1.5 kg Pale Ale 39 4.64 50%
3 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g East Kent Goldings16 g East Kent Goldings Hops Pellet 5 Boil at 98 °C 30 min 15.6 100%
16 g / $ 0.00
 
Yeast
Omega Yeast Labs - Hornindal Kveik OYL-091
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
High/Low
Optimum Temp:
21 - 35 °C
Starter:
Yes
Fermentation Temp:
30 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 123 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
10.24 L Temperature -- 65 °C 60 min
Starting Mash Thickness: 3.2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.2 L/kg 9.6
Mash volume with grains 11.6
Grain absorption losses -3
Remaining sparge water volume (equipment estimates 7.2 L) 7.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 12.9 L) 13.5
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 10
Going into fermentor 10
Total: 17.4  
Equipment Profile Used: System Default
 
Notes

0.75L Starter, can make starter day of with intital runnings.

Juniper Branch infused brew water, Sparge + Mash
Overnight infusion - Start at 80C, use thin branches and pack tightly. Overnight not required, more for convienience.

Ferment down to 1.015 and then bottle, no priming sugar. 1 week condition. 1 CO2 Volumes is to style.

Yeast should be sourced from Norway ideally.

pH Stabilizer can be used but the Juniper infusion should help bring down pH.

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  • Last Updated: 2018-10-01 21:25 UTC