Mikklan kveik - Norwegian farmhouse ale - Beer Recipe - Brewer's Friend

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Mikklan kveik - Norwegian farmhouse ale

166 calories 17.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 90 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 166 calories (Per 330ml)
Carbs: 17.5 g (Per 330ml)
Created: Wednesday October 10th 2018
1.054
1.014
5.3%
8.2
9.2
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,300 g Belgian - Pilsner2300 g Pilsner 37 1.6 46.5%
2,300 g Belgian - Pale Ale2300 g Pale Ale 38 3.4 46.5%
350 g Belgian - CaraMunich350 g CaraMunich 33 50 7.1%
4,950 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Saaz40 g Saaz Hops Pellet 3.5 Whirlpool at 100 °C 10 min 8.24 100%
40 g / $ 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
No
$ 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
19 L Infusion -- 68 °C 60 min
8 L Fly Sparge -- 80 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.9
Mash volume with grains 18.1
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 16.8 L) 15
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.8 L) 24
Boil off losses -8.6
Post boil Volume 17.2
Hops absorption losses (whirlpool, hop stand) -0.2
Going into fermentor 17
Total: 29.9  
Equipment Profile Used: System Default
 
Notes

Jeg skyller med einerlåg, og lar dette koke med vørteren.
Gjærer med #1 Gjernes kveik. Denne underpitches. Ca 5ml gjærslurry tilsettes 1,5 dl gjærstarter 2 dager før brygging. Gjærer varmt ca 30 grader, gjerne høyere.

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  • Public: Yup, Shared
  • Last Updated: 2018-10-12 20:25 UTC