Alquimia de Lituania - Keptinis - Beer Recipe - Brewer's Friend

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Alquimia de Lituania - Keptinis

374 calories 36.4 g 500 ml
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 0 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 75% (brew house)
Source: BeerTech - Norberto Pazos
Calories: 374 calories (Per 500ml)
Carbs: 36.4 g (Per 500ml)
Created: Monday March 4th 2019
1.080
1.018
8.2%
13.8
7.2
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg American - Pale Ale7 kg Pale Ale 37 3.5 87.5%
1 kg Finland - Vienna Malt1 kg Vienna Malt 36 3 12.5%
8 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Halletauer15 g Halletauer Hops Pellet 6.2 Boil 30 min 6.19 37.5%
25 g Tettnanger25 g Tettnanger Hops Pellet 4.6 Boil 30 min 7.65 62.5%
40 g / $ 0.00
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
20 - 37 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 156 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
12 L Infusion -- 65 °C 60 min
Starting Mash Thickness: 2.8 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 22.4
Mash volume with grains 27.7
Grain absorption losses -8
Remaining sparge water volume (equipment estimates 9.7 L) 10.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.2 L) 24
Boil off losses  
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23
Going into fermentor 23
Total: 32.9  
Equipment Profile Used: System Default
 
Notes

Mash: 1 hour
Bake in Oven, for thee / four hours.
Wort baked back to lauter tun, add hot water, rest 1/2 hour.
cool, pitch
hops boiled separately, in 500ml water

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  • Public: Yup, Shared
  • Last Updated: 2019-03-05 15:59 UTC