Norwegian Wood - Vossaøl - Beer Recipe - Brewer's Friend

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Norwegian Wood - Vossaøl

448 calories 47.1 g 500 ml
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 240 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Beer Tech - Norberto Pazos
Calories: 448 calories (Per 500ml)
Carbs: 47.1 g (Per 500ml)
Created: Monday March 18th 2019
1.095
1.025
9.2%
16.3
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg American - Pilsner7 kg Pilsner 37 1.8 100%
7 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Mapuche15 g Mapuche Hops Pellet 5 Boil 240 min 4.41 50%
15 g Mapuche15 g Mapuche Hops Pellet 5 Whirlpool 15 min 50%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
250 g Juniper Berries Herb Mash 1 hr.
 
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) 135 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
Infusion -- 70 °C 120 min
Sparge -- 75 °C 20 min
Starting Mash Thickness: 2.8 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 19.6
Mash volume with grains 24.2
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 28.3 L) 18.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 40 L) 30
Boil off losses -22.8
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 17.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 17
Total: 37.9  
Equipment Profile Used: System Default
 
Notes

Mash with Juniper Berries infusion for two hours.
Laurter.
Boil for four hours.
Pitch kveik at 40 degrees, and keep the temperature until fermentation is over. Three days aprox.

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  • Public: Yup, Shared
  • Last Updated: 2019-03-18 01:33 UTC