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

Brewer's Friend

Print

Norwegian Wood - Vossaøl

Created: Monday March 18th 2019
brewer logo
448 calories 47.1 g 500 ml
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)
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

Batch Performance
Efficiency:
Conversion: 57.3%
Pre-Boil: 68% 25.2 ppg
Ending Kettle: 52% 19.2 ppg
Brew House: 48% 17.8 ppg
Wort Volume:
13 Liters
  • Expected 17 Liters of fermentable wort.
  • Adjust your equipment profile and calibrate your equipment to dial this in.
  • Expected OG: 1.095
  • Actual OG: 1.080
Alcohol and Attenuation:
ABV: 8.14%
  • Apparent Attenuation: 77.5%
  • Actual FG: 1.018
  • Calories per 500ml 448 calories
  • Carbohydrates per 500ml 47.1 g
  • FFT Attenuation: 75%
  • FFT ABV Potential: 7.88%
  • FFT FG: 1.020
Amount Packaged:
Pending - N/A
Requires Packaged log entry with a volume reading.
Latest Brew Log
Date Days Event Gravity Volume pH Temp Updated Comment
3/18/2019 1:35 AM
over 6 years ago 		+2 Mash Complete 1.040 29 Liters 2/20/2021 3:43 AM
over 4 years ago
3/18/2019 1:35 AM
over 6 years ago 		+2 Pre-Boil Gravity 1.042 35 Liters 2/20/2021 3:43 AM
over 4 years ago
3/18/2019 1:36 AM
over 6 years ago 		+2 Boil Complete 1.080 14 Liters 2/20/2021 3:43 AM
over 4 years ago
3/18/2019 1:36 AM
over 6 years ago 		+2 Brew Day Complete 1.080 13 Liters 2/20/2021 3:43 AM
over 4 years ago
3/29/2019 2:37 AM
over 6 years ago 		+13 Fast Ferment Test 1.020   2/20/2021 3:43 AM
over 4 years ago
4/3/2019 8:47 PM
over 6 years ago 		+18 Fermentation Complete 1.018 12 Liters 2/20/2021 3:43 AM
over 4 years ago
 
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.

Last Updated and Sharing
 
777
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-03-18 01:33 UTC