Kveik Belgian Golden Strong - Beer Recipe - Brewer's Friend

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Kveik Belgian Golden Strong

242 calories 21 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 76% (brew house)
Calories: 242 calories (Per 330ml)
Carbs: 21 g (Per 330ml)
Created: Tuesday April 16th 2019
1.079
1.014
8.5%
24.1
3.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg German - Pilsner5.5 kg Pilsner 38 1.6 85.3%
0.70 kg Cane Sugar0.7 kg Cane Sugar - (late boil kettle addition) 46 0 10.9%
0.25 kg Briess - Rye Malt0.25 kg Rye Malt 36.8 3.7 3.9%
6.45 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Styrian Goldings50 g Styrian Goldings Hops Pellet 2.7 Boil 60 min 19.81 71.4%
10 g Styrian Goldings10 g Styrian Goldings Hops Pellet 2.7 Boil 30 min 2.2 14.3%
10 g Hallertau Hersbrucker10 g Hallertau Hersbrucker Hops Pellet 6.6 Boil 10 min 2.11 14.3%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Calcium Chloride Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
2.50 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
The Yeast Bay - Sigmund's Voss Kveik
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
21 - 38 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 140 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Steeping -- 55 °C 20 min
Steeping -- 63 °C 60 min
Steeping -- 76 °C 15 min
5 L Sparge -- 76 °C 10 min
Starting Mash Thickness: 6 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 6 L/kg 34.5
Mash volume with grains 38.3
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 1.6 L) 2.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.5 L) 30
Volume increase from sugar/extract (late additions) 0.4
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 21
Going into fermentor 21
Total: 36.7  
Equipment Profile Used: System Default
 
Notes

Rye malt added for dryness and spicy character in absence of Belgian yeast character

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  • Last Updated: 2019-04-23 07:23 UTC