East Lake Kveik Blonde - Beer Recipe - Brewer's Friend

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East Lake Kveik Blonde

170 calories 15.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.3 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Saunassa
Rating:
4.00 (1 Review)

Hop Utilization: 96%
Calories: 170 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Saturday June 22nd 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb Viking - Pale Ale Malt5.5 lb Pale Ale Malt 37 2.5 52.4%
4 lb Viking - Pilsner Malt4 lb Pilsner Malt 37 1.9 38.1%
0.50 lb Viking - Caramel 500.5 lb Caramel 50 37 19.3 4.8%
0.25 lb Weyermann - Acidulated0.25 lb Acidulated 27 3.4 2.4%
0.25 lb American - Carapils (Dextrine Malt)0.25 lb Carapils (Dextrine Malt) 33 1.8 2.4%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14.15 g Chinook14.15 g Chinook Hops Pellet 13 Boil 45 min 22.18 49.9%
7.10 g Cascade7.1 g Cascade Hops Pellet 7 Boil 15 min 3.24 25%
7.10 g Centennial7.1 g Centennial Hops Pellet 10 Aroma 5 min 1.86 25%
28.35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
0.75 oz Balsam Tips Other Boil 10 min.
3 g Gypsum Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Hornindal Kveik OYL-091
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
High/Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
85 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.1 oz       Temp: 85 °F       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Infusion -- 150 °F 60 min
2 gal Dunk sparge Sparge -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.25 g | 33 qt) 7.96 31.8  
Mash volume with grains (equipment estimates 9.05 g | 36.2 qt) 8.76 35  
Grain absorption losses -1.25 -5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 6.79 g | 27.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.3 21.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.3 g | 21.2 qt) 5.25 21  
Total: 7.96 31.8
Equipment Profile Used: System Default
 
Notes

Balsam tips are fresh spring growth, soft and 'feathery' Use within a day or two or they get catty and lose the citrus flavor.

24 hours after pitch it was a churning current inside yet only 3/4" of krausen. 1/2" blow off line was used and is minimum recommended as airlock would have been blown clear of water.

Fermwrap was used to maintain fermentation temperature at 85F for 4 days and then allowed to cool to room temp.

Priming sugar is for 5 gallons packaged.

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  • Last Updated: 2019-11-25 12:53 UTC