Kveik Lagerbier / Hoppy Session (Oktoberfest) - Beer Recipe - Brewer's Friend

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Kveik Lagerbier / Hoppy Session (Oktoberfest)

172 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 13 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Post Boil Size: 13 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Thursday August 15th 2019
1.052
1.013
5.1%
39.6
3.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
21 lb German - Floor-Malted Bohemian Pilsner21 lb Floor-Malted Bohemian Pilsner 38 1.8 87.5%
2 lb American - Vienna2 lb Vienna 35 4 8.3%
1 lb German - CaraFoam1 lb CaraFoam 37 1.8 4.2%
24 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Herkules1 oz Herkules Hops Pellet 17.2 Boil 45 min 22.63 20%
2 oz Styrian Cardinal2 oz Styrian Cardinal Hops Pellet 8.3 Boil 10 min 8.63 40%
2 oz Multihead2 oz Multihead Hops Pellet 8 Boil 10 min 8.31 40%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 ml Lactic acid Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Bootleg Biology - Oslo
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
75 - 98 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 222 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 7.5 oz       Temp: 34 °F       CO2 Level: 2.8 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 qt Infusion -- 150 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.69 gal (58.75 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.69 gal (10.75 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 7.5 30  
Mash volume with grains 9.42 37.7  
Grain absorption losses -3 -12  
Remaining sparge water volume (equipment estimates 10.44 g | 41.8 qt) 9.75 39  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.69 g | 58.8 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 13 52  
Going into fermentor 13 52  
Total: 17.25 69
Equipment Profile Used: System Default
 
Notes

KVEIK LAGERBIER
5.5 gallons fermented with Bootleg Biology Oslo
Fermented at 90 degrees
Lagered for 4 weeks

DRY HOPPED KOLSCHBIER
5.5 gallons fermented with Imperial Yeast Dieter
Dry hopped with 4oz Huell Melon
Fermented for 1 week
Lagered for 3-4 weeks

OR

HOPPY SESSION ALE
5.5 gallons fermented with Imperial Yeast House
Dry hopped with 6oz of Mosaic & Simcoe

Mash grains with 15 qts. (14.2 L) soft water at 142 °F (61 °C) and hold for 30 minutes. Perform a decoction, pull 1/3 thick portion of the mash (~1.5 gallons/5.7 L) and bringing to a boil. Boil for 15 minutes being sure not to scorch the grain mix. Stir the decocted portion back into the main mash. The main mash should now settle at 155 °F (68 °C). Hold for a 30 minute rest. Mash out, vorlauf, and then sparge at 170 °F (77 °C) to collect enough wort to result in 5 gallons (19 L) after a 90-minute boil. Boil 90 minutes, adding hops at times indicated. Cool, aerate, and pitch yeast. Ferment at 50 °F (10 °C) until signs of fermentation have slowed considerably. Some diacetyl is noted in Pilsner Urqell, but if there is a strong diacetyl presence at this point, 2-4 days at 65 °F (18 °C) is advised. Rack to secondary and lager for 4-6 weeks at 40 °F (4 °C). After lagering is complete, bottle or keg as usual.

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  • Last Updated: 2019-08-31 05:54 UTC