KVEIK Yeast Experiment - Beer Recipe - Brewer's Friend

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KVEIK Yeast Experiment

184 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 75 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Post Boil Size: 13.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Ryan
Calories: 184 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Tuesday August 27th 2019
1.056
1.011
6.0%
22.6
5.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Golden Promise10 lb Golden Promise 37 3 41.7%
10 lb United Kingdom - Optic10 lb Optic 38 2.1 41.7%
3 lb German - Dark Wheat3 lb Dark Wheat 39 6.5 12.5%
0.50 lb United Kingdom - Amber0.5 lb Amber 32 27 2.1%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 2.1%
24 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Ahtanum1 oz Ahtanum Hops Pellet 4.1 First Wort 60 min 6.26 20%
2 oz Idaho 72 oz Idaho 7 Hops Pellet 12 Whirlpool at 210 °F 15 min 6.92 40%
1 oz Palisade Cryo1 oz Palisade Cryo Hops Lupulin Pellet 14.5 Whirlpool at 200 °F 10 min 3.62 20%
1 oz Yakima Chief Hops - Loral LupuLN2 (Cryo)1 oz Loral LupuLN2 (Cryo) Hops Lupulin Pellet 23 Whirlpool at 200 °F 10 min 5.74 20%
5 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 219 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
Target Water Profile
18500
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Favored Gypsum. ~1/2 tea. CaCl was about 1/4 tea in each mash and sparge.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Infusion -- 151 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.06 gal (56.25 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.06 gal (8.25 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 9 36  
Mash volume with grains 10.92 43.7  
Grain absorption losses -3 -12  
Remaining sparge water volume (equipment estimates 8.31 g | 33.3 qt) 9.25 37  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.06 g | 56.3 qt) 15 60  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 12.15 g | 48.6 qt) 13.5 54  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 13.35 g | 53.4 qt) 12 48  
Total: 18.25 73
Equipment Profile Used: System Default
 
Notes

Half fermented w/ Voss, half w/ Hornindal. Only pitched about half each packet into each fermenter. Added remainder of yeast from each packet into 300mL of leftover wort. Pitched at ~90F.

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  • Last Updated: 2023-11-07 21:59 UTC