Kveik Blonde - Beer Recipe - Brewer's Friend

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Kveik Blonde

153 calories 14.8 g 330 ml
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Beer Stats
Method: Extract
Style: Blonde Ale
Boil Time: 45 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 8 liters
Post Boil Size: 5 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 86% (steeping grains only)
Source: HW
Calories: 153 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Sunday January 5th 2020
1.050
1.011
5.2%
19.4
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 kg Dry Malt Extract - Pilsen0.5 kg Dry Malt Extract - Pilsen 42 2 16.1%
0.20 kg Flaked Wheat0.2 kg Flaked Wheat 34 2 6.5%
2.20 kg Dry Malt Extract - Pilsen2.2 kg Dry Malt Extract - Pilsen - (late boil kettle addition) 42 2 71%
2.90 kg / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.20 kg American - Caramel / Crystal 20L0.2 kg Caramel / Crystal 20L 35 20 6.5%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g GR Magnum12 g GR Magnum Hops Pellet 12.5 Boil 45 min 19.35 30%
28 g Comet28 g Comet Hops Pellet 9.2 Dry Hop 2 days 70%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
5 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
5 ml Biofine Fining Primary 0 min.
 
Yeast
Omega Yeast Labs - Hornindal Kveik OYL-091
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
High/Low
Optimum Temp:
21 - 35 °C
Starter:
No
Fermentation Temp:
29 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 8 L) 8.1
Mash volume with grains (equipment estimates 8 L) 8.3
Grain absorption losses (steeping) -0.4
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 7.9 L) 8
Volume increase from sugar/extract (late additions) 1.4
Boil off losses -4.3
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume 5
Top off amount 15.8
Going into fermentor 20.8
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 23.9  
Equipment Profile Used: System Default
 
Notes

Use 30ml of yeast, not full package. If possible, pitch at 25-29 C.

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  • Last Updated: 2020-01-07 23:17 UTC
  • Snapshot Created: 2020-01-05 17:33 UTC