Norwegian Kviek Farmhouse Dark Ale - Beer Recipe - Brewer's Friend

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Norwegian Kviek Farmhouse Dark Ale

203 calories 17.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Tobin Bottman
Hop Utilization: 99%
Calories: 203 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Monday March 16th 2020
1.062
1.011
6.7%
33.2
22.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Belgian - Pale Ale10 lb Pale Ale 38 3.4 72.7%
2 lb Briess - Blonde Roast Oat Malt2 lb Blonde Roast Oat Malt 20 4 14.5%
0.50 lb German - Chocolate Wheat0.5 lb Chocolate Wheat 31 413 3.6%
0.25 lb United Kingdom - Coffee Malt0.25 lb Coffee Malt 36 150 1.8%
0.25 lb Belgian - Biscuit0.25 lb Biscuit 35 23 1.8%
0.50 lb Corn Sugar - Dextrose0.5 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 3.6%
0.25 lb Weyermann - Acidulated0.25 lb Acidulated 27 3.4 1.8%
13.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Magnum15 g Magnum Hops Pellet 15 Boil 60 min 27.52 51.7%
7 g Hallertau Blanc7 g Hallertau Blanc Hops Pellet 10 Boil 15 min 4.25 24.1%
7 g Mandarina Bavaria7 g Mandarina Bavaria Hops Pellet 8.5 Boil 5 min 1.45 24.1%
29 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Baking Soda Water Agt Mash 0 min.
4 g Gypsum Water Agt Mash 0 min.
0.50 tsp Irish Moss Fining Boil 10 min.
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
 
Yeast
Imperial Yeast - A43 Loki
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium High
Optimum Temp:
60 - 100 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.5 oz       Temp: 65 °F       CO2 Level: 2.3 Volumes
 
Target Water Profile
26180
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24.5 qt Infusion 162 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 8.91 35.6  
Mash volume with grains 9.97 39.9  
Grain absorption losses -1.66 -6.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7 28  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.8 23.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.8 g | 23.2 qt) 5.5 22  
Total: 8.91 35.6
Equipment Profile Used: System Default
 
Notes

4 oz fresh spruce tips added in last 5 minutes of boil.

Fermented with 2 ounces toasted oak cubes.

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  • Last Updated: 2020-03-20 19:39 UTC