Varmland - Beer Recipe - Brewer's Friend

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Varmland

163 calories 14.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Sahti
Boil Time: 90 min
Batch Size: 15.5 gallons (fermentor volume)
Pre Boil Size: 17 gallons
Post Boil Size: 16 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 163 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Wednesday April 15th 2020
1.050
1.009
5.3%
25.6
6.9
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14.60 lb German - Pale Ale14.6 lb Pale Ale 39 2.3 53.7%
6 lb American - Rye6 lb Rye 38 3.5 22.1%
5.50 lb German - Munich Dark5.5 lb Munich Dark 37 15.5 20.2%
13 oz German - Acidulated Malt13 oz Acidulated Malt 27 3.4 3%
4.50 oz United Kingdom - Peated Malt4.5 oz Peated Malt 38 2.5 1%
27.19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Crystal (4.3 AA)3 oz Crystal (4.3 AA) Hops Leaf/Whole 6.4 Mash at 165 °F 15 min 1.1 21.4%
3 oz Crystal (4.3 AA)3 oz Crystal (4.3 AA) Hops Leaf/Whole 6.4 First Wort at 190 °F 0 min 18.8 21.4%
8 oz Fuggles (4.5 AA)8 oz Fuggles (4.5 AA) Hops Leaf/Whole 4.5 Whirlpool at 173 °F 30 min 5.74 57.1%
14 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Gypsum Water Agt Mash 0 min.
10 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
4 each juniper branches Herb Mash 0 min.
4 each juniper branches Herb Sparge 0 min.
 
Yeast
Omega Yeast Labs - Omega Yeast Labs - jovaru
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
High
Optimum Temp:
65 - 100 °F
Starter:
No
Fermentation Temp:
85 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 545 B cells required
The Yeast Bay - Lida Kveik
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Low
Optimum Temp:
80 - 90 °F
Starter:
No
Fermentation Temp:
85 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 545 B cells required
The Yeast Bay - Framgarden Kveik
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium
Optimum Temp:
80 - 95 °F
Starter:
No
Fermentation Temp:
85 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 545 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.47 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
101 4 1 65 160 105
Juniper branches (about a 5g bucket full) soaked in the strike water overnight. Slowly heated water over 90 minutes to 190F and added 3oz whole Crystal hops. Held steady at 190F for 90 minutes and transferred to mash ton. I left the branches and hop bag in HLT and added sparge water...heated back to 190 over the course of the mash.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 gal Strike 145 °F 131 °F 15 min
Temperature 131 °F 145 °F 30 min
Temperature 145 °F 155 °F 15 min
Temperature 155 °F 170 °F 5 min
9 gal Batch Sparge 170 °F 175 °F 10 min
Starting Mash Thickness: 1.47 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 18.16 gal (72.65 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 6.16 gal (24.65 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.06 gal (48.23 qt). Suggest reducing strike water volume to 9.94 gal (39.75 qt) and adding 0.06 gal (0.23 qt) sparge/top-off. 9.99 40  
Strike water volume at mash thickness of 1.47 qt/lb 9.99 40  
Mash volume with grains 12.06 48.2  
Grain absorption losses -3.4 -13.6  
Hops absorption losses (mash) -0.11 -0.5  
Remaining sparge water volume (equipment estimates 11.93 g | 47.7 qt) 10.77 43.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 18.16 g | 72.7 qt) 17 68  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 15.8 g | 63.2 qt) 16 64  
Hops absorption losses (whirlpool, hop stand) -0.3 -1.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 15.7 g | 62.8 qt) 15.5 62  
Total: 20.76 83
Equipment Profile Used: System Default
 
Notes

This isn't a Sahti. It's just an experimental raw farmhouse type beer.

I could only get the IBUs to calculate correctly if I added a boil time. This beer never goes above @173 but I had to get the strike water hop tea to calculate with a boiling time....I guess 80% utilization @ 190F for 90 minutes.

After lautering I whirlpool in the kettle at 173F for at least a half hour but more likely an hour.

This batch is getting split three ways. Each split gets a different yeast (Jovaru, Framgarden and Lida).

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  • Last Updated: 2020-05-05 19:57 UTC