#21 kviek test - Beer Recipe - Brewer's Friend

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#21 kviek test

177 calories 16.7 g 330 ml
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 21.7 liters (fermentor volume)
Pre Boil Size: 18 liters
Post Boil Size: 21.7 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 177 calories (Per 330ml)
Carbs: 16.7 g (Per 330ml)
Created: Sunday May 10th 2020
1.058
1.012
6.0%
31.7
11.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg German - Pilsner4.5 kg Pilsner 38 1.6 86.5%
0.40 kg American - Wheat0.4 kg Wheat 38 1.8 7.7%
0.10 kg German - Acidulated Malt0.1 kg Acidulated Malt 27 3.4 1.9%
100 g Corn Sugar - Dextrose100 g Corn Sugar - Dextrose 42 0.5 1.9%
0.10 kg United Kingdom - Chocolate0.1 kg Chocolate - (late boil kettle addition) 34 425 1.9%
5.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Magnum14 g Magnum Hops Pellet 15 Boil 60 min 20.63 33.3%
14 g Falconer's Flight14 g Falconer's Flight Hops Pellet 10 Boil 20 min 8.33 33.3%
14 g Falconer's Flight14 g Falconer's Flight Hops Pellet 10 Boil 5 min 2.74 33.3%
42 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
0.50 g Baking Soda Water Agt Mash 1 hr.
2 each Whirlfloc Water Agt Mash 15 min.
2 g Wyeast - Beer Nutrient Water Agt Mash 15 min.
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
20 - 37 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 33.5 L) 23.9
Mash volume with grains (equipment estimates 36.9 L) 27.3
Grain absorption losses -5.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 27.6 L) 18
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21.7
Volume into fermentor 21.7
Total: 23.9  
Equipment Profile Used: System Default
 
Notes

Chocolate malt ground and brewed in 500 ml and added last 10 mins of boil.

PH 5.65 post salt addition.

PH 5.88 post chocolate malt tea.

F.G before bottling: 1.010

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  • Public: Yup, Shared
  • Last Updated: 2020-05-15 20:47 UTC