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Rask Gammel Brun - GF Oud Bruin with Kveik

Method: All Grain
Style: Oud Bruin
Boil Time: 45 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 95% (brew house)
Source: Stuart
Calories: 212 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)

Created: Tuesday July 28th 2020

Original Gravity:

1.065

Final Gravity:

1.010

ABV (standard):

7.3%

IBU (tinseth):

0.0

SRM (morey):

33.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 lb	Grouse Malt House - US - Grouse Malt House - Millet Malt, Pale	29	1.5	32.7%
2 lb	Grouse Malt House - US - Grouse Malt House - Millet Malt, Munich	28	7	16.3%
1 lb	Grouse Malt House - US - Grouse Malt House - Millet Malt, CaraMillet	28	5	8.2%
1 lb	Grouse Malt House - US - Grouse Malt House - Pale Buckwheat Malt	30	2.9	8.2%
1 lb	CA - Raw unmalted millet1 lb CA - Raw unmalted millet	20	3	8.2%
8 oz	Grouse Malt House - US - Grouse Malt House - American Roast Millet Malt	25	18	4.1%
8 oz	Eckert Malting - US - Eckert Malting - Rice Malt, Naked Gas Hog	20	350	4.1%
4 oz	Grouse Malt House - US - Grouse Malt House - Millet Malt, Caramel C240	27	240	2%
1 lb	CA - Dried figs1 lb CA - Dried figs	30	3	8.2%
1 lb	BE - Candi Syrup, D-1801 lb BE - Candi Syrup, D-180	32	180	8.2%
12.25 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
2 oz	Tettnang, U.S.2 oz Tettnang, U.S. Hops		Pellet	3	Dry Hop	5 days		100%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Tettnang, U.S. (Pellet)			100%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.5 gal	Beta glucan rest	Infusion	--	104 °F	10 min
	Protein rest. Add Fungamyl, Ondea & Termamyl	Temperature	--	130 °F	20 min
	Pullulanase activity	Temperature	--	140 °F	30 min
	Gelatinization	Temperature	--	175 °F	60 min
2.75 gal		Sparge	--	168 °F	--

Other Ingredients

Amount	Name	Type	Use
15 ml	Ondea Pro enzyme	Other	Mash
10 ml	Termamyl alpha amylase	Other	Mash
10 ml	Fungamyl maltogenic alpha amylase	Other	Mash

Yeast

Propagate Lab - Kveik Voss

Amount:	1 Each	Cost:
Attenuation (custom):	85%	Flocculation:	Low
Optimum Temp:	90 - 105 °F	Starter:	No
Fermentation Temp:	95 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 105 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 24.51 psi Temp: 68 °F CO₂ Level: 2.3 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
43.2381	23.8095	38.2275	61.8836	65.4974	141.212
Mash Chemistry and Brewing Water Calculator

Notes

Pre-acidify wort to pH 4.2 before boiling.
Chop up dried figs and reconstitute with wort from kettle. Add to the last 10 minutes of boil.
Pitch Lallemand Sour Pitch (L. Plantarum) into 35C wort. 12-18h later add kveik yeast. I added yeast when wort was 3.28 pH.

This is a mixed culture beer, not a kettle sour.

Recipe Photos

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2020-11-03 23:28 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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