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Pseudo-Dortmunder

Method: BIAB
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.29 gallons
Post Boil Size: 5.54 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Didrik Willadssen
Calories: 220 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)

Created: Wednesday November 18th 2020

Original Gravity:

1.066

Final Gravity:

1.018

ABV (standard):

6.3%

IBU (tinseth):

32.0

SRM (morey):

6.2

Mash pH

5.5

Cost $

23.75

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
10.50 lb	Viking - Pilsner Malt10.5 lb Pilsner Malt	$ 1.20 / lb $ 12.59	37	1.9	72.4%
2.50 lb	Viking - Munich Dark Malt2.5 lb Munich Dark Malt	$ 1.30 / lb $ 3.25	33	8.5	17.2%
1.50 lb	Viking - Dextrine Malt1.5 lb Dextrine Malt		33	1.8	10.3%
14.50 lbs / $ 15.83

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
27 g	Artisan - Perle27 g Perle Hops	$ 2.00 / oz $ 1.90	Pellet	7.1	Boil	60 min	21.68	29.3%
22 g	Artisan - Perle22 g Perle Hops	$ 2.00 / oz $ 1.55	Pellet	7.1	Boil	10 min	6.4	23.9%
43 g	Artisan - Spalt43 g Spalt Hops	$ 2.00 / oz $ 3.03	Pellet	4	Boil	5 min	3.88	46.7%
92 g / $ 6.47

Show Summary View

Amount	Variety	Cost	IBU	Bill %
49 g	Artisan - Perle (Pellet) 49 g Perle (Pellet) Hops	$ 2.00 / oz $ 3.45	28.08	53.2%
43 g	Artisan - Spalt (Pellet) 43 g Spalt (Pellet) Hops	$ 2.00 / oz $ 3.03	3.88	46.7%
92 g / $ 6.47

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6.5 gal		Strike	150 °F	150 °F	60 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.50 tbsp	Lactic acid	$ 1.25 / oz $ 0.31	Water Agt	Mash	0 min.
12 g	Wyeast - Beer Nutrient	$ 2.33 / oz $ 0.98	Water Agt	Boil	15 min.
0.50 each	whirlfloc	$ 0.30 / each $ 0.15	Water Agt	Boil	15 min.
$ 1.45

Yeast

Kveikshop.no - Hornindal

Amount:	3 Grams	Cost:
Attenuation (custom):	70%	Flocculation:	High
Optimum Temp:	68 - 95 °F	Starter:	No
Fermentation Temp:	80 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 118 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.25 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
Mash Chemistry and Brewing Water Calculator

Notes

Farmhouse pitch: 30°C
Typical range: 20-35°C
Max growth temperature: 42°C
Bacteria: Yes

Give the yeast plenty of nutrients, either by producing a high gravity wort (OG >1.050), or by adding yeast nutrients for worts of lower gravity (OG <1.050).
Go easy on the bittering hops. Rapid kveik fermentations gives the beer a lower pH compared to other brewers yeasts, which can accentuate hop bitterness and make the beer astringent. For this reason it is often a good idea to shoot for a slightly higher terminal pH.
I also recommend using the same pitching temperatures as that of the original farmhouse brewers. This is the temperature denoted by ‘farmhouse pitch’ on the yeast packet.
Make a starter, and pitch about a teaspoon or more from the slurry. This will ensure your yeast is healthy, which makes for better fermentation performance.
Ferment at the temperature that the farmhouse brewers use for best results. This temperature is denoted by ‘farmhouse pitch’ on the yeast packets.

Last Updated and Sharing

530

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Public: Yup, Shared
Last Updated: 2020-11-18 23:27 UTC

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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