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Kveik Pilsner

Method: Extract
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.140 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Rating:

3.00 (1 Review)

Calories: 124 calories (Per 12oz)
Carbs: 11.8 g (Per 12oz)

Created: Saturday April 10th 2021

Original Gravity:

1.038

Final Gravity:

1.008

ABV (standard):

4.0%

IBU (tinseth):

17.4

SRM (morey):

2.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 lb	Briess - LME Pilsen Light3 lb LME Pilsen Light	37.6	2	54.5%
1 lb	Briess - DME Golden Light1 lb DME Golden Light	44.6	4	18.2%
1.50 lb	Honey1.5 lb Honey	35	2	27.3%
5.50 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
15 g	Galena15 g Galena Hops		Pellet	13	Boil	40 min	17.43	100%
15 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
15 g	Galena (Pellet) 15 g Galena (Pellet) Hops		17.43	100%
15 g / $ 0.00

Yeast

Lallemand - LALBREW® VOSS KVEIK ALE YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	77 - 104 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 69 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0

Last Updated and Sharing

309

Views

Brews

Public: Yup, Shared
Last Updated: 2021-05-05 22:10 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

Discussion about this recipe:

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Psettle • 07/03/2021 at 01:50am

3 of 5

Several people really enjoyed this beer. I have never used this kveik yeast and was curious. I pitched at a very low temp for this yeast, 68 degrees F. My overall impression was very sour, lemon, citrous and not at all what I was going for. I made it again and this time pitched at 89 degrees more suitable for this strain of yeast. It was still very lemon sour. Not my style at all. While it was somewhat well received by guest I wouldn't use this yeast again.

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