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Lutra Festbier

Method: BIAB
Style: Festbier
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.75 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 74% (brew house)
Calories: 184 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)

Created: Tuesday May 18th 2021

Original Gravity:

1.056

Final Gravity:

1.012

ABV (standard):

5.9%

IBU (tinseth):

27.9

SRM (morey):

6.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	Weyermann - Bohemian Pilsner Malt10 lb Bohemian Pilsner Malt	36.8	2.43	80%
1 lb	Weyermann - Munich Type I1 lb Munich Type I	38	6	8%
0.75 lb	Weyermann - Munich Type II (Dark)0.75 lb Munich Type II (Dark)	37	10	6%
0.50 lb	Weyermann - Acidulated0.5 lb Acidulated	27	3.4	4%
0.25 lb	Weyermann - Melanoidin0.25 lb Melanoidin	34.5	27	2%
12.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.70 oz	BSG - Tradition (5.5 AA)0.7 oz BSG - Tradition (5.5 AA) Hops	Pellet	6.1	Boil	60 min	13.84	43.8%
0.40 oz	BSG - Tradition (5.5 AA)0.4 oz BSG - Tradition (5.5 AA) Hops	Pellet	6.1	Boil	30 min	6.08	25%
0.50 oz	Perle (8.2 AA)0.5 oz Perle (8.2 AA) Hops	Pellet	6.4	Boil	30 min	7.97	31.3%
1.60 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.10 oz	BSG - Tradition (5.5 AA) (Pellet)	19.92	68.8%
0.50 oz	Perle (8.2 AA) (Pellet)	7.97	31.3%
1.60 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
	BIAB single infusion, no-sparge	Infusion	--	152 °F	60 min

Yeast

Omega Yeast Labs - Lutra Kveik OYL-071

Amount:	1 Each	Cost:
Attenuation (custom):	78%	Flocculation:	Medium
Optimum Temp:	68 - 95 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 470 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.47 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

This recipe and brewing process is aimed at achieving a crisp lager-like festbier with a balanced malt character that isn't too malt forward with light toast and bread notes and clean (or absent) fermentation character. All while fermenting with Kveik yeast!

BIAB single infusion no-sparge mash at 152°F for 60 minutes. Mash out rest at 170° for 10 minutes. Boil for 60 minutes following hop schedule and adding yeast nutrient (with DAP) and whirlfloc tab with 15 minutes remaining. Chill to 60°F and pitch 2L starter of Lutra and Clarity Ferm. Free rise to ~68°F. Let beer condition in primary for 1 week at room temp after terminal gravity is reached. Cold condition after packaging for minimum of 3-4 weeks before consuming.

Note: I am in the process of simplifying my brewing process by reducing water wasted during chilling, skipping the cold crash step, and avoiding going further than 10°F below room temp during fermentation.

Last Updated and Sharing

493

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Brews

Public: Yup, Shared
Last Updated: 2021-07-10 15:02 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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