Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
20 g |
Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops |
|
Leaf/Whole |
5.3 |
Boil
|
60 min |
13.54 |
22.2% |
|
30 g |
Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops |
|
Pellet |
5.3 |
Boil
|
30 min |
17.17 |
33.3% |
|
40 g |
Hallertau Mittelfruh40 g Hallertau Mittelfruh Hops |
|
Pellet |
3.75 |
Boil
|
10 min |
7.64 |
44.4% |
|
90 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
25 L |
Mash in temp |
Infusion |
55 °C |
55 °C |
10 min |
|
|
Braumeister mash temp |
Infusion |
65 °C |
65 °C |
40 min |
|
|
|
|
69 °C |
69 °C |
30 min |
Starting Mash Thickness:
3.65 L/kg
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
2.20 g |
Yeast Nutrient
|
|
Other |
Boil |
10 min. |
|
1 g |
Ascorbic Acid
|
|
Other |
Whirlpool |
0 min. |
|
0.50 each |
Whirlfloc tablet
|
|
Fining |
Mash |
0 min. |
|
0.30 ml |
Simethecone
|
|
Water Agt |
Mash |
0 min. |
|
13 ml |
Lactic acid
|
|
Water Agt |
Mash |
1 hr. |
Priming
|
Method: co2
Amount: 1.64 bar
Temp: 20 °C
CO2 Level: 2.25 Volumes |
Target Water Profile
Oberwil, Basellandschaft, Switzerland
Notes
All steps programmed in an immobilized mash recirculating wort system, the Spiedel Braumeister 20L.
Mash pH 5.4, approx 8 ml lactic acid 80% added to mash
"Pilsner Multi Step" program on Braumeister
Protein Rest: 55° F for 10 minutes at mash in
Beta Sacch’ Rest: 65° F for 40 minutes (end at 9.2 BRIX or 1.038 density)
Alpha Sacch’ Rest: 69 F for 30 minutes
No mash out step, just proceed to boil (end at 11.4 BRIX, or 1.046 density)
Rinse grain with 3L of 55 degree water...."sparge"
Add 3 drops Fermcap-S to limit boil over
Ramp to boil for 90 minutes with chimney
10 minutes to the end of boil, added 1/2 whirl floc tablet and 2 grams yeast nutrient. 1 gram ascorbic acid.
Chilled to 90F, added water to 20 liters total. Gravity of 12.8 Prix, 1.052 g/ml. Floating tube hydrometer was 1.050 or so. Initial gravity on float was 1.0488 at 90F.
Fermented under pressure at 8 PSI in 6.5 liter keg at ambient temp of 78 degrees, no additional heating was used, just let the beer slowly cool to around 78F.
Pitched yeast at 90 degrees F and let them go
added 2 drops fermcap to the keg before sealing.
Beer hit stable gravity after about 30 hours. After 48 hours I cooled to 40F and added 1/2 tsp of unflavored gelatin. Cold crashed for 4 days, on CO2 line set to 2 Bar/30 PSI.
FG looks to be about 1.018 or so, giving an ABV of 4.6%.
Kveik dislikes trimaltose, so I might do a longer first mash temp and shorten the second a little next time to get a little more completion.
Pressure transferred off yeast cake into empty keg. My fermenter keg has a floating dip tube, so this was used to minimize yeast transfer into the final product.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2023-10-07 06:24 UTC
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|
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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