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26 Grisette Lutra Kveik LC

Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 40 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 88% (brew house)
Hop Utilization: 98%
Calories: 193 calories (Per 500ml)
Carbs: 4.1 g (Per 500ml)

Created: Sunday June 9th 2024

Original Gravity:

1.044

Final Gravity:

0.995

ABV (standard):

6.5%

IBU (tinseth):

28.4

SRM (morey):

3.3

Mash pH

5.4

Cost kr

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.50 kg	Viking - Pilsner Malt4.5 kg Pilsner Malt	37	1.9	69.2%
1.50 kg	Viking - Wheat Malt1.5 kg Wheat Malt	38	2.5	23.1%
0.50 kg	Viking - Munich Light0.5 kg Munich Light	36	6	7.7%
6.50 kg / kr 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
35 g	Magnum35 g Magnum Hops	Pellet	13	Boil	60 min	25.59	30.4%
40 g	Strisselspalt40 g Strisselspalt Hops	Pellet	1.7	Boil	15 min	1.9	34.8%
40 g	Saaz40 g Saaz Hops	Pellet	2.1	Boil	5 min	0.94	34.8%
115 g / kr 0.00

Show Summary View

Amount	Variety	IBU	Bill %
35 g	Magnum (Pellet) 35 g Magnum (Pellet) Hops	25.59	30.4%
40 g	Strisselspalt (Pellet) 40 g Strisselspalt (Pellet) Hops	1.9	34.8%
40 g	Saaz (Pellet) 40 g Saaz (Pellet) Hops	0.94	34.8%
115 g / kr 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
15 L		Strike	67 °C	67 °C	60 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
8 g	Epsom Salt	Water Agt	Mash	1 hr.
15 g	Gypsum	Water Agt	Mash	1 hr.
5 g	Salt	Water Agt	Mash	1 hr.

Yeast

Omega Yeast Labs - Dried Lutra Kveik - OYL-071DRY

Amount:	180 Grams	Cost:
Attenuation (custom):	111%	Flocculation:	Medium
Optimum Temp:	20 - 35 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 153 B cells required

kr 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.45 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
Mash Chemistry and Brewing Water Calculator

Notes

In mash:
20g Porphyra umbilicalis seaweed, dried
250 g Craterellus tubaeformis mushrooms, dried

In boil:
Juniper 50g
Fish sauce 100g
Additional gypsum 15g and epsom 9g

In primary:
Amigase Mega L (amyloglucosidase) ca 3g
Yeast: Omega Lutra kveik 180g, dried frozen havest, 5th gen dec 2023 - pitch temp ca 30C

Mash: Enhanced double decoction (braukaiser)
Mash-in: Acid rest ca 37C

Decoction rests:
Protein rest: 55C ca 20 min
Sacc rest: 65C ca 15 min
Sacc rest ca 72C ca 20 mins
Boiled 15 mins, then added to main mash to reach protein rest.

Main mash rests:
Acid rest 37->33C: ca 90 mins
Protein rest 55c: ca 30 mins
Sacc rest: 65C ca 80 mins
Mash-out: 75C 10 mins

Then:
Sirculation, heating wort to 80C+ and adding back to mash 7X2,5L for about 40 mins

Sparge: 80C+ water about 20L
Collected about 37L, boil 60 mins

Yeild: ca 31L, added water to primary to reach 40L
Efficiency: 88%
OG: 1.044
Mash pH: 5.3

SG: 1.000 02.08.24 @0930
PH: 4.26 02.08.24 @0930

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-08-04 21:20 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 kr	Cost %
Fermentables	kr
Steeping Grains (Extract Only)	kr
Hops	kr
Yeast	kr
Other	kr
Cost Per Barrel	kr 0.00
Cost Per Pint	kr 0.00
Total Cost	kr 0.00

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