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Norwegian Kriek

Method: All Grain
Style: Fruit Lambic
Boil Time: 90 min
Batch Size: 34 liters (fermentor volume)
Pre Boil Size: 43 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Wild Sensing Brewing
Calories: 159 calories (Per 330ml)
Carbs: 11.7 g (Per 330ml)

Created: Wednesday February 21st 2018

Original Gravity:

1.053

Final Gravity:

1.006

ABV (standard):

6.2%

IBU (tinseth):

9.4

SRM (morey):

6.8

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.50 kg	Belgian - Pilsner3.5 kg Pilsner	37	1.6	48.6%
2 kg	Belgian - Wheat2 kg Wheat	38	1.8	27.8%
1 kg	Belgian - Unmalted Wheat1 kg Unmalted Wheat	36	2	13.9%
300 g	Belgian - Munich300 g Munich	38	6	4.2%
200 g	Candi Syrup - Belgian Candi Syrup - Golden (5L)200 g Belgian Candi Syrup - Golden (5L)	32	5	2.8%
200 g	Belgian - Special B200 g Special B	34	115	2.8%
7.20 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
10 g	Willamette10 g Willamette Hops	Pellet	4.5	Boil	30 min	2.78	16.7%
50 g	Willamette50 g Willamette Hops	Pellet	4.5	Whirlpool at 80 °C	30 min	6.62	83.3%
60 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
60 g	Willamette (Pellet) 60 g Willamette (Pellet) Hops		9.4	100%
60 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
21 L	Infusion	--	55 °C	20 min
	Sparge	--	68 °C	90 min
	Sparge	--	78 °C	30 min
Starting Mash Thickness: 3.2 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Yeast nutrient	Other	Boil	15 min.
0.50 each	Whirlfloc	Other	Boil	15 min.
9 kg	Cherry	Flavor	Secondary	90 days

Yeast

White Labs - Saccharomyces "Bruxellensis" Trois WLP644

Amount:	1 Each	Cost:
Attenuation (custom):	90%	Flocculation:	Low
Optimum Temp:	21 - 29 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	1.25 (M cells / ml / ° P) 557 B cells required

WLP648, WLP653

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:
Optimum Temp:	-18 - -18 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	1.25 (M cells / ml / ° P) 557 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Nordstrand (Skullerud), Oslo, Norway

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

Notes

WLP644 3gen Starter aim for 400B cells
WLP648 2gen Vial of 5 ml slurry
WLP653 1gen New vial

Dregs
3 x Mariage Parfait
4 x Oude Kriek Boon
1 x 50/50

A blend of Brett Brux at fruting.

Primary in a 30L bucket for 3 months, i top the rest of in a 5L carboy.

Secondary add 9kg of fruit in a 30L Glas carboy.

Recipe Photos

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Brews

Public: Yup, Shared
Last Updated: 2019-01-08 09:34 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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