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Norwegian Kviek Farmhouse Dark Ale

Method: BIAB
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Tobin Bottman
Hop Utilization: 99%
Calories: 203 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)

Created: Monday March 16th 2020

Original Gravity:

1.062

Final Gravity:

1.011

ABV (standard):

6.7%

IBU (tinseth):

33.2

SRM (morey):

22.8

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	Belgian - Pale Ale10 lb Pale Ale	38	3.4	72.7%
2 lb	Briess - Blonde Roast Oat Malt2 lb Blonde Roast Oat Malt	20	4	14.5%
0.50 lb	German - Chocolate Wheat0.5 lb Chocolate Wheat	31	413	3.6%
0.25 lb	United Kingdom - Coffee Malt0.25 lb Coffee Malt	36	150	1.8%
0.25 lb	Belgian - Biscuit0.25 lb Biscuit	35	23	1.8%
0.50 lb	Corn Sugar - Dextrose0.5 lb Corn Sugar - Dextrose - (late boil kettle addition)	42	0.5	3.6%
0.25 lb	Weyermann - Acidulated0.25 lb Acidulated	27	3.4	1.8%
13.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Magnum15 g Magnum Hops	Pellet	15	Boil	60 min	27.52	51.7%
7 g	Hallertau Blanc7 g Hallertau Blanc Hops	Pellet	10	Boil	15 min	4.25	24.1%
7 g	Mandarina Bavaria7 g Mandarina Bavaria Hops	Pellet	8.5	Boil	5 min	1.45	24.1%
29 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
15 g	Magnum (Pellet) 15 g Magnum (Pellet) Hops	27.52	51.7%
7 g	Hallertau Blanc (Pellet) 7 g Hallertau Blanc (Pellet) Hops	4.25	24.1%
7 g	Mandarina Bavaria (Pellet) 7 g Mandarina Bavaria (Pellet) Hops	1.45	24.1%
29 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
24.5 qt		Infusion	162 °F	152 °F	60 min

Other Ingredients

Amount	Name	Type	Use	Time
1 tsp	Baking Soda	Water Agt	Mash	0 min.
4 g	Gypsum	Water Agt	Mash	0 min.
0.50 tsp	Irish Moss	Fining	Boil	10 min.
0.50 tsp	Wyeast - Beer Nutrient	Water Agt	Boil	10 min.

Yeast

Imperial Yeast - A43 Loki

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Medium High
Optimum Temp:	60 - 100 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 111 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 4.5 oz Temp: 65 °F CO₂ Level: 2.3 Volumes

Target Water Profile

26180

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

Notes

4 oz fresh spruce tips added in last 5 minutes of boil.

Fermented with 2 ounces toasted oak cubes.

Last Updated and Sharing

251

Views

Brews

Public: Yup, Shared
Last Updated: 2020-03-20 19:39 UTC

System Default

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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