primitive kveik beer ;)

[Herm brews]

Speaking of proper grind, here is what I get from lhbs Windsor when I request my grains milled for BIAB process

I routinely achieve 80% +/- brewhouse efficiency, so this works for me.
Brewing my Dubbel Switch today.

 

[GFHomebrew]

And here we are!
First glass from first batch.
Despite all mistakes I made, it is actually not a bad beer.
Could have had a bit more body.
It's bitter, but not as much as I expected.
The hop bill wasn't that big, but because alcohol percentage is low, I expected it to come across as very bitter

I would order a beer like this if I was looking for a low alcohol beer.


View attachment 18571​

Looks good to me great stuff.

 

[Zambi]

I just bottled the 2nd batch, so in a week or so, I can compare the 2 (if anything remains of baby batch 1 )
Batch 2 basically hit all expected figures.
Kveik trub now continues it's life as the source of cider.
(i poured 6 litre apple juice on it)

 

[Zambi]

I'm now thinking of something like an Irish Red, if at all possible.
Still with Kveik, and again a rsmall batch, 5-6 litres
Thinking of Simpsons pale ale malt and a little simpson caramalt.

For hop, I'm thinking of Fuggled, or Fuggles en Cascade.
But when to add?
60/10/2 minute?

Aa a reminder: this is what I got in stock

I got
Simpson pale ale malt
Simpson cara malt
Walts wheat malt
Walts pilsner malt
Walts lager malt
Saaz/fuggles/cascade/hallertau blanc and a little tetnanger

 

[Zambi]

Correction:
Maybe not Irish red ale per se, but a nice easy drinking red or amber ale....
Still with Vos Kveik though.

 

[Herm brews]

Pale ale malt/wheat malt/cara malt in proportions 85%/10%/5%
Hops: Cascade at 60/ Fuggles at 15 and 5
Call it beer

 

[Zambi]

Work in progress
Thanks Herm!

Same colour as the jar of marmelade behind it

 

[Zambi]

OK, on a roll as I started using my milk can fermenter and just bottled my cider...
I got a fermenter free!
Thinking of a wheat beer (weizen / wit bier)
2/3 wheat
1/3 pale ale
Saaz @ 30 minutes for an ibu of 10-11 (BU/GU around 0.23)
Obviously still Kveik.
Does this sound more or less doable?

 

[Herm brews]

Looks good - Call it marmalade?

 

[Donoroto]

Consider 50-50 for the wheat / pale. Too much wheat can clog things up, but if you have rice hulls that might work.

If the flavours of weitzen are important to you, the yeast is to be selected carefully.

 

[Sunfire96]

I think if you're doing Brew In a Bag then you don't need to worry about wheat glucans/proteins gumming things up

 

[Zambi]

Indeed!
BIAB....
Plus no control in temperatures. I would like a weizen, but that is currently not possible. So hoping that the fruity kveik will make it something in between a wit bier (like Hoegarden) and a weizen

 

[Zambi]

Just thinking:
Should I add some cloves?
I remember that as being quite clearly present in the weißen I've had...
Just 1 or 2 in a 5 litre batch?

 

[Nosybear]

Just thinking:
Should I add some cloves?
I remember that as being quite clearly present in the weißen I've had...
Just 1 or 2 in a 5 litre batch?

I'd make a tincture and add to taste. You normally get clove in Weissbier through cool fermentation using weizen yeast.

 

[Zambi]

With "add to taste", you mean adding when pouring the beer?
Or just before bottling?

 

[Nosybear]

With "add to taste", you mean adding when pouring the beer?
Or just before bottling?

Before bottling.

 

[levibrennan]

I'm new at this and wondering how to make dark beer without being too bitter?

 

[Herm brews]

I'm new at this and wondering how to make dark beer without being too bitter?

Welcome. You have made the first step in asking. There are lots of knowledgeable brewers here. Dark beers are not my forte, but someone likely will be along to offer good advice.

 

[Donoroto]

Dark cones from grain roast. Bitter comes from hops.

Excessive amounts of very dark grains can cause off flavors that some compare to bitterness. The solution is to keep the percentage of these grains to low numbers (often single-digit percentages).

 

[Nosybear]

I'm new at this and wondering how to make dark beer without being too bitter?

Malt selection is a big one: Choose "Debittered" or "Huskless" malts/grains. Another way of reducing bitterness is to keep the dark grains out of the mash an add them to the sparge, called "capping". I'm guessing you want the ashy, astringent bitterness that can come with dark grains reduced. Use lower Lovibond grains, say in the 300's rather than the really burnt stuff in the 500's.