Low Octane Session Hazy (no boil) - Beer Recipe - Brewer's Friend

Low Octane Session Hazy (no boil)

52 calories 6.5 g
Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 0 min
Batch Size: 34 liters (fermentor volume)
Pre Boil Size: 38 liters
Post Boil Size: 34 liters
Pre Boil Gravity: 1.016 (recipe based estimate)
Post Boil Gravity: 1.017 (recipe based estimate)
Efficiency: 80% (brew house)
Source: G
Calories: 52 calories (Per )
Carbs: 6.5 g (Per )
Created: Thursday December 13th 2018
1.017
1.006
1.5%
12.4
5.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg Great Western - Domestic 2-Row1.5 kg Domestic 2-Row 37 2 60%
0.50 kg American - Caramel / Crystal 40L0.5 kg Caramel / Crystal 40L 34 40 20%
0.50 kg Rolled Oats0.5 kg Rolled Oats 33 2.2 20%
2.50 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
112 g Mosaic112 g Mosaic Hops Pellet 12.5 Hop Stand at 77 °C 20 min 12.35 40%
168 g Mosaic168 g Mosaic Hops Pellet 12.5 Dry Hop at 20 °C 2 days 60%
280 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
39 L Yes, 39L. Full Vol mash. 3.5c hotter than desired strike temp Infusion 84 °C 80 °C 30 min
Starting Mash Thickness: 8 L/kg
Starting Grain Temp: 20 °C
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
5 g Gypsum Water Agt Mash 0 min.
3 g Baking Soda Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
65%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
37 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 74 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Lauter into keg

EACH keg (coming in hot)
2g gypsum per
whirlflocc
5g Nute
2g table salt
Fermcap

Add keg hop at 18 hours in.

Top up with hop tea 2oz per 2-4L of water boiled for 60 mins split between two kegs if necessary. Add fining agent, and hop tea liquid through liquid port in when cold via PET bottle
Mash Chemistry and Brewing Water Calculator
 
Notes

Current awesome example has 5.6 mash ph and no extra in boil.

1.032 @ 66c mash was really good
other riff is lowered OG and higher FG (71c mash)
also, 2.5g or 5.g per keg of gypsum

VERY close to perfect for such a small beer

v4? Overshot gravity with lower eff settings (1.029 w/ malto). Lowering base grain from 3kg to 2.5kg. Wort tastes great at 74c mash for 45 mins and had good efficiency too. Backing down flaked barley to .25kg as it's a little husky/grainy early on. Very good three days in. Riff upon riff eliminate 2.5g gypsum in favor of extra CaCL in mash (high chloride in favor of high sulfate)

V5 - Backed down the initial salting 3g & 3g in mash. Backed down flaked from 15 to 7.5% is perfect. Smooth all the way around. Love the keg additions of salt and maltodextrine. Mosaic is clutch. More impressionable than centennial. A 1/2 mosiac / 1/2 simcoe DH sounds great. To take this from hazy IPA territory to slightly more bitey session IPA it needs some boiled hops somewhere.

V6 = salting is perfect both mash and keg wise. Gonna bring down the mash temp slightly to 76c. Voss is great. Bringing down base grain to 1.5kg

V7 = 1.018 is great with 79c 30 minute mash. 2g of table salt per keg is undetectable taste wise but helps with mouth feel. 33c is the max ferment I can muster. Fermentation was done in 12 hours. 60 hours ferment time total. Keg hopped then in the fridge. awesome.

-------------
V2 Fermented at 35c. Keg hopped at 24 hours w/ dry Voss. Fast. Sweet on the nose. Fruity pebbles. Surprisingly dense body for 3.3%. Voss orange is strong. Maybe Voss + another kveik for 10 gallon. .5 oz for hops that accenuate bitterness1 oz for voss

V3 - Subbed in Vienna. Tried Ebbegarden. Lacks voss creamsicle (That's a positive). Centennial is my hop. Went with 2oz FWH but.
Could pull back to 1oz FWH. Full bodied enough. Maybe pull back boil gypsum to 5g? This is reviewing a 4 day beer

V4 - Could pull back to 3.5kg Vienna for even more sessionability + 5g gypsum?

V5 - 8g gypsum in the boil is fine. Prefer Ebbegarden for less oranges esters than voss. Somewhere between 1 and 2 oz for FWH. Back down fermentation down to 30c because I can and pick up smokeyness from high DH temp depending on the day. Will try Ebbegarden vs Framgarden.

V6 - Heat stick sharted out so beer wasn't exactly boiled. Vienna -> MO in this beer. 8g gypsum in the boil is fine. Framgarden is legit. 1.25-1.5 oz FWH is nice too. 67-69c is a nice mash temp. Reducing baking soda by 50% (in glass with some lactic really pulls out the fruityness and sharpens up the body). Next time half XYZ (voss, ebb, fram) and half Olso. Going to try a little dextrose with the high mash to retain body but crisp up the ass end. 1.034 w/ grain conditioning

V7 - 5g gyp, 2.5g of baking soda in the boil. 3oz of DH in the keg. 68-69c mash. From fresh dry Voss, 18 hours DH and 48 hours into fridge!

V8. Going to try and mash slightly lower: 69c. Errored and added 500g of crystal. Is this a good thing? Would like to finish at 1.006ish. Battling between .5 oz and 1oz FWH. What I'm drinking now at 1 oz is pretty awesome (voss? framgarden? not ebbegarden?). With some age, 5oz is the right call. Love the 500g of crystal. Oslo worked out well with some time.

V9: Going .5 oz. 500g of crystal. Oslo/Lutra vs Framgarden. Salting is perfect, body good. DH 18 hours in .

V10: with maltodextrine, extra crystal and flaked barley, need to mash at 66 to get slightly better attenuation. Otherwise, getting VERY close to perfect!


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Brew Count: 1
Last Updated: 2023-08-17 02:08 UTC

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