Kveik Lagerbier / Hoppy Session (Oktoberfest)
172 calories
17.8 g
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
1 oz |
Herkules1 oz Herkules Hops |
|
Pellet |
17.2 |
Boil
|
45 min |
22.63 |
20% |
2 oz |
Styrian Cardinal2 oz Styrian Cardinal Hops |
|
Pellet |
8.3 |
Boil
|
10 min |
8.63 |
40% |
2 oz |
Multihead2 oz Multihead Hops |
|
Pellet |
8 |
Boil
|
10 min |
8.31 |
40% |
5 oz
/ $ 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
1 oz |
Herkules (Pellet) 0.99999999771257 oz Herkules (Pellet) Hops |
|
22.63 |
20% |
2 oz |
Styrian Cardinal (Pellet) 1.9999999954251 oz Styrian Cardinal (Pellet) Hops |
|
8.63 |
40% |
2 oz |
Multihead (Pellet) 1.9999999954251 oz Multihead (Pellet) Hops |
|
8.31 |
40% |
5 oz
/ $ 0.00
|
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
30 qt |
|
Infusion |
-- |
150 °F |
60 min |
Starting Mash Thickness:
1.25 qt/lb
|
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
7 ml |
Lactic acid
|
|
Water Agt |
Mash |
1 hr. |
8 g |
Gypsum
|
|
Water Agt |
Mash |
1 hr. |
Yeast
Bootleg Biology - Oslo
|
Amount:
|
1 Each |
Cost:
|
|
Attenuation (avg):
|
72%
|
Flocculation:
|
Medium |
Optimum Temp:
|
75 - 98 °F |
Starter:
|
No |
Fermentation Temp:
|
-
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
222 B cells required
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Priming
Method: dextrose
Amount: 7.5 oz
Temp: 34 °F
CO2 Level: 2.8 Volumes |
Target Water Profile
Light colored and hoppy
Notes
KVEIK LAGERBIER
5.5 gallons fermented with Bootleg Biology Oslo
Fermented at 90 degrees
Lagered for 4 weeks
DRY HOPPED KOLSCHBIER
5.5 gallons fermented with Imperial Yeast Dieter
Dry hopped with 4oz Huell Melon
Fermented for 1 week
Lagered for 3-4 weeks
OR
HOPPY SESSION ALE
5.5 gallons fermented with Imperial Yeast House
Dry hopped with 6oz of Mosaic & Simcoe
Mash grains with 15 qts. (14.2 L) soft water at 142 °F (61 °C) and hold for 30 minutes. Perform a decoction, pull 1/3 thick portion of the mash (~1.5 gallons/5.7 L) and bringing to a boil. Boil for 15 minutes being sure not to scorch the grain mix. Stir the decocted portion back into the main mash. The main mash should now settle at 155 °F (68 °C). Hold for a 30 minute rest. Mash out, vorlauf, and then sparge at 170 °F (77 °C) to collect enough wort to result in 5 gallons (19 L) after a 90-minute boil. Boil 90 minutes, adding hops at times indicated. Cool, aerate, and pitch yeast. Ferment at 50 °F (10 °C) until signs of fermentation have slowed considerably. Some diacetyl is noted in Pilsner Urqell, but if there is a strong diacetyl presence at this point, 2-4 days at 65 °F (18 °C) is advised. Rack to secondary and lager for 4-6 weeks at 40 °F (4 °C). After lagering is complete, bottle or keg as usual.
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Last Updated: 2019-08-31 05:54 UTC