Kveik lager #2 - Beer Recipe - Brewer's Friend

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Kveik lager #2

155 calories 14.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 67% (ending kettle)
Source: Sondre Bjarkum
Calories: 155 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)
Created: Saturday August 15th 2020
1.051
1.010
5.5%
33.7
5.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Bestmalz - BEST Pilsen2.5 kg BEST Pilsen 37 1.9 41.7%
2.50 kg Bestmalz - BEST Vienna2.5 kg BEST Vienna 37 3.8 41.7%
0.50 kg Bestmalz - BEST Munich0.5 kg BEST Munich 37 6.3 8.3%
0.50 kg German - Carapils0.5 kg Carapils 35 1.3 8.3%
6 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Galena20 g Galena Hops Pellet 12.1 Boil 60 min 27.34 25%
20 g Brewferm - Hallertau Mittelfrüh20 g Hallertau Mittelfrüh Hops Pellet 4.2 Boil 10 min 3.44 25%
20 g Saaz20 g Saaz Hops Pellet 3 Boil 10 min 2.46 25%
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 4.2 Boil 1 min 0.41 25%
80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Nutrient Other Boil 10 min.
1 each Protafloc Fining Boil 10 min.
10 ml CaCl2 Water Agt Boil 10 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Maridalsvannet
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Temperature 73 °C 67 °C 60 min
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 21
Mash volume with grains 25
Grain absorption losses -6
Remaining sparge water volume 14.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 20.1 L) 24
Estimated amount in fermentor 24
Total: 35.9  
Equipment Profile Used: System Default
 
Notes

--Style--

Categorised as a Munich Helles, though bitterness is more like a Czech lager. Adjust bittering to taste.


--Mash and Sparge--

Mash with as much water as possible, so as to sparge with as little water as needed to get to 29 litres of wort in kettle.

  • Mash at 65C for 60 minutes
  • Mash out at 72 for 10 minutes (optional, doesn't really matter)
    ------total mash 70 minutes------

  • Fly Sparge at 76C, stop sparging at 29l of wort in kettle


    --Water--
    Dash of CaCl2 for body. Should add during mash, added to boil since I forgot.
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  • Last Updated: 2020-11-13 20:44 UTC