Kveik High Red (I) Pale Ale - Beer Recipe - Brewer's Friend

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Kveik High Red (I) Pale Ale

229 calories 19.8 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 24.02 liters (ending kettle volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 60% (ending kettle)
Source: LTS
Hop Utilization: 88%
Calories: 229 calories (Per 330ml)
Carbs: 19.8 g (Per 330ml)
Created: Thursday March 25th 2021
1.075
1.013
8.2%
66.5
9.0
n/a
270.86
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.30 kg ZA - Pale Malt4.3 kg Pale Malt R 26.54 / kg
R 114.11 		37.6 3.5 64.2%
750 g German - CaraRed750 g German - CaraRed R 43.33 / kg
R 32.50 		34 20 11.2%
1 kg Weyermann - Munich Type I1 kg Munich Type I R 28.33 / kg
R 28.33 		38 6 14.9%
500 g Rolled Oats500 g Rolled Oats R 30.00 / kg
R 15.00 		33 2.2 7.5%
150 g Brown Sugar150 g Brown Sugar 45 15 2.2%
6,700 g / R 189.94
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g T90 SAB Blend40 g T90 SAB Blend Hops R 0.32 / g
R 12.80 		Pellet 13.6 Boil 60 min 46.14 34.8%
35 g Yakima Valley Hops - Southern Passion35 g Southern Passion Hops R 0.47 / g
R 16.32 		Pellet 10.4 Boil 10 min 11.19 30.4%
40 g T90 SAB Blend40 g T90 SAB Blend Hops R 0.32 / g
R 12.80 		Pellet 13.6 Boil 5 min 9.2 34.8%
115 g / R 41.92
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
0.50 Each
Cost:
R 78.00 / each
R 39.00
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
30 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 153 B cells required
R 39.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.66 bar       Temp: 2 °C       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
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
20 L Strike 69 °C 65 °C 60 min
Temperature -- 75 °C 10 min
9 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 5.6
Mash volume with grains 7.1
Grain absorption losses -2.3
Remaining sparge water volume 24.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 3
Pre boil volume (equipment estimates 30.3 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil volume (equipment estimates 23.7 L) 24
Estimated amount in fermentor 24
Total: 30.1  
Equipment Profile Used: System Default
 
Notes

My BIAB system has 11 litres of dead space.

Thus mash as thick as possible and keep an eye out for a stuck mash.

Thus going for a 2 to 2.5 l/kg mash thickness. But I only get 3 to 3.5 effective thickness, this creates a reduced efficiency and lower conversion of sugars. Thus I'll mash as thick as possible boil 90 minutes total and sparge as effective as my system allows.

The boil-off rate is about 1L/10 minutes at 60% power of 4KW element.

Thus I aim for 33 litres maximum for a pre-boil volume and an SG of 1.055. Then boil to 30L volume (SG 1.061) to start 60minute hops addition. And then normal boil times.

The chances of hitting my gravity with such a large dead space are unlikely. This recipe will be tweaked for my system as time goes by.

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  • Last Updated: 2021-03-31 17:32 UTC