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Extract Bitter 4

167 calories 15.3 g 12 oz
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Beer Stats
Method: Extract
Style: Best Bitter
Boil Time: 15 min
Batch Size: 1.75 gallons (fermentor volume)
Pre Boil Size: 2 gallons
Post Boil Size: 1.6 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 68% (steeping grains only)
Hop Utilization: 99%
Calories: 167 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Monday October 3rd 2022
1.051
1.010
5.4%
22.3
25.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1.50 lb Briess - DME Pale Ale1.5 lb DME Pale Ale 45 14.51 68.6%
8 oz GB - Invert Sugar No 38 oz Invert Sugar No 3 36 120.19 22.9%
2 lbs / £ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
3 oz Mecca Grade - Opal 443 oz Opal 44 36 45 8.6%
£ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Warrior0.25 oz Warrior Hops Pellet 16 Boil 15 min 22.31 100%
0.25 oz / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.70 g Calcium Chloride (anhydrous) Water Agt Boil 0 min.
0.70 g Gypsum Water Agt Boil 0 min.
1 g Baking Soda Water Agt Boil 0 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 29 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.02 Volumes
 
Target Water Profile
Distilled
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 153 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 1.85 g | 7.4 qt) 1.87 7.5  
Mash volume with grains (equipment estimates 1.85 g | 7.4 qt) 1.88 7.5  
Grain absorption losses (steeping) -0.02 -0.1  
Volume increase from sugar/extract (early additions) 0.15 0.6  
Pre boil volume (equipment estimates 1.98 g | 7.9 qt) 2 8  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil volume 1.6 6.4  
Top off amount 0.15 0.6  
Going into fermentor 1.75 7  
Total: 2.02 8.1
Equipment Profile Used: System Default
 
Notes

This is the winner. The kveik works well but had to add 1 gram baking soda to round out the final beer. The kveik apparently leaves an elevated pH so the beer had a bit of a tang. The baking soda smoothed it out.

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  • Last Updated: 2023-02-11 20:25 UTC