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Fri flyt 4

11180 calories 1164.8 g 19 L
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Beer Stats
Method: Extract
Style: Specialty IPA: White IPA
Boil Time: 2 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 4 liters
Post Boil Size: 2.7 liters
Pre Boil Gravity: 1.347 (recipe based estimate)
Post Boil Gravity: 1.514 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Jan Erik Johansen
Calories: 11180 calories (Per 19L)
Carbs: 1164.8 g (Per 19L)
Created: Tuesday December 6th 2022
1.063
1.016
6.2%
0.0
8.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,362 g Briess - DME Pilsen Light1362 g DME Pilsen Light 45 2 31.2%
3,000 g GB - Hopped extract - wheat3000 g GB - Hopped extract - wheat 35 10 68.8%
4,362 g / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Nelson Sauvin50 g Nelson Sauvin Hops Pellet 12.5 Dry Hop 5 days 50%
50 g Simcoe50 g Simcoe Hops Pellet 12.7 Dry Hop 5 days 50%
100 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 each Habanero Spice Boil 2 min.
 
Yeast
White Labs - Opshaug Kveik Ale Yeast WLP518
Amount:
0.20 Liters
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
25 - 30 °C
Starter:
No
Fermentation Temp:
30 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
Quick Water Requirements
Water Liters
Boil water added to kettle (equipment estimates -0.1 L) 1
Volume increase from sugar/extract (early additions) 3
Pre boil volume (equipment estimates 2.9 L) 4
Boil off losses -0.2
Post boil volume 2.7
Top off amount 19.3
Going into fermentor 22
Total: 20.3  
Equipment Profile Used: System Default
 
Notes

A quick brew. Place extract in hot water for 20 minutes. Chop 4 habanero chilies and put in a hop bag. Use gloves. Bring 4 litres of water to a boil, and add the habanero bag. Boil for a couple of minutes. Transfer to fermentor. Add dry extract, stir, and then add liquid extract. Stir well. Fill up with cold tap water (total 22 l). Stir again, and oxygenate. Make sure the wort holds about 20-30 degrees C. Pitch kveik. Add dry hops on day 3.

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  • Last Updated: 2022-12-13 20:03 UTC