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Rye and Juniper Kveik Ale

235 calories 23.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Sahti
Boil Time: 5 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 22 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.076 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Clément Granat
Calories: 235 calories (Per 330ml)
Carbs: 23.5 g (Per 330ml)
Created: Tuesday November 28th 2023
1.076
1.018
7.6%
2.8
4.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Les Maltiers - Jehanne D’Arc Pilsen Malt4 kg Jehanne D’Arc Pilsen Malt 37.3 1.33 57.1%
1.50 kg Viking - Vienna1.5 kg Vienna 37 1.91 21.4%
1 kg Weyermann - Rye Malt1 kg Rye Malt 36 3.7 14.3%
0.50 kg Weyermann - Carapils0.5 kg Carapils 34.5 1.35 7.1%
7 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Saaz30 g Saaz Hops Pellet 4.7 First Wort at 100 °C 10 min 2.82 100%
30 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
0.89 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2.08 g Epsom Salt Water Agt Mash 1 hr.
1 each Juniper branches Herb Mash 1 hr.
5.88 ml Lactic acid Water Agt Mash 1 hr.
1.25 g Salt Water Agt Mash 1 hr.
0.61 g Calcium Chloride (anhydrous) Water Agt Sparge 1 hr.
1.42 g Epsom Salt Water Agt Sparge 1 hr.
2.69 ml Lactic acid Water Agt Sparge 1 hr.
0.85 g Salt Water Agt Sparge 1 hr.
1 each Juniper branches Herb Sparge 30 min.
3 g Yeast Nutrient Other Boil 0 min.
 
Yeast
Kveik Yeastery - Stalljen
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
8 - 38 °C
Starter:
No
Fermentation Temp:
32 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 304 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.1 bar       Temp: 4 °C       CO2 Level: 3 g/l
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.5 L First step Strike 72 °C 67 °C 45 min
Second step Infusion 67 °C 72 °C 15 min
Mash out Top Off 72 °C 78 °C 5 min
12 L Sparge untill 22L is collected Fly Sparge 78 °C 78 °C 30 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 28 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 17.5
Mash volume with grains 22.1
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 13 L) 12.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.6 L) 22
Boil off losses -0.5
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 22
Going into fermentor 22
Total: 29.9  
Equipment Profile Used: System Default
 
Notes

First bring to a boil all the brew water, add the first juniper branches, let boil for 10min then turn off the heat and let infuse still 30min.
Split water for mash and sparge, let cool and start the brew when mash water is at strike temperature.

Second juniper branches are added at first wort just during lautering to mimic the traditional filtration process.

Traditionally this should be a raw beer but I prefer to do a short boil to be sure.


Stalljen kveik yeast got to final gravity in less than a day and a half!

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  • Last Updated: 2024-09-02 09:23 UTC