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Dutch-Style Kuit, Kuyt or Koyt

188 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 120 min
Batch Size: 30 gallons (fermentor volume)
Pre Boil Size: 33.05 gallons
Post Boil Size: 30 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Nicholas Holtey
Calories: 188 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Wednesday March 19th 2025
1.057
1.014
5.5%
31.2
7.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
35 lb Simpsons - Golden Naked Oats35 lb Golden Naked Oats 27 7 44.9%
21 lb Dingemans - Pilsen21 lb Pilsen 36.8 1.7 26.9%
17 lb American - White Wheat17 lb White Wheat 40 2.8 21.8%
1 lb Weyermann - Acidulated1 lb Acidulated 27 3.4 1.3%
4 lb Rice Hulls4 lb Rice Hulls 0 0 5.1%
78 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 oz Mount Hood6 oz Mount Hood Hops Pellet 6.1 Boil 60 min 22.9 50%
6 oz Mount Hood6 oz Mount Hood Hops Pellet 6.1 Boil 10 min 8.3 50%
12 oz / $ 0.00
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 558 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 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
Protein Rest Steeping 113 °F 113 °F 20 min
25 gal Step Infusion 142 °F 142 °F 30 min
Step Infusion 158 °F 158 °F 30 min
15 gal Mashout Sparge 170 °F 170 °F 10 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 33.45 gal (133.8 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 21.45 gal (85.8 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 40.37 gal (161.46 qt). Suggest reducing strike water volume to 5.76 gal (23.04 qt) and adding 28.37 gal (113.46 qt) sparge/top-off. 34.13 136.5  
Strike water volume at mash thickness of 1.75 qt/lb 34.13 136.5  
Mash volume with grains 40.37 161.5  
Grain absorption losses -9.75 -39  
Remaining sparge water volume (equipment estimates 9.33 g | 37.3 qt) 8.93 35.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 33.45 g | 133.8 qt) 33.05 132.2  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.45 -1.8  
Post boil Volume 30 120  
Going into fermentor 30 120  
Total: 43.05 172.2
Equipment Profile Used: System Default
 
Notes

This style of beer was popular in the Netherlands from 1400-1550

4.7 - 7.9%
25 - 35 IBUs
5 - 12.5 SRM
OG 1.050 - 1.080
FG 1.006 - 1.015

The distinctive character of this beer is derived from the use of at 'least' 45 percent oat malt, at least 20 percent wheat malt with pale malt making up the remainder of the grain bill.

According to original Dutch regulations, the malt proportions were 9-6-3: 50% oat, 33% barley and 17% wheat.

Kuyt is a bitter beer, with a dominant hop flavor. Kuyt beers were brewed with hop varieties that are no longer in existence, therefore, for the current Kuyt beers are brewed with varieties like Hallertau Mittelfrüh, Saaz, Tettnang, Spalt, or East Kent Goldings.

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  • Last Updated: 2025-03-19 16:44 UTC