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Norwegian Kriek

159 calories 11.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 90 min
Batch Size: 34 liters (fermentor volume)
Pre Boil Size: 43 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Wild Sensing Brewing
Calories: 159 calories (Per 330ml)
Carbs: 11.7 g (Per 330ml)
Created: Wednesday February 21st 2018
1.053
1.006
6.2%
9.4
6.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Belgian - Pilsner3.5 kg Pilsner 37 1.6 48.6%
2 kg Belgian - Wheat2 kg Wheat 38 1.8 27.8%
1 kg Belgian - Unmalted Wheat1 kg Unmalted Wheat 36 2 13.9%
300 g Belgian - Munich300 g Munich 38 6 4.2%
200 g Candi Syrup - Belgian Candi Syrup - Golden (5L)200 g Belgian Candi Syrup - Golden (5L) 32 5 2.8%
200 g Belgian - Special B200 g Special B 34 115 2.8%
7.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Willamette10 g Willamette Hops Pellet 4.5 Boil 30 min 2.78 16.7%
50 g Willamette50 g Willamette Hops Pellet 4.5 Whirlpool at 80 °C 30 min 6.62 83.3%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Yeast nutrient Other Boil 15 min.
0.50 each Whirlfloc Other Boil 15 min.
9 kg Cherry Flavor Secondary 90 days
 
Yeast
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Low
Optimum Temp:
21 - 29 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 557 B cells required
WLP648, WLP653
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 557 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Nordstrand (Skullerud), Oslo, Norway
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
21 L Infusion -- 55 °C 20 min
Sparge -- 68 °C 90 min
Sparge -- 78 °C 30 min
Starting Mash Thickness: 3.2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.2 L/kg 22.4
Mash volume with grains 27
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 28.2 L) 28.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 42.9 L) 43
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 34.3
Hops absorption losses (whirlpool, hop stand) -0.3
Going into fermentor 34
Total: 50.8  
Equipment Profile Used: System Default
 
Notes

WLP644 3gen Starter aim for 400B cells
WLP648 2gen Vial of 5 ml slurry
WLP653 1gen New vial

Dregs
3 x Mariage Parfait
4 x Oude Kriek Boon
1 x 50/50

A blend of Brett Brux at fruting.

Primary in a 30L bucket for 3 months, i top the rest of in a 5L carboy.

Secondary add 9kg of fruit in a 30L Glas carboy.



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  • Last Updated: 2019-01-08 09:34 UTC