HerBic @ kveik - Beer Recipe - Brewer's Friend

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HerBic @ kveik

160 calories 12.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 90 min
Batch Size: 48 liters (fermentor volume)
Pre Boil Size: 57 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Wild SenSing Brewing
Calories: 160 calories (Per 330ml)
Carbs: 12.4 g (Per 330ml)
Created: Saturday March 31st 2018
1.053
1.007
6.0%
2.2
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Belgian - Pilsner6 kg Pilsner 37 1.6 54.5%
3 kg Belgian - Wheat3 kg Wheat 38 1.8 27.3%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 9.1%
0.50 kg Belgian - CaraVienne0.5 kg CaraVienne 34 20 4.5%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 2 4.5%
11 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Hallertau Hersbrucker10 g Hallertau Hersbrucker Hops Pellet 4 Boil 30 min 1.71 68.5%
4.60 g Hallertau Hersbrucker4.6 g Hallertau Hersbrucker Hops Pellet 4 Boil 15 min 0.51 31.5%
14.60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
1 tsp Yeast nutrient Fining Boil 15 min.
20 g Dried Blueberry stem/leaf/berry Flavor Boil --
10 g Dried Heather flower Flavor Boil --
10 g Dried Juniper shoots Flavor Boil --
10 g Dried Lingonberry leaf/flower Flavor Boil --
10 g Dried Spruce shoots Flavor Boil --
 
Yeast
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
21 - 29 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 629 B cells required
WLP644 A20 CITRUS and house kveik blend with bacteria
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 629 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
33 L Hold at 55c for 10min Infusion -- 60 °C 20 min
Temperature -- 65 °C 90 min
KO at 72c for 10 min Temperature -- 72 °C 10 min
7 L to rise to 72c fast Infusion -- 75 °C --
30 L Fly Sparge -- 75 °C 30 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.62 L. Suggest reducing initial water volume to 45.4 L and adding 11.22 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 33
Mash volume with grains 40.3
Grain absorption losses -11
Remaining sparge water volume (equipment estimates 35.5 L) 35.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56.6 L) 57
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 48
Going into fermentor 48
Total: 68.9  
Equipment Profile Used: System Default
 
Notes

Made a 2L tea with the dried herbs at 80c under mashing..
and rinse with wort 2 time's, at 80c and 98c under boil up.

Possible fruit add.. to 3 X 11L

Blackcurrant 100-200g/L
Blueberry 200-300g/L
Cherry 200-300g/L
Raspberry 200-300g/L
Rhubarb 50g-100g/L
Lingonberry 100-200g/L

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  • Last Updated: 2018-04-15 00:34 UTC