KviekSilver - Beer Recipe - Brewer's Friend

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KviekSilver

160 calories 15 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 70% (brew house)
Source: TomR
Calories: 160 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Friday June 15th 2018
1.049
1.010
5.1%
35.7
6.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Golden Promise8 lb Golden Promise 37 3 94.1%
0.50 lb American - Caramel / Crystal 20L0.5 lb Caramel / Crystal 20L 35 20 5.9%
8.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Mandarina Bavaria0.5 oz Mandarina Bavaria Hops Pellet 9.5 Boil 30 min 17.84 20%
0.50 oz Mandarina Bavaria0.5 oz Mandarina Bavaria Hops Pellet 9.5 Boil 10 min 8.42 20%
1.50 oz Mandarina Bavaria1.5 oz Mandarina Bavaria Hops Pellet 9.5 Whirlpool at 180 °F 15 min 9.49 60%
2.50 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
Yes
Fermentation Temp:
90 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 103 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Yellow Full Bru'n Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 5 70 55 0
Mash Ph expected = 5.35, targeting <5.4 for Blonde Ale
Adding 1.1g Gypsum, 1.1g CaCl2, 1.2g Malic acid to Mash
Adding 1.3g Gypsum, 1.3g CaCl2, 0.8g Malic acid to Sparge

Suffolk County Zone 1 Water averages
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.66 10.6  
Mash volume with grains 3.34 13.3  
Grain absorption losses -1.06 -4.3  
Remaining sparge water volume (equipment estimates 4.75 g | 19 qt) 5.16 20.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.09 g | 24.4 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 4.56 18.2  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
Going into fermentor 4.5 18  
Total: 7.81 31.3
Equipment Profile Used: System Default
 
Notes

Intentionally underpitching yeast per Lars recommendation. actual rec is to pitch one tsp per 5g. Fermented in corny keg, with blow off tube for first 8-10 hours, then replaced with spunding valve set to 30 psi to carb at room temp as ferm finishes up. temp will be maintained with water bath and aquarium heater linked to ferm temp controller.

hoping for spicy orange character from the yeast to compound with tangerine from the mandarina bavaria.

Mash with 3.5G, Sparge with 4G to hit ~6.5G collected

Assume .125G/lb absorption for grain

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  • Last Updated: 2018-06-16 00:58 UTC