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Kettle Sour Berry Kveik

162 calories 14.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 60 liters
Pre Boil Gravity: 10.0 °P (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 162 calories (Per 330ml)
Carbs: 14.6 g (Per 330ml)
Created: Wednesday October 31st 2018
13.2 °P
2.5 °P
5.7%
19.7
5.7
3.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg German - Wheat Malt4 kg Wheat Malt 37 2 22.1%
6 kg German - Pale Ale6 kg Pale Ale 39 2.3 33.2%
2 kg Raspberry2 kg Raspberry - (late boil kettle addition) 3.15 0 11.1%
2 kg Blackberry2 kg Blackberry - (late boil kettle addition) 3.6 0 11.1%
2 kg Cherry2 kg Cherry - (late boil kettle addition) 6.3 0 11.1%
2 kg Currant, red2 kg Currant, red - (late boil kettle addition) 2.7 0 11.1%
60 g German - Carafa I60 g Carafa I - (late boil kettle addition) 32 340 0.3%
18.06 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Slavianka60 g Slavianka Hops Pellet 5.2 Boil 60 min 17.35 60%
40 g Slavianka40 g Slavianka Hops Pellet 5.2 Boil 5 min 2.31 40%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 ml Klarex Fining Primary 0 min.
1.50 L Sour milk Other Other 0 min.
 
Yeast
The Yeast Bay - Sigmund's Voss Kveik
Amount:
1 Each
Cost:
Attenuation (avg):
80.5%
Flocculation:
High
Optimum Temp:
21 - 38 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
30 L Infusion -- 67 °C 60 min
30 L Sparge -- 78 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.2 L. Suggest reducing initial water volume to 37.66 L and adding 10.8 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 30.2
Mash volume with grains 36.8
Grain absorption losses -10.1
Remaining sparge water volume (equipment estimates 29.2 L) 40.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 48.5 L) 60
Volume increase from sugar/extract (late additions) 7.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 50
Going into fermentor 50
Total: 71  
Equipment Profile Used: System Default
 
Notes

After sparging, boil for 15 minutes. Cool down to ~40 C. Add 1.5L soured milk, raspberry flavored works fine, and let sour for two days at 40-43 C.

After souring, boil for 60 minutes and add hops as specified. Add berries (or berry puree, 1kg instead of 2 of each berry type) with 15 minutes left of boil. Cool down to ~32 C before pitching the kveik (Midtbust is used for this recipe, not Sigmund's).

Ferment for 2-3 days at 32 C until the correct FG is obtained.

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  • Last Updated: 2018-11-08 17:22 UTC