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G85 Opshaug

196 calories 18.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 56 liters
Post Boil Size: 52 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 74% (brew house)
Source: JH
Calories: 196 calories (Per 330ml)
Carbs: 18.2 g (Per 330ml)
Created: Sunday March 3rd 2019
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OG: 1.054 FG: 1.008 ABV: 6.1% IBU: 5

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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 kg German - Bohemian Pilsner10 kg Bohemian Pilsner 38 1.9 74.1%
1.50 kg Flaked Wheat1.5 kg Flaked Wheat 34 2 11.1%
1.50 kg Flaked Rye1.5 kg Flaked Rye 36 2.8 11.1%
0.50 kg Cane Sugar0.5 kg Cane Sugar 46 0 3.7%
13.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g First Gold100 g First Gold Hops Leaf/Whole 4 Boil 10 min 6.29 100%
100 g / $ 0.00
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
20 - 37 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 274 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Edinburgh EH3
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 1 4 6 13 21
12g calcium chloride
2g salt
4g gypsum
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35 L Infusion -- 67 °C 60 min
mash out Temperature -- 72 °C 5 min
35 L fly Sparge -- 75 °C 60 min
Starting Mash Thickness: 2.5 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 45.4 L and adding 10.8 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 32.5
Mash volume with grains 41.1
Grain absorption losses -13
Remaining sparge water volume (equipment estimates 37.3 L) 37.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 56.2 L) 56
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 50 L) 52
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 52 L) 50
Total: 69.6  
Equipment Profile Used: System Default
 
Notes

Actual yeast: Opshaug Kveik #43

Tested 1.04.19 SG @ 1.037 addition of 1g WLN1000 nutrient and 500g sugar

Added 4.5L guava, lime, apple, coconut and spirulina

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  • Last Updated: 2019-09-22 15:39 UTC