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IPA Kveik

188 calories 19.2 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 27 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 188 calories (Per 330ml)
Carbs: 19.2 g (Per 330ml)
Created: Wednesday August 14th 2019
1.061
1.015
6.1%
5.4
6.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 kg United Kingdom - Maris Otter Pale6.5 kg Maris Otter Pale 38 3.75 86.7%
1 kg German - Wheat Malt1 kg Wheat Malt 37 2 13.3%
7.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Citra5 g Citra Hops Leaf/Whole 11 Boil 5 min 0.85 25%
2 g Magnum2 g Magnum Hops Leaf/Whole 15 Boil 30 min 1.78 10%
5 g Chinook5 g Chinook Hops Leaf/Whole 13 Boil 0 min 25%
5 g Citra5 g Citra Hops Leaf/Whole 11 Boil 0 min 25%
3 g Chinook3 g Chinook Hops Leaf/Whole 13 Boil 45 min 2.76 15%
20 g / $ 0.00
 
Yeast
Crescat Labs - CL018 Kveik & Fox
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
20 - 40 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 126 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
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
Steeping -- 60 °C 30 min
Sparge -- 64 °C 60 min
Starting Mash Thickness: 2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 15
Mash volume with grains 20
Grain absorption losses -7.5
Remaining sparge water volume (equipment estimates 23.2 L) 22.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.8 L) 29
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 24 L) 27
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 27 L) 24
Total: 37.4  
Equipment Profile Used: System Default
 
Notes

Experiment using WC Ragnar Kveik yeast. Will keep constant temp of 25 degrees for one batch and leave other small batch with no temp control.

Low hop volume very low bittering to bring out yeast esters.

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  • Last Updated: 2019-08-14 09:36 UTC