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Kvik RIS

233 calories 16.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 55.13 liters
Post Boil Size: 51.12 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Regitynot
Hop Utilization: 99%
Calories: 233 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)
Created: Wednesday April 22nd 2020
1.077
1.008
9.0%
189.2
40.0
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,000 g Munich Malt3000 g Munich Malt 36 7 38%
400 g Crisp Malting - Black400 g Black 34.5 600 5.1%
400 g Weyermann - Carafa Special Type 1 400 g Carafa Special Type 1 29.9 340 5.1%
400 g German - Chocolate Rye400 g Chocolate Rye 31 240 5.1%
400 g American - Roasted Barley400 g Roasted Barley 33 300 5.1%
400 g Aromatic Malt400 g Aromatic Malt 35 20 5.1%
400 g Flaked Wheat400 g Flaked Wheat 34 2 5.1%
2,000 g Belgian Candi Sugar - Amber/Brown (60L)2000 g Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 60 25.3%
500 g Crisp Malting - Extra Pale Ale Malt500 g Extra Pale Ale Malt 38 1.7 6.3%
7,900 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Chinook50 g Chinook Hops Leaf/Whole 13 Boil 60 min 67.99 25%
50 g Columbus50 g Columbus Hops Pellet 15 Boil 60 min 86.29 25%
50 g Centennial50 g Centennial Hops Leaf/Whole 10 Boil 15 min 25.95 25%
50 g Amarillo50 g Amarillo Hops Leaf/Whole 8.6 Boil 5 min 8.97 25%
200 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 ml Lactic acid Water Agt Mash 1 hr.
0.50 tsp Gypsum Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 131 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 104.7 g       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
28 4 150 0 45 33
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Strike 66 °C 66 °C 60 min
13 L Sparge 66 °C 75 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 12 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.7
Mash volume with grains 21.6
Grain absorption losses -5.9
Remaining sparge water volume (equipment estimates 14.4 L) 44.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.3 L) 55.1
Volume increase from sugar/extract (late additions) 1.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume (equipment estimates 20 L) 51.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 51.1 L) 20
Total: 61.9  
Equipment Profile Used: System Default
 
Notes

coffee & cacao nibs @ 10 boil

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-11-14 18:59 UTC
  • Snapshot Created: 2020-04-22 19:41 UTC
  • Link To Parent Recipe