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Rask Gammel Brun - GF Oud Bruin with Kveik

212 calories 17.5 g 12 oz
Beer Stats
Method: All Grain
Style: Oud Bruin
Boil Time: 45 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 95% (brew house)
Source: Stuart
Calories: 212 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created Tuesday July 28th 2020
1.065
1.010
7.3%
0
33.07
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Grouse Malt House - US - Grouse Malt House - Millet Malt, Pale4 lb US - Grouse Malt House - Millet Malt, Pale 29 1.5 32.7%
2 lb Grouse Malt House - US - Grouse Malt House - Millet Malt, Munich2 lb US - Grouse Malt House - Millet Malt, Munich 28 7 16.3%
1 lb Grouse Malt House - US - Grouse Malt House - Millet Malt, CaraMillet1 lb US - Grouse Malt House - Millet Malt, CaraMillet 28 5 8.2%
1 lb Grouse Malt House - US - Grouse Malt House - Pale Buckwheat Malt1 lb US - Grouse Malt House - Pale Buckwheat Malt 30 2.9 8.2%
1 lb CA - Raw unmalted millet1 lb CA - Raw unmalted millet 20 3 8.2%
8 oz Grouse Malt House - US - Grouse Malt House - American Roast Millet Malt8 oz US - Grouse Malt House - American Roast Millet Malt 25 18 4.1%
8 oz Eckert Malting - US - Eckert Malting - Rice Malt, Naked Gas Hog8 oz US - Eckert Malting - Rice Malt, Naked Gas Hog 20 350 4.1%
4 oz Grouse Malt House - US - Grouse Malt House - Millet Malt, Caramel C2404 oz US - Grouse Malt House - Millet Malt, Caramel C240 27 240 2%
1 lb CA - Dried figs1 lb CA - Dried figs 30 3 8.2%
1 lb BE - Candi Syrup, D-1801 lb BE - Candi Syrup, D-180 32 180 8.2%
12.25 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Tettnang, U.S.2 oz Tettnang, U.S. Hops Pellet 3 Dry Hop 5 days 100%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4.5 gal Beta glucan rest Infusion 104 °F 10 min
Protein rest. Add Fungamyl, Ondea & Termamyl Temperature 130 °F 20 min
Pullulanase activity Temperature 140 °F 30 min
Gelatinization Temperature 175 °F 60 min
2.75 gal Sparge 168 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
15 ml Ondea Pro enzyme Other Mash 0 min.
10 ml Termamyl alpha amylase Other Mash 0 min.
10 ml Fungamyl maltogenic alpha amylase Other Mash 0 min.
 
Yeast
Propagate Lab - Kveik Voss
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
90 - 105 °F
Starter:
No
Fermentation Temp:
95 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 105 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 24.51 psi       CO2 Level: 2.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
43.2381 23.8095 38.2275 61.8836 65.4974 141.212
Mash Chemistry and Brewing Water Calculator
 
Notes
  • Pre-acidify wort to pH 4.2 before boiling.
  • Chop up dried figs and reconstitute with wort from kettle. Add to the last 10 minutes of boil.
  • Pitch Lallemand Sour Pitch (L. Plantarum) into 35C wort. 12-18h later add kveik yeast. I added yeast when wort was 3.28 pH.

    This is a mixed culture beer, not a kettle sour.
Recipe Photos
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-11-03 23:28 UTC
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