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#31 Nottingham #2 + Krispy #9 + Smallbeer: Kviek #1

Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 21.7 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 133 calories (Per 330ml)
Carbs: 11.9 g (Per 330ml)

Created: Sunday October 18th 2020

Original Gravity:

1.044

Final Gravity:

1.008

ABV (standard):

4.8%

IBU (tinseth):

29.4

SRM (morey):

13.8

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2 kg	Canadian - Pale 2-Row2 kg Pale 2-Row	36	1.75	38.8%
150 g	German - Acidulated Malt150 g Acidulated Malt	27	3.4	2.9%
500 g	Flaked Wheat500 g Flaked Wheat	34	2	9.7%
2 kg	United Kingdom - Maris Otter Pale2 kg Maris Otter Pale	38	3.75	38.8%
0.35 kg	Corn Sugar - Dextrose0.35 kg Corn Sugar - Dextrose	42	0.5	6.8%
150 g	United Kingdom - Chocolate150 g Chocolate - (late boil kettle addition)	34	425	2.9%
5.15 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
16 g	Magnum16 g Magnum Hops	Pellet	15	Boil	60 min	24.11	34.3%
14 g	Fuggles14 g Fuggles Hops	Pellet	4.5	Boil	20 min	3.83	30%
16.70 g	Fuggles16.7 g Fuggles Hops	Pellet	4.5	Boil	5 min	1.5	35.8%
46.70 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
16 g	Magnum (Pellet) 16 g Magnum (Pellet) Hops	24.11	34.3%
30.70 g	Fuggles (Pellet) 30.7 g Fuggles (Pellet) Hops	5.33	65.8%
46.70 g / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.
2 g	Yeast Nutrient	Other	Boil	20 min.
1 each	Whirlfloc	Water Agt	Boil	20 min.

Yeast

Lallemand - LALBREW® VOSS KVEIK ALE YEAST

Amount:	4 Grams	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	25 - 40 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 96 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Hamilton, Ontario, Canada City Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
35	9	16	33	26	84
Mash Chemistry and Brewing Water Calculator

Notes

Mash Ph with 150 g of acid malt was 5.31 - preboil.

Step mash:
Not flaked wheat! Ground up pearled wheat step mashed with 100g of 2 row for 20 mins followed by 20 min boil, 50 g of the acid malt was used for this.

Chocolate malt tea:
To 150g add 1 L boiling water. Stir and let steep for 10 mins. Strain liquid and set aside until the 15 min point.

Add 350g dextrose at 15 min point as well.

Wortchiller at 15 mins.

O.G: 1.042
_______
Small beer: Desiered final volume 21.7L

Leftover grain was steeped with 2kg of Pilsner malt in the range of 56-64, step mash up then natural cooldown for 4 hours while the first beer boilled.

Preboil O.G at above 25L= 1.031 (pre-dextrose addition as well)
Preboil Ph: 5.84 (Good for Kviek).
Hops: 7g Pekko @60, 21g Cascade + 350g dextrose @15, 7g Cascade @5.
Extra: 3g Yeast Nutrient, 1 whirlfloc @20
Yeast: 1/4 teaspoon kviel from Lallemand packet @35C, keep at this temp by placing fermenter in bucket with aquarium heater.
Post-boil O.G: 1.043 of 21.7L

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2020-12-01 22:17 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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