10. Oat Cream Kveik Beer Recipe | All Grain American Pale Ale | Brewer's Friend
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10. Oat Cream Kveik

177 calories 16.7 g 330 ml
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 177 calories (Per 330ml)
Carbs: 16.7 g (Per 330ml)
Created: Saturday March 27th 2021
1.058
1.012
6.0%
25.6
3.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Crisp Malting - Extra Pale Maris Otter5 kg Extra Pale Maris Otter 37.5 2 88.5%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 8.8%
0.15 kg Lactose (Milk Sugar)0.15 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 2.7%
5.65 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Whirlpool at 100 °C 35 min 13.59 25%
50 g Citra50 g Citra Hops Pellet 11 Whirlpool at 100 °C 35 min 11.96 25%
15 g Mosaic15 g Mosaic Hops Pellet 12.5 Dry Hop (High Krausen) at 35 °C 5 days 7.5%
15 g Citra15 g Citra Hops Pellet 11 Dry Hop (High Krausen) at 35 °C 5 days 7.5%
35 g Citra35 g Citra Hops Pellet 11 Dry Hop 3 days 17.5%
35 g Mosaic35 g Mosaic Hops Pellet 14.5 Dry Hop 3 days 17.5%
200 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 65 °C --
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
25 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
12 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Sparge 30 min.
11 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Home
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes
  1. 1st dry hop at racking to fermenter
  2. Pitch and ferment at 35C
  3. 2nd dry hop at day 3.
Recipe Picture
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-03-28 09:14 UTC
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