voss kveik smash BIAB Beer Recipe | BIAB Specialty IPA: New England IPA | Brewer's Friend
Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

voss kveik smash BIAB

189 calories 17.2 g 330 ml
Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 189 calories (Per 330ml)
Carbs: 17.2 g (Per 330ml)
Created: Monday April 29th 2024
1.062
1.012
6.6%
28.6
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.40 kg Weyermann - Pilsner5.4 kg Pilsner 36 1.5 100%
5.40 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
170 g Cascade170 g Cascade Hops Pellet 7 Whirlpool 20 min 28.61 100%
170 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L Strike 68 °C 67 °C 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
0.10 g Salt 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) 111 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 115.5 g       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
"voss kveik smash BIAB" Specialty IPA: New England IPA beer recipe by Brewer #416558. BIAB, ABV 6.62%, IBU 28.61, SRM 3.35, Fermentables: (Pilsner) Hops: (Cascade) Other: (Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Salt)
Brewer's Friend Logo
Last Updated and Sharing
 
42
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-04-30 01:05 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top