Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
6.5 gal |
|
Temperature |
-- |
65 °F |
360 min |
4 gal |
|
Temperature |
212 °F |
116 °F |
60 min |
4 gal |
|
Temperature |
212 °F |
140 °F |
60 min |
4 gal |
|
Temperature |
212 °F |
154 °F |
60 min |
Starting Mash Thickness:
1.5 qt/lb
|
Target Water Profile
Balanced Profile
Notes
The night before brewing, mill the grains, mix with about 11 quarts (10.4 liters) of unheated water, and rest it overnight. In the morning, add 7 quarts (6.6 liters) of boiling water, rest 60 minutes, then repeat that step with the same volume two more times. (That should get you steps around 116°F/47°C, 140°F/60°C, and 154°F/68°C—or don’t worry about it because the farmers weren’t recording temperatures.) Recirculate until the runnings are free of particles, then run off into the kettle. That should get you about 7 gallons (26.5 liters) of wort, or sparge/top up as needed. Boil for 120 minutes—or longer, if you like—adding hops and bog myrtle (if using) according to the schedule. (Optionally, brew a hop tea instead—see Brewer’s Notes.) Cool to about 99°F (37°) and pitch the kveik; ferment warm or at ambient temperatures. Primary fermentation should take only a few days, then chill, package, and carbonate as desired.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2025-06-18 12:53 UTC
For quick copying and pasting to a text based forum or email.
Click the Download as HTML file button below.
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 $ |
Cost % |
Fermentables |
$ |
|
Steeping Grains (Extract Only) |
$ |
|
Hops |
$ |
|
Yeast |
$ |
|
Other |
$ |
|
Cost Per Barrel |
$ 0.00 |
|
Cost Per Pint |
$ 0.00 |
|
Total Cost |
$ 0.00 |
|
Discussion about this recipe:
Back To Top