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Voss Kveik Sour ale

177 calories 16.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Wild Specialty Beer
Boil Time: 30 min
Batch Size: 22.5 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: JH
Calories: 177 calories (Per 330ml)
Carbs: 16.7 g (Per 330ml)
Created Friday January 19th 2018
1.058
1.012
6.03%
0
5.33
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg United Kingdom - Golden Promise4.5 kg Golden Promise 37 3 75%
0.75 kg Flaked Wheat0.75 kg Flaked Wheat 34 2 12.5%
0.75 kg Simpsons Rye Malt0.75 kg Simpsons Rye Malt 40 3 12.5%
6 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
70 g Nelson Sauvin70 g Nelson Sauvin Hops Leaf/Whole 12.5 Dry Hop 5 days 100%
70 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
24 L Infusion 68 °C 60 min
24 L Temperature 75 °C 10 min
10 L Sparge 79 °C 20 min
Starting Mash Thickness: 2.5 L/kg
 
Yeast
The Yeast Bay - Sigmund's Voss Kveik
Amount:
1 Each
Cost:
Attenuation (avg):
80.5%
Flocculation:
High
Optimum Temp:
21 - 38 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 161 B cells required
Wyeast - Lacto Brevis
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 161 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
5g gypsum
1g salt
4g Calcium chloride

Add salts to mash liquor before grain.
After mash-in acidify with Lactic/Phosphoric Acid to 5.1-5.4.
Mash Chemistry and Brewing Water Calculator
 
Notes

TYB Voss Kviek and WLP Lacto Brevis co-pitch at 31C. Heat belt and insulation applied to hold temperature. Pitch at slightly lower than whatever temperature you will be holding at.

Test PH and gravity after 1 week. It should reach 3.3-3.7 by this point. If not then allow to sour for longer or pitch additional lactobaccillus starter. Slow/no souring will occur if hops are used in this recipe.

Brewed 19/01/2018
Dry hopped 11/2/2018
Kegged 16/2/2018 PH 3.62

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-03-16 15:33 UTC
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