Habanero kveik tar porter

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Buy Ingredients

Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 12.2 liters (ending kettle volume)
Pre Boil Size: 14.7 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 79% (ending kettle)
Source: Kaarlon kotipanimo
Calories: 206 calories (Per 355mL)
Carbs: 18 g (Per 355mL)

Created Monday September 2nd 2019

Original Gravity:

1.063

Final Gravity:

1.011

ABV (alternate):

7.1%

IBU (tinseth):

33.21

SRM (morey):

23.46

Mash pH

5.52

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.6 kg	United Kingdom - Maris Otter Pale2.6 kg Maris Otter Pale	38	3.75	82.5%
0.11 kg	Finland - Crystal Malt 3000.11 kg Crystal Malt 300	35	113	3.5%
0.11 kg	German - Carafa II0.11 kg Carafa II	32	425	3.5%
0.11 kg	United Kingdom - Brown0.11 kg Brown	32	65	3.5%
0.11 kg	Finland - Melanoid Malt0.11 kg Melanoid Malt	35	27	3.5%
0.11 kg	Finland - Crystal Malt 500.11 kg Crystal Malt 50	35	19	3.5%
3.15 kg	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Columbus15 g Columbus Hops	Pellet	15.4	Boil	10 min	17.01	37.5%
25 g	Amarillo25 g Amarillo Hops	Pellet	8.8	Boil	10 min	16.2	62.5%

Show Summary View

Amount	Variety	Time	IBU	Bill %
15 g	Columbus15 g Columbus Hops	End	17.01	37.5%
25 g	Amarillo25 g Amarillo Hops	End	16.2	62.5%
40 g	Total

Mash Guidelines

Amount	Description	Type	Temp	Time
L		Temperature	63 °C	90 min
L	Mashout	Temperature	85 °C	15 min
Starting Mash Thickness: 3 L/kg

Yeast

- Norwegian Farmhouse Kveik #1 Sigmund Gjernes, Voss

Amount:	1
Attenuation (custom):	81%	Flocculation:	Medium
Optimum Temp:	-18 - -18 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 66 B cells required