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Extract Kvasir

270.41 calories 23.82 g 12 oz
Beer Stats
Method: Extract
Style: Open Category Mead
Boil Time: 65 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 3.4 gallons
Pre Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Aaron Zell
Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Wednesday March 11th 2020
1.082
1.015
8.88%
12.81
7.66
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Briess - DME Bavarian Wheat6 lb DME Bavarian Wheat 44.6 3 58.5%
3 lb Honey3 lb Honey 35 2 29.3%
0.50 lb Corn Sugar - Dextrose0.5 lb Corn Sugar - Dextrose 42 0.5 4.9%
9.5 lb / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.75 lb Briess - Special Roast0.75 lb Special Roast 33 40 7.3%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 60 min 12.81 100%
1 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Yarrow Flavor Primary 0 min.
1 tbsp Meadowsweet Flavor Primary 0 min.
1 tbsp Birch Bark, ground powder Flavor Primary 0 min.
0.50 lb Lingonberry, dried Flavor Primary 0 min.
1 tsp Pectic Enzyme Flavor Primary 0 min.
8 oz Cranberry Extract Flavor Primary 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 131 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: -2.5 oz       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Notes

Instructions:

5 gallons of cool water into brewpot
Fill grain bag with Briess malt; add to water, heat pot up to 170 F stirring every 5 mins
When water reaches 170 remove grain bag and let drain without squeezing for 1 min
As water begins to boil, remove from heat and add DME; return to heat
Add Tettnang hops after boiling 5 mins
Boil 60 mins after adding hops
Add back 1 gallon clean water

Special Instructions:

At start of boil, put dried lingonberries in the blender and cover with wort from the kettle. Puree, cool, and add the pectic enzyme. Refrigerate for one 1 day. Add this mix to the fermenter on day two of fermentation.


After 30 minutes of the boil, remove two cups of wort to a smaller pot. Heat the wort to keep it hot, but do not boil it. Add the yarrow, meadowsweet, and birch syrup. Steep this mix until the end of the boil, then strain it into to the kettle.


Add the cranberry concentrate and honey immediately after flame-out (end of boil).

*Source of recipe combination of Eldritch Brewer and Ancient Brews: rediscovered and recreated

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-04-24 03:52 UTC
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