Ik volg! Binnen anderhalve week doe ik ook een collab brew met een andere hobbyist die aan Kveik geraakt is.
Waarom onderpitchen?
recept hierbij:
Kveik Try Out
Wild Specialty Beer (28 C)
Type: All Grain
Batch Size: 20,00 l
Boil Size: 24,58 l
Boil Time: 60 min
End of Boil Vol: 22,08 l
Final Bottling Vol: 18,80 l
Fermentation: Ale, Two Stage
Date: 06/04/18
Brewer: Mancave 53
Asst Brewer:
Equipment: Grainfather Equipment 20 LITER
Efficiency: 72,00 %
Est Mash Efficiency: 76,3 %
Prepare for Brewing
•
• Clean and Prepare Brewing Equipment
• Total Water Needed: 29,53 l
• Mash Water Acid:
•
Water Prep
Amt Name Type # %/IBU
20,00 l Amber Balanced (7-17 SRM) Water 1 -
10,00 l 0-RO Water 2 -
2,44 g Calcium Chloride (Mash 60,0 mins) Water Agent 3 -
2,13 g Epsom Salt (MgSO4) (Mash 60,0 mins) Water Agent 4 -
1,40 g Gypsum (Calcium Sulfate) (Mash 60,0 mins) Water Agent 5 -
0,55 g Baking Soda (Mash 60,0 mins) Water Agent 6 -
Mash or Steep Grains
Mash Ingredients
Amt Name Type # %/IBU
5,00 kg Pale Ale (Dingemans) (6,5 EBC) Grain 7 80,9 %
0,64 kg Rice/Rijst, Flaked (2,0 EBC) Grain 8 10,4 %
0,31 kg Cara 20 (Dingemans) (45,3 EBC) Grain 9 5,0 %
0,23 kg Oats/Haver, Flaked (2,0 EBC) Grain 10 3,7 %
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 20,00 l of water and heat to 67,0 C over 4 min 67,0 C 60 min
Mash Out Heat to 75,0 C over 4 min 75,0 C 10 min
• Sparge Water Acid:
• Fly sparge with 9,53 l water at 76,0 C
•
• Add water to achieve boil volume of 24,58 l
• Estimated pre-boil gravity is 1,058 SG
Boil Ingredients
Amt Name Type # %/IBU
14,78 g Northern Brewer [10,40 %] - Boil 60,0 min Hop 11 17,1 IBUs
14,78 g Saaz [3,50 %] - Boil 15,0 min Hop 12 2,9 IBUs
• Estimated Post Boil Vol: 22,08 l and Est Post Boil Gravity: 1,067 SG
Cool and Transfer Wort
• Cool wort to fermentation temperature
• Transfer wort to fermenter
• Add water if needed to achieve final volume of 20,00 l
Pitch Yeast and Measure Gravity and Volume
Fermentation Ingredients
Amt Name Type # %/IBU
1,0 pkg Voss Kveik (Omega #OYL-062) Yeast 13 -
• Measure Actual Original Gravity _______ (Target: 1,067 SG)
• Measure Actual Batch Volume _______ (Target: 20,00 l)
• Add water if needed to achieve final volume of 20,00 l
Fermentation
• 06/04/18 - Primary Fermentation (4,00 days at 19,4 C ending at 19,4 C)
• 10/04/18 - Secondary Fermentation (10,00 days at 19,4 C ending at 19,4 C)
•
Dry Hop and Bottle/Keg
• Measure Final Gravity: _________ (Estimate: 1,014 SG)
• Date Bottled/Kegged: 20/04/18 - Carbonation: Bottle with 100,62 g Table Sugar
• Age beer for 30,00 days at 18,3 C
• 20/05/18 - Drink and enjoy!
Notes
Volgens de Noorse traditie een 'mariaue' maken.
Net voor de mash-out 0,5-1l wort aftappen
Koel naar de pitch-temperatuur 39℃
Die op temperatuur houden au bain marie in gistingsvat?
Na 24u Topcroppen
2a3dagen uitgegist.
9dagen rijping
Bottelen 1.5gr/liter suiker :-)
De gjernes kveik geeft enorme appelsien-esters af