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KVEIK MARAKUJA SOUR

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 27.5 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 17.5 liter(s)
    Mash size
  • 22.5 liter(s)
    Total mash volume

Steps

Temp Time
72 C 60 min
78 C 3 min

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Fermentables

11.9 BLG
4.8% ABV
3.6 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 2.5 kg 50% 82 % 4
Grain Viking Wheat Malt 1.75 kg 35% 83 % 5
Grain Płatki owsiane 0.75 kg 15% 85 % 3
Sum 5 kg

Hops

5 IBU

Bitterness ratio 0.1 Sweet

Use for Name Amount Time Alpha acid
Boil Amarillo 25 g 5 min 9.5 %

Yeasts

Name Type Form Amount Laboratory
FM53 Voss kveik Ale Liquid 125 ml FM

Extras

Type Name Amount Use for Time
Fining Whirlfloc 1 g Boil 10 min

Notes

  • 3 g lallemand sour pitch na 48 h (kettle sour)
    Na cicha 1.5 kg pulpy z marakuji.
    Jul 28, 2019, 8:28 PM

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