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  4. #6 - Kveik Voss IPA #1

#6 - Kveik Voss IPA #1
August 20, 2020

  • FINISHED
    Status
  • 1365 days ago
    Brewday
  • 1365 days ago
    Fermentation start date
  • ---
    Secondary
  • ---
    Dry hops date
  • 1348 days ago
    Priming
Updated 1347 days ago

Mash and boil

  • 71.5 %
    Actual mash efficiency
  • 13
    Pre-boil gravity BLG
  • 13.9
    Original gravity BLG
  • 63
    Batch IBU

Fermentation

  • 23 liter(s)
    Primary size
  • 2 liter(s)
    Boil loss
  • ---
    Post-primary gravity
  • 0.9
    Final gravity BLG
  • 7.1 %
    ABV
  • 93.8 %
    Attenuation

Priming

  • 20 liter(s)
    Priming size
  • 179
    Calories per 12oz
  • Re-fermentation
    Carbonation type
  • 2.13
    Volumes of CO2
  • Corn sugar
    Priming sugar
  • 120.8 g
    Priming sugar amount
  • 25 C
    Priming beer temp

Mash checks

# Check at Temp Gravity pH
1 August 20, 2020 at 6:30 PM --- --- ---
7g gipsu do wody przed wrzuceniem słodu.
Temp 65st po dodaniu słodów - przetrzymane 30min i spadek do 61st.
Początkowe PH 5,95.
6min - dodanie 2g gipsu.
15min - PH 5,89.
19min - dodanie 2-3g gipsu.
30min - podgrzewanie z 61st do 73st
32min - PH - 5,79
41min - temp 73 st
75min - temp 67st, PH 5,85.
75min - podgrzewanie z 67 do 80st
90min - 80st
90min - temp 80
Wysładzanie: 20l wody z 5g gipsu. Odebrano 26,4l z 13 ekstraktu.

Chłodzenie:
20min - 40st
40min - 35st

Ekstrakt po gotowaniu: 15,6 przy 19.6l - dodano 2,2l wody + 1,2l starter.
Odparowało: 26,4 - 19,6 - 2 (pozostało w garze) = 4,8l.

Fermentation checks

Check at Step Gravity Beer temp Surrounding temp FFT
September 1, 2020 PRIMARY 0.9 BLG 24 C ---
Fermentacja burzliwa 28-26 stopni.
September 1, 2020 SECONDARY 0.9 BLG 24 C ---
Zlanie na cicha i zebranie gestwy.
Dodanie 25g Amarillo i 50g Citra - 21,8l.
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