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#0 FRENCH KVEIK IPA

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 27.6 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
64 C 60 min
76 C 10 min

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Fermentables

14.3 BLG
5.9% ABV
4.5 SRM
Type Name Amount Yield EBC
Grain Słód pilzneński zero Viking Malt (Strzegom) 5 kg 84% --- % 4
Grain Słód pszeniczny Viking Malt (Strzegom) 0.5 kg 8.4% --- % 5
Grain Słód monachijski typ II Viking Malt (Strzegom) 0.3 kg 5% --- % 22
Grain Słód zakwaszający Weyermann® 0.15 kg 2.5% --- % 5
Sum 5.95 kg

Hops

69 IBU

Bitterness ratio 1.19 Very bitter

Use for Name Amount Time Alpha acid
Boil Iunga 30 g 60 min 11.5 %
Boil Iunga 20 g 15 min 11.5 %
Boil Mistral 20 g 15 min 5.3 %
Boil Eliksir 20 g 15 min 5 %
Whirlpool Mistral 50 g 20 min 5.3 %
Whirlpool Eliksir 50 g 15 min 5 %
Dry Hop Mistral 30 g 4 day(s) 5.3 %
Dry Hop Eliksir 30 g 2 day(s) 5 %

Yeasts

Name Type Form Amount Laboratory
Fermentum Mobile - FM53 Voss kveik Ale Liquid 40 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Fining Whirlfloc T 1.25 g Boil 5 min

Notes

  • chmielenie na whirlpool/hopstand 20 minut od 95°C, 15 minut od 85°C;
    schłodzenie brzeczki do temp. 22-23°C;
    fermentacja burzliwa - temperatura piwa w głównej fazie fermentacji 22-40°C;
    rozlew - poziom nasycenia 1,9-2,0 vol.;
    refermentacja - 14-21 dni

    profil wody (ppm): Ca 100-150; Mg 10; SO4 200-400; Cl 50-100; Alk. całk. 0-50; RA -100-0
    Apr 8, 2022, 5:03 PM

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