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#0 POLISH KVEIK ALE

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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
  • 10.2
    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
  • 17.1 liter(s)
    Mash size
  • 22 liter(s)
    Total mash volume

Steps

Temp Time
64 C 60 min
76 C 10 min

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Fermentables

11.9 BLG
4.8% ABV
3.6 SRM
Type Name Amount Yield EBC
Grain Słód pilzneński zero Viking Malt (Strzegom) 4 kg 81.6% --- % 4
Grain Słód pszeniczny Viking Malt (Strzegom) 0.5 kg 10.2% --- % 5
Grain Słód Carapils® Weyermann® 0.3 kg 6.1% --- % 4
Grain Słód zakwaszający Weyermann® 0.1 kg 2% --- % 5
Sum 4.9 kg

Hops

42 IBU

Bitterness ratio 0.87 Very bitter

Use for Name Amount Time Alpha acid
Boil Zula 10 g 15 min 11 %
Boil Oktawia 10 g 15 min 6 %
Whirlpool Zula 60 g 20 min 11 %
Whirlpool Oktawia 60 g 20 min 6 %
Dry Hop Zula 30 g 4 day(s) 11 %
Dry Hop Oktawia 30 g 2 day(s) 6 %

Yeasts

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

Extras

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

Notes

  • chmielenie na whirlpool/hopstand 20 minut od 90°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 75-125; Mg 10; SO4 150-300; Cl 50-100; Alk. całk. 0-50; RA -100-0
    Nov 4, 2019, 6:31 PM

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