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Sour Kveik APA

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Batch size

  • 25 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 35.4 liter(s)
    Boil size
  • 13 %
    Boil loss
  • 11.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 23.4 liter(s)
    Mash size
  • 31.2 liter(s)
    Total mash volume

Steps

Temp Time
67 C 45 min
72 C 20 min
78 C 5 min

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Fermentables

13.3 BLG
5.5% ABV
4.5 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 6 kg 76.9% 80 % 5
Grain Viking Wheat Malt 1 kg 12.8% 83 % 5
Grain Płatki owsiane 0.5 kg 6.4% 60 % 3
Grain Weyermann - Carapils 0.3 kg 3.8% 78 % 4
Sum 7.8 kg

Hops

39 IBU

Bitterness ratio 0.72 Bitter

Use for Name Amount Time Alpha acid
Boil Columbus/Tomahawk/Zeus 30 g 60 min 16.5 %
Aroma (end of boil) Denali 100 g 0 min 14.2 %
Dry Hop Denali 100 g 3 day(s) 17.2 %

Yeasts

Name Type Form Amount Laboratory
White Labs WLP521 Hornindal Kveik Ale Ale Slant 100 ml White Labs

Extras

Type Name Amount Use for Time
Other Lallemand WildBrew Sour Pitch (Lactobacillus plantarum) 2.5 g Primary 2 day(s)

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