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Kveik Dry Stout 11 blg

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 5 %/h
    Evaporation rate
  • 24.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • --- %
    Dry hopping loss

Mash information

  • 47 %
    Mash efficiency
  • 3.4 liter(s) / kg
    Liquor-to-grist ratio
  • 16 liter(s)
    Mash size
  • 20.7 liter(s)
    Total mash volume

Steps

Temp Time
62 C 90 min
77 C 10 min

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Fermentables

10.7 BLG
4.3% ABV
34.1 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 2 kg 35.1% 80 % 5
Grain Viking Vienna Malt 1 kg 17.5% 79 % 7
Grain Viking Munich Malt 1 kg 17.5% 78 % 18
Adjunct Barley, Flaked 0.5 kg 8.8% 70 % 4
Adjunct Płatki owsiane 0.5 kg 8.8% 85 % 3
Grain Castle Cafe 0.2 kg 3.5% 75.5 % 480
Grain Simpsons - Roasted Barley 0.2 kg 3.5% 70 % 1600
Grain Simpsons - Chocolate Malt 0.2 kg 3.5% 73 % 1200
Grain Weyermann - Acidulated Malt 0.1 kg 1.8% 80 % 6
Sum 5.7 kg

Hops

35 IBU

Bitterness ratio 0.81 Very bitter

Use for Name Amount Time Alpha acid
Boil Iunga 25 g 60 min 10 %
Aroma (end of boil) Lublin (Lubelski) PL 25 g 10 min 5 %

Yeasts

Name Type Form Amount Laboratory
niepłukana gęstwa po Kveik Apa zostawiona w fermentorze Ale Slant 500 ml Danstar Lallemand

Notes

  • Ciemne słody dodane na ostatnie 10 minut zacierania. Chmiele pozostawione na hopstand w kotle zacierno-warzelnym na ok 1,5 godziny w temperaturze od czasu gotowania do ok. 70C. Chłodzenie brzeczki w nocy na tarasie w temperaturze -2C w wiaderku fermentacyjnym.
    Dec 19, 2020, 10:57 AM

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