PL | EN

  1. Dashboard
  2. Public recipes
  3. Kveik NE DIPA

Kveik NE DIPA

0
Print

Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 15
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 19.5 liter(s)
    Mash size
  • 26 liter(s)
    Total mash volume

Steps

Temp Time
100 C 1 min
70 C 1 min
68 C 40 min
72 C 10 min
76 C 1 min

  • No versions avalible

Create your own version

We introduced new Standard account. Check current subscription plans.
Do you know that PRO members have fully automated inventory stock tracking? Become a PRO member!

Fermentables

16.4 BLG
6.9% ABV
4.7 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 5 kg 76.9% 80 % 5
Grain Płatki pszeniczne 1 kg 15.4% 85 % 3
Grain Płatki owsiane 0.5 kg 7.7% 85 % 3
Sum 6.5 kg

Hops

89 IBU

Bitterness ratio 1.33 Very bitter

Use for Name Amount Time Alpha acid
First Wort Lublin (Lubelski) 100 g 30 min 4 %
Aroma (end of boil) Citra 20 g 30 min 12 %
Aroma (end of boil) Mosaic 20 g 30 min 10 %
Aroma (end of boil) Cascade 20 g 30 min 6 %
Whirlpool Citra 20 g 20 min 12 %
Whirlpool Mosaic 20 g 20 min 10 %
Whirlpool Cascade 20 g 20 min 6 %
Dry Hop Citra 20 g 12 day(s) 12 %
Dry Hop Mosaic 20 g 12 day(s) 10 %
Dry Hop Cascade 20 g 12 day(s) 6 %
Dry Hop Citra 20 g 7 day(s) 12 %
Dry Hop Mosaic 20 g 7 day(s) 10 %
Dry Hop Cascade 20 g 7 day(s) 6 %
Dry Hop Citra 20 g 4 day(s) 12 %
Dry Hop Mosaic 20 g 4 day(s) 10 %
Dry Hop Cascade 20 g 4 day(s) 6 %

Yeasts

Name Type Form Amount Laboratory
FM53 Voss kveik Ale Liquid 30 ml Fermentum Mobile

Notes

  • 1. Najpierw kleikujemy płatki w 4L wody (podnosimy temp do 100°C ciagle mieszając)
    2. Dolewamy resztę wody i podgrzewamy całość do 70°C
    3. Dosyp słody (temp spadnie do ~66-68°C) utrzymaj tak przez 40'
    4. Podgrzej do 72°C na 10' (lub do negatywnej próby jodowej)
    5. Podgrzej do 76°C (blokada enzymów) i filtracja - woda do wysładzania 76-78°C
    6. Na ostatnie 10-15' gotowania dorzuć Whirflock
    Jul 23, 2022, 4:38 PM

Discussion