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KVEIK RIS 3.0

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 29.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 21.8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 60 %
    Mash efficiency
  • 3.28 liter(s) / kg
    Liquor-to-grist ratio
  • 49.2 liter(s)
    Mash size
  • 64.2 liter(s)
    Total mash volume

Steps

Temp Time
67 C 90 min
78 C 10 min

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Fermentables

26.2 BLG
12.3% ABV
61.4 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 9.5 kg 63.3% 80 % 7
Grain Fawcett - Oat Malt 1.5 kg 10% 65 % 6
Grain Simpsons - Golden Naked Oats 1.5 kg 10% 70 % 20
Grain Weyermann - Carawheat 0.5 kg 3.3% 70 % 125
Grain Fawcett - Pale Chocolate 1 kg 6.7% 70 % 565
Grain Weyermann - Carafa Special I 0.5 kg 3.3% 70 % 900
Grain Weyermann - Chocolate Wheat Malt 0.5 kg 3.3% 70 % 1050
Sum 15 kg

Hops

50 IBU

Bitterness ratio 0.45 Balanced

Use for Name Amount Time Alpha acid
Boil Iunga 90 g 35 min 11 %

Yeasts

Name Type Form Amount Laboratory
Kveik Ale Slant 100 ml House culture

Extras

Type Name Amount Use for Time
Other Łuska ryżowa 350 g Mash 90 min
Do drugiego zacieru przy wygrzewie dodane 300g wymoczonej w ciepłej wodzie łuski
Water Agent Kreda 10 g Mash 90 min

Notes

  • - dobra, czas zredukować karmele, zobaczymy jak będzie: w miejsce 1.5kg (10%) Caraaroma wstawiam słód owsiany, Goldeny przesuwam do karmeli i traktuję jako takie, daje mi to łącznie 20% owsa (z tego połowę karmelowego)

    https://byo.com/article/brewing-with-chocolate-tips-from-the-pros/
    Nov 4, 2020, 10:14 AM

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