Brew date: 2nd May
strike water: 20L @ 74°
mash start: 67.5°
mash middle: 66.5°
end mash: 6?°
sparge water: 11.5L
water additions added to sparge water
koppafloc @ 15 mins
Vol in kettle: 26L (too low?)
Gravity after mash: 13 Brix = 1.053
Added 1 litre water to adjust
30 min boil
Hops stand 25 mins starting at 90° going down to 75°
OG: 14.3 Brix = 1.058
Cooled to 20°
Pitched Kveik yeast dry
Style Information
Name:
American Pale Ale
Recipe Type:
All Grain
Grains & Extracts
| Name | Amount | Notes |
|---|---|---|
| Pilsner | 2.5 kg | |
| Gladfield Munich Malt | 1.5 kg | |
| Wheat Malt | 0.5 kg | |
| Gladfield Toffee Malt | 0.4 kg | |
| Gladfield Gladiator (Dextrine) | 0.3 kg | |
| Gladfield Sour Grapes | 0.3 kg |
Hops
| Name | Amount | Alpha Acid % | AAU | Time | Notes |
|---|---|---|---|---|---|
| Pacific Gem | 0.025 kg | 13.7% | 0.3425 | 30 | |
| Motueka | 0.02 kg | 7% | 0.14 | 5 | |
| Peacharine | 0.02 kg | 10.4% | 0.208 | 5 | |
| Motueka | 0.04 kg | 7% | 0.28 | 0 | |
| Peacharine | 0.04 kg | 10.4% | 0.416 | 0 | |
| Motueka | 0.04 kg | 7% | 0.28 | 0 | |
| Peacharine | 0.04 kg | 10.4% | 0.416 | 0 |
Adjuncts
| Name | Type | Use | Amount | Time | Notes |
|---|---|---|---|---|---|
| Calcium Chloride | Water Agent | Boil | 0.0033 kg | 0 | |
| Gypsum (Calcium Sulfate) | Water Agent | Boil | 0.0063 kg | 0 | |
| Lactic Acid | Water Agent | Boil | 0 kg | 0 |
Yeasts
| Name | Amount | Notes |
|---|---|---|
| Lallemand LalBrew Voss Kveik |
Mash Steps
| Name | Step Type | Step Time | Temperature |
|---|---|---|---|
| Saccharification Rest | Infusion | 45 | 68 C |
Boil
Amount:
25.2 liters
Water Description:
Time:
30 minutes
Target Batch Size:
24 liters
Profile
Actual OG:
1.053
Actual FG:
1.013