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| Name | Type | Added | Weight | % | Color |
|---|---|---|---|---|---|
| Weyermann Barke Pilsner(Germany) | Malt | Mash | 4 kg | 100% | 3.5 EBC |
| Total | 4 kg | 100% | |||
| Name | Usage | Weight | AA% | IBU | Time |
|---|---|---|---|---|---|
| Sabro(United States) | Boil | 10 g | 14.5% | 19.831% | 60 min |
| Sabro(United States) | Boil | 10 g | 14.5% | 18.829% | 50 min |
| Sabro(United States) | Boil | 30 g | 14.5% | 21.533% | 10 min |
| Sabro(United States) | Whirlpool (80°C) | 60 g | 14.5% | 4.37% | 10 min |
| Total | 110 g | 65 | |||
| Name | Lab | Quantity | Attenuation | Temp |
|---|---|---|---|---|
| LalBrew Voss Kveik(Voss Kveik) | Lallemand | 1 pkt | 79% | 25°C–40°C |
| Total | 1 pkt | |||
| Name | Type | Amount | Use in | Time |
|---|---|---|---|---|
| Whirlfloc | Clarifier | 1 st | Boil | 10 min |
| Wyeast Nutrient | Nutrient | 2 g | Boil | 10 min |
| Name | Temperature | Volume |
|---|---|---|
| Mash water | 73°C | 10.8 L |
| Sparge water | — | 16.2 L |
| Total water | 27.0 L | |
| Mash volume | 13.4 L | |
| Pre-boil volume | 23.0 L | |
| Boil volume (hot) | 23.8 L | |
| Total | Mash water (10.8 L) | Sparge water (16.2 L) | |
|---|---|---|---|
| Lactic acid (88%) | 2.3 mL | 2.3 mL | — |
| Gypsum – CaSO₄ | 2 g | 0.8 g | 1.2 g |
| Calcium chloride – CaCl₂ | 3 g | 1.2 g | 1.8 g |
| Step | Type | Temp | Time | L/kg |
|---|---|---|---|---|
| Saccharification | Infusion | 66°C | 60 min | 2.7 L/kg |
| Total (1 steps) | 66°C | 60 min | ||
| Phase | Type | Temp | Days | Day |
|---|---|---|---|---|
| Primary fermentation | Primary fermentation | 25°C | 7 d | 1–7 |
| Cold crash | Cold crash | 3°C | 2 d | 8–9 |
| Total (2 phases) | 25°C → 3°C | 9 d | ||