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Clone - I Use Kveik Voss - but I would recommend a Lager Yeast or Omega Luthra.
| Name | Type | Added | Weight | % | Color |
|---|---|---|---|---|---|
| BEST Heidelberg(Germany) | Malt | Mash | 2.1 kg | 40.4% | 3.5 EBC |
| Weyermann Pilsner Malt(Germany) | Malt | Mash | 2.1 kg | 40.4% | 1 EBC |
| Jasmine Rice(Thailand) | Adjunct | Mash | 1 kg | 19.2% | 1 EBC |
| Total | 5.2 kg | 100% | |||
| Name | Usage | Weight | AA% | IBU | Time |
|---|---|---|---|---|---|
| Perle(Germany) | Boil | 20 g | 7% | 15.578% | 60 min |
| Tettnang(Germany) | Boil | 15 g | 4.5% | 2.714% | 10 min |
| Saphir(Germany) | Boil | 20 g | 3.3% | 1.57% | 5 min |
| Saphir(Germany) | Whirlpool (80°C) | 20 g | 3.3% | 0.11% | 5 min |
| Total | 75 g | 20 | |||
| 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 | 69°C | 14.0 L |
| Sparge water | — | 18.1 L |
| Total water | 32.1 L | |
| Mash volume | 17.5 L | |
| Pre-boil volume | 27.0 L | |
| Boil volume (hot) | 28.0 L | |
| Total | Mash water (14 L) | |
|---|---|---|
| Lactic acid (88%) | 3 mL | 3 mL |
| Step | Type | Temp | Time | L/kg |
|---|---|---|---|---|
| Beta-amylasrast | Infusion | 63°C | 45 min | 2.7 L/kg |
| Alfa-amylasrast | Temperature | 72°C | 30 min | — |
| Mash Out | Temperature | 76°C | 10 min | — |
| Total (3 steps) | 63°C → 72°C → 76°C | 85 min | ||
| Phase | Type | Temp | Days | Day |
|---|---|---|---|---|
| Primary fermentation | Primary fermentation | 22°C | 7 d | 1–7 |
| Cold crash | Cold crash | 2°C | 2 d | 8–9 |
| Total (2 phases) | 22°C → 2°C | 9 d | ||