Kveik experiment Brew Session

Brew Session Info

11/3/2019
(Include any important notes from brew day until tasting)

Salts CaSO4 3.2g CaCl 2.0g plus a quarter tab campden. 1.5g whirlfloc G and 2.2g yeast nutrient added at 10 min boil.

Water Infusion

Brew Session Specific

11.25 lb kg
°FC
°FC
qt/lbl/kg
30 min.
6.5 gals liters

Equipment Profile

0.15 gals/lb liters/kg
0.01 gals/lb liters/kg
0 °FC
0.25 gals liters
0.5 gals liters
1 gals/hour liters/hour
0.2 gals liters

Calculated Totals

9.50 gals liters
0.90 gals liters
0.25 gals liters
0.00 °FC
0.00 °FC
-1.44 gals liters
9.25 gals liters
7.70 gals liters

Mash / Boil

Mash

5.49 PH
68.5 °FC
65 °FC
60 minutes

Boil

1.038 1.048 (estimated)
7 gallons liters 7.70 (gallonsliters estimated)
30 minutes minutes (30 minutes estimated)
6.5 gals liters

Gravity Estimates

Based on boiling 7.00 gallonsliters at 1.038 for 30 minutes, this will decrease your wort by 0.50 gallonsliters, bringing your after boil OG to 1.041.

You wanted an OG of 1.051. It looks like it will be under.

Fermentation

5 gallons liters 6.50 (gallonsliters estimated)
1.048 (1.051 predicted)
(1.015 predicted)

Conditioning

Tasting Notes (0)
There aren't any tasting notes logged yet

Recipe Facts

Kveik experiment
  • 6.50 Gallons Liters Batch Size
  • 7.00 Gallons Liters Boil Size
  • 30  min Boil Time
  • 1.051 OG
  • 1.015 FG
  • 26.0 IBU (tinseth) Bitterness
  • 0.51 BG:GU
  • 5.1° SRM Color
  • 80% Efficiency
  • 4.6% ABV Alcohol
  • 171 per 12oz Calories
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