A take on a White beer brewed with Imperial Yeast's A43 Lokie Norwegian Farmhouse yeast. This will be my maiden voyage with this yeast strain. I plan on fermenting between 85-90 degrees F to attempt to bring out more of the advertised orange citrus fruit character.
Fermentables
47% - Bohemian Pilsner - DE
5
38
1
Mash
37% - Wheat Malt - DE
4
37
2
Mash
5% - Flaked Oats - US
0.5
37
1
Mash
5% - Flaked Wheat - US
0.5
35
2
Mash
5% - Rice Hulls - US
0.5
0
0
Mash
2% - Acidulated Malt - DE
0.25
27
3
Mash
Hops
Sterling
0.5
Pellet
Boil
60 min(s)
11.3
19.2
Sterling
0.5
Pellet
FlameOut
0 min(s)
11.3
0.0
Yeast
Imperial A43 Loki (Voss Kveik strain)
80%
Other Stuff
Whirlfloc
1
each
Boil
Mash Steps
Protein Rest
Direct Heat
122
30 min
Saccharification Rest
Direct Heat
153
60 min
Special Instructions
1.Mash in with 4 gallons of water @ a Strike Temperature of 130 degrees F. Hold for 30 minutes at 122 degrees F.
2.At the end of 30 min., raise the mash temperature to 153 and rest at that temperature for 60 minutes
3.At the end of the 60 min. Mash, raise temperature to 168 for a mashout rest of 10 minutes.
4.At the end of the mashout, run wort off into Boil Kettle collecting 7.5 gallons pre-boil volume.
5.Boil for 90 minutes adding bittering hops at 60 minutes and Whirlfloc at 10 minutes.
6.Chill wort to 140 degrees and add Flameout hop addition while whirlpooling for 15 minutes.
7.After whirlpooling, slowly run wort off through chiller into the fermentor targeting a temperature of 85 degrees F.
8.Aerate wort @ 1.8 LPM for 2 minutes and pitch yeast.
9.Set Fermentation chamber @ 85 degrees F.
10.After signs that fermentation have begun, begin raising the temperature 1 degree F until a temperature of 90 degrees is reached and then hold for the remainder of fermentation.
11.When signs of fermentation have mostly subsided, begin lowering the temperature 5 degrees per day until 35 degrees F is reached and hold for 3 days to clear the beer.
12.On Day 3, add 7 ounces of liquafied Corn Sugar to a cleaned and sanitized keg.
13.Purge the keg of Oxygen with CO2 and run beer off into keg.
14.After filling the keg, cap the keg and hit it with 30 pounds of CO2 to seal.
15.Attach the spunding valve pre-set to 30 pounds and place in a warm spot for a couple of weeks.
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