garlicbread
Active Member
Hey,
I'm planning a new batch where I have a few new ingredients and I wanted to basically ask anyone with more experience to tell me if I'm using them wrong.
For 16 Liter (~4 US Galons)
Pilsen - 4 KG (~9lbs)
Melanoiden - 0.5 kg (~1.1lbs)
Dextrin - 0.5 kg (~1.1lbs)
Azacca 60 min - 10g (~0.35 oz)
Azacca 30 min - 5g (~0.2 oz)
Azacca 0 min - 5g (~0.2 oz)
Lallemand Kveik Vos - Half a package? (6 grams)
This is a prediction with Beersmith
BIAB - 60 min Mash at 68c (154.4f) and possibly mash out. 60 min boil.
My expectation is I'll get slightly higher alcohol, a more full-bodied version of basic Pilsen beer with a more pronounced malty taste (Honey + Bisquit if malt description is to be believed).
The things I'm unsure about:
1) Am I using too much of either Dextrin or Melanoiden?
2) Should I go with Pale malt or Pale ale malt instead since I'm using Kveik?
3) Do I need to aim for higher hop bitterness to balance out Melanoiden?
4) How "magic" is Kveik really in terms of time? If I ferment at 35c (95f) should I bottle it on days 4-5? How long does it take to carbonate?
5) Does this recipe make any sense overall?
6) If it does, any spices that could go well with this?
I'm trying out Kveik because I'll have a hard time keeping cooler temperatures in summer for the next few weeks. + curious about faster speed
I'm planning a new batch where I have a few new ingredients and I wanted to basically ask anyone with more experience to tell me if I'm using them wrong.
For 16 Liter (~4 US Galons)
Pilsen - 4 KG (~9lbs)
Melanoiden - 0.5 kg (~1.1lbs)
Dextrin - 0.5 kg (~1.1lbs)
Azacca 60 min - 10g (~0.35 oz)
Azacca 30 min - 5g (~0.2 oz)
Azacca 0 min - 5g (~0.2 oz)
Lallemand Kveik Vos - Half a package? (6 grams)
This is a prediction with Beersmith
BIAB - 60 min Mash at 68c (154.4f) and possibly mash out. 60 min boil.
My expectation is I'll get slightly higher alcohol, a more full-bodied version of basic Pilsen beer with a more pronounced malty taste (Honey + Bisquit if malt description is to be believed).
The things I'm unsure about:
1) Am I using too much of either Dextrin or Melanoiden?
2) Should I go with Pale malt or Pale ale malt instead since I'm using Kveik?
3) Do I need to aim for higher hop bitterness to balance out Melanoiden?
4) How "magic" is Kveik really in terms of time? If I ferment at 35c (95f) should I bottle it on days 4-5? How long does it take to carbonate?
5) Does this recipe make any sense overall?
6) If it does, any spices that could go well with this?
I'm trying out Kveik because I'll have a hard time keeping cooler temperatures in summer for the next few weeks. + curious about faster speed