Palmesus

Brew Method: All Grain
Style Name: Norwegian Farmhouse Saison
Boil Time: 60 min
Batch Size: 25 liters (ending kettle volume)
Boil Size: 25 liters
Boil Gravity: 1.063
Efficiency: 80% (ending kettle)

STATS:
Original Gravity: 1.063
Final Gravity: 1.015 var målet men vi endte på 1008. Vossa kveiken er hissig.
ABV (standard): 6.29%
IBU (tinseth): 39.65
SRM (morey): 6.22

FERMENTABLES:
3 kg – Belgian – Pale Ale (47.6%)
3 kg – Belgian – Pilsner (47.6%)
300 g – United Kingdom – Crystal 30L (4.8%)

HOPS:
50 g – Aurora, Type: Pellet, AA: 8, Use: Boil for 60 min, IBU: 36.19
25 g – Sorachi Ace, Type: Pellet, AA: 11.1, Use: Boil for 2 min, IBU: 2.12
25 g – Mandarina Bavaria, Type: Pellet, AA: 7, Use: Boil for 2 min, IBU: 1.34
25 g – Sorachi Ace, Type: Pellet, AA: 11.1, Use: Boil for 0 min
25 g – Mandarina Bavaria, Type: Pellet, AA: 7, Use: Boil for 0 min
25 g – Sorachi Ace, Type: Pellet, AA: 11.1, Use: Hopback for 0 min at 98 °C
25 g – Mandarina Bavaria, Type: Pellet, AA: 7, Use: Hopback for 0 min at 98 °C
25 g – Sorachi Ace, Type: Pellet, AA: 11.1, Use: Hopback for 0 min at 79 °C
25 g – Mandarina Bavaria, Type: Pellet, AA: 7, Use: Hopback for 0 min at 79 °C
25 g – Sorachi Ace, Type: Pellet, AA: 11.1, Use: Dry Hop for 7 days
25 g – Mandarina Bavaria, Type: Pellet, AA: 7, Use: Dry Hop for 7 days

MASH GUIDELINES:
1) Fly Sparge, Temp: 63 C, Time: 30 min
2) Fly Sparge, Temp: 67 C, Time: 20 min
3) Fly Sparge, Temp: 72 C, Time: 10 min
4) Fly Sparge, Temp: 77 C, Time: 10 min
Starting Mash Thickness: 3 L/kg

YEAST:
Vossakveik
Starter: Yea
Form: Liquid
Attenuation (avg): 75%
Flocculation: Med
Optimum Temp: 18.89 – 22.22 C
Fermentation Temp: 40 C

NOTES:
Vi sirkulerer under hele meskingen.
Når vi tilsetter humle på 98C og 79C gjør vi det ved å kjøle vørteren via motsrømskjøleren og opp i gryta og tilsetter humlen ved riktig temperatur på vei ned.Vi endte med OG 1064 og FG 1008. Vi fikk en efektivitet på 85,80%

This recipe has been published online at:
http://www.brewersfriend.com/homebrew/recipe/view/323734/vossa-kveik

Generated by Brewer’s Friend – http://www.brewersfriend.com/
Date: 2016-02-21 13:39 UTC
Recipe Last Updated: 2016-02-09 18:10 UTC