On this brew day I made a Pale Ale using one of my favourite yeast Voss Kveik!
This is a companion to my last grain to glass video where I brewed a pale ale using Lutra Kveik yeast.
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My Brewing Gear (These are Amazon Affiliate Links you can use to support the channel)
Food grade magnets: [ Ссылка ]
pH meter - [ Ссылка ]
Hydrometer - [ Ссылка ]
Pink Stuff - [ Ссылка ]
Chemsan - [ Ссылка ]
Paint Pen for Bottles - [ Ссылка ]
Tubing - [ Ссылка ]
Fermenting bucket - [ Ссылка ]
BIAB Grain Bag - [ Ссылка ]
Bottle Brush - [ Ссылка ]
Thermometer - [ Ссылка ]
Laser Thermometer - [ Ссылка ]
Gauntlets - [ Ссылка ]
Colander - [ Ссылка ]
Campden Tablets - [ Ссылка ]
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Filming Equipment
iPhone 11 - [ Ссылка ]
Lapel Mic - [ Ссылка ]
Ring Light - [ Ссылка ]
Portable Recorder - [ Ссылка ]
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Recipe for 23L:
- 31L tap water with the Apartment Brewer's Pale Ale water profile: [ Ссылка ]
Water Profile - Ca 63.0 | Mg 28.0 | Na 65.0 | SO4 233 .0 | Cl 100 | 36.0
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- 4.5kg Pale Maris Otter (Thomas Fawcett) (76.9%)
- 585g Amber Malt (10.0%)
- 568g Vienna Malt (Crisp) (9.7%)
- 200g Flaked Oats (3.4%)
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- 15g Centennial @30 min
- 12g Centennial @20 min
- 8g Centennial @15 min
- 7g Mosaic @15 min
- 8g Centennial @10 min
- 10g Mosaic @10 min
- 20g Centennial @ flameout with a 15 minute hop stand at 80°c
- 40g Mosaic @ flameout with a 15 minute hop stand at 80°c
-40g Mosaic - Dip hop dry hop for 7 days
-20g Centennial - Dip hop dry hop for 7 days
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- LalBrew Kveik Voss Yeast
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Mash @ 65ºC for 60 mins
Boil for 30 mins
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Original Gravity: 1.057
Final Gravity: 1.013
ABV: 5.8%
IBUs: 39
