Posted on Leave a comment

Kelda’s Hogswatch Eve (Chocolate Orange Porter)

Type: All Grain
Batch Size: 13.00 L
Boil Size: 17.86 L
Boil Time: 70 min
End of Boil Vol: 13.54 L
Final Bottling Vol: 12.00 L
Fermentation: Sigmund Voss Kveik Single Stage
Brewer: Pocket Rocket & Moose Brewing
Equipment: 30 litre BIAB 70 Minute Boil
Efficiency: 80.00 %
Est Mash Efficiency: 80.0 

Prepare for Brewing

  • Create a yeast starter with 2.00 L of wort (202.37 g dry malt extract)
  • Clean and Prepare Brewing Equipment
  • Total Water Needed: 19.81 L
  • Mash Water Acid: None

Amt

Name

Type

#

%/IBU

Volume
19.81 LSevern TrentWater1

Mash Grains


Amt

Name

Type

#

%/IBU

Volume
130.00 gOat Husks (0.0 EBC)Adjunct24.1 %0.13 L
1950.00 gHook Head Irish Pale Malt (Minch) (4.2 EBC)Grain361.2 %1.27 L
325.00 gBEST Munich Dark (BESTMALZ) (28.0 EBC)Grain410.2 %0.21 L
200.00 gPale Wheat Malt (Crisp) (3.5 EBC)Grain56.3 %0.13 L
195.00 gCrystal Dark – 77L (Crisp) (147.8 EBC)Grain66.1 %0.13 L
195.00 gPale Chocolate (600.0 EBC)Grain76.1 %0.13 L
100.00 gChocolate Wheat (Weyermann) (817.5 EBC)Grain83.1 %0.07 L
90.00 gOats, Golden Naked®™ (Simpsons) (18.0 EBC)Grain92.8 %0.06 L

Name

Description

Step Temperature

Step Time
SaccharificationAdd 19.81 L of water at 72.5 C68.9 C90 min
Mash OutHeat to 75.6 C over 25 min75.6 C15 min
  • Sparge Water Acid: None
  • If steeping, remove grains, and prepare to boil wort
  • Add water to achieve boil volume of 17.86 L
  • Estimated pre-boil gravity is 1.043 SG

Amt

Name

Type

#

%/IBU

Volume
7.52 gAdmiral [14.10 %] – Boil 70.0 minHop1022.7 IBUs
19.00 gMandarina Bavaria [8.50 %] – Boil 15.0 minHop1115.1 IBUs
0.33 ItemsProtofloc (Boil 10.0 mins)Fining12
0.65 ItemsWort Chiller (Boil 10.0 mins)Other13
80.00 gorange zest (Boil 5.0 mins)Flavor14
1.13 tspTronozymol (Boil 5.0 mins)Other15
  • Estimated Post Boil Vol: 13.54 L and Est Post Boil Gravity: 1.059 SG

Cool and Transfer Wort

  • Cool wort to fermentation temperature (40 degrees Celsius)
  • Transfer wort to fermenter
  • Add water if needed to achieve final volume of 13.00 L

Pitch Yeast and Measure Gravity and Volume


Amt

Name

Type

#

%/IBU

Volume
0.7 pkgSigmund’s Voss Kveik (Yeast Bay) (Yeast Bay #)Yeast16
  • Measure Actual Original Gravity _______     (Target: 1.059 SG)
  • Measure Actual Batch Volume _______     (Target: 13.00 L)

Fermentation

  • Primary Fermentation (7.00 days at 39.0 C ending at 39.0 C)
  • Secondary Fermentation (7.00 days at 20.3 C ending at 20.3 C)Secondary Ingredients
    Amt

    Name

    Type

    #

    %/IBU

    Volume
    52.00 gRoasted Cacao Nibs (Secondary 5.0 days)Flavor17–

Dry Hop and Bottle/Keg


Amt

Name

Type

#

%/IBU

Volume
22.00 mlExtra Special Vanilla Extract (Bottling)Spice18
  • Measure Final Gravity: _________  (Estimate: 1.013 SG)
  • Age beer for 7.00 days at 20.0 C

Type: All Grain
Batch Size: 13.00 L
Boil Size: 17.86 L
Boil Time: 70 min
End of Boil Vol: 13.54 L
Final Bottling Vol: 12.00 L
Fermentation: Sigmund Voss Kveik Single Stage

 

Date: 25 Sep 2018
Brewer: Pocket Rocket & Moose Brewing
Asst Brewer:
Equipment: 30 litre BIAB 70 Minute Boil
Efficiency: 80.00 %
Est Mash Efficiency: 80.0 

 

Taste Notes:

Prepare for Brewing

 

    • Create a yeast starter with 2.00 L of wort (202.37 g dry malt extract)
    • Clean and Prepare Brewing Equipment
    • Total Water Needed: 19.81 L
    • Mash Water Acid: None

 

Water Prep

Amt

Name

Type

#

%/IBU

Volume
19.81 L Severn Trent Water 1

Mash Grains

Mash Ingredients

Amt

Name

Type

#

%/IBU

Volume
130.00 g Oat Husks (0.0 EBC) Adjunct 2 4.1 % 0.13 L
1950.00 g Hook Head Irish Pale Malt (Minch) (4.2 EBC) Grain 3 61.2 % 1.27 L
325.00 g BEST Munich Dark (BESTMALZ) (28.0 EBC) Grain 4 10.2 % 0.21 L
200.00 g Pale Wheat Malt (Crisp) (3.5 EBC) Grain 5 6.3 % 0.13 L
195.00 g Crystal Dark – 77L (Crisp) (147.8 EBC) Grain 6 6.1 % 0.13 L
195.00 g Pale Chocolate (600.0 EBC) Grain 7 6.1 % 0.13 L
100.00 g Chocolate Wheat (Weyermann) (817.5 EBC) Grain 8 3.1 % 0.07 L
90.00 g Oats, Golden Naked®™ (Simpsons) (18.0 EBC) Grain 9 2.8 % 0.06 L
Mash Steps

Name

Description

Step Temperature

Step Time
Saccharification Add 19.81 L of water at 72.5 C 68.9 C 90 min
Mash Out Heat to 75.6 C over 25 min 75.6 C 15 min
  • Sparge Water Acid: None
  • If steeping, remove grains, and prepare to boil wort
  • Add water to achieve boil volume of 17.86 L
  • Estimated pre-boil gravity is 1.043 SG
Boil Ingredients

Amt

Name

Type

#

%/IBU

Volume
7.52 g Admiral [14.10 %] – Boil 70.0 min Hop 10 22.7 IBUs
19.00 g Mandarina Bavaria [8.50 %] – Boil 15.0 min Hop 11 15.1 IBUs
0.33 Items Protofloc (Boil 10.0 mins) Fining 12
0.65 Items Wort Chiller (Boil 10.0 mins) Other 13
80.00 g orange zest (Boil 5.0 mins) Flavor 14
1.13 tsp Tronozymol (Boil 5.0 mins) Other 15
  • Estimated Post Boil Vol: 13.54 L and Est Post Boil Gravity: 1.059 SG

Cool and Transfer Wort

  • Cool wort to fermentation temperature (40 degrees Celsius)
  • Transfer wort to fermenter
  • Add water if needed to achieve final volume of 13.00 L

Pitch Yeast and Measure Gravity and Volume

Fermentation Ingredients

Amt

Name

Type

#

%/IBU

Volume
0.7 pkg Sigmund’s Voss Kveik (Yeast Bay) (Yeast Bay #) Yeast 16
  • Measure Actual Original Gravity _______     (Target: 1.059 SG)
  • Measure Actual Batch Volume _______     (Target: 13.00 L)

Fermentation

  • Primary Fermentation (7.00 days at 39.0 C ending at 39.0 C)
  • Secondary Fermentation (7.00 days at 20.3 C ending at 20.3 C)
    Secondary Ingredients

    Amt

    Name

    Type

    #

    %/IBU

    Volume
    52.00 g Roasted Cacao Nibs (Secondary 5.0 days) Flavor 17
  •  

Dry Hop and Bottle/Keg

Dry Hop/Bottling Ingredients

Amt

Name

Type

#

%/IBU

Volume
22.00 ml Extra Special Vanilla Extract (Bottling) Spice 18
  • Measure Final Gravity: _________  (Estimate: 1.013 SG)
  • Age beer for 7.00 days at 20.0 C
  •  
Leave a Reply