Ravenwood Våningshus ale - Voss Feb 2021 - Recipe

Ravenwood Våningshus ale - Voss Feb 2021

All Grain Recipe

Submitted By: RavenwoodHomebrew (Shared)
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Brewer: Chad Haatvedt
Batch Size: 13.00 gal	Style: Experimental Beer (34C)
Boil Size: 16.54 gal	Style Guide: BJCP 2015
Color: 4.4 SRM	Equipment: My- HERMS All Grain - Large 10 Gal/38 l - Stainless
Bitterness: 41.4 IBUs	Boil Time: 60 min
Est OG: 1.056 (13.7° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.011 SG (2.8° P)	Fermentation: Ale, Two Stage
ABV: 5.9%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
4.00 tsp	Lactic Acid (Mash 60 min)	Misc	1
15 lbs	Pale Malt, 2-Row (Rahr) (1.8 SRM)	Grain	2
5 lbs	Wheat Malt, White (Rahr) (3.2 SRM)	Grain	3
3 lbs	Oats, Flaked (1.0 SRM)	Grain	4
2 lbs	Munich Malt, Germany (Avangard) (9.5 SRM)	Grain	5
2 lbs	Oats, Malted (1.0 SRM)	Grain	6
1.00 oz	Centennial [9.9%] - Boil 45 min	Hops	7
1.00 oz	Citra [12.6%] - Boil 45 min	Hops	8
1.00 oz	Citra [12.6%] - Boil 20 min	Hops	9
1.00 oz	Mandarina Bavaria [6.6%] - Boil 20 min	Hops	10
1.0 pkgs	Voss Kveik (Omega #OYL-062)	Yeast	11
1.00 oz	Citra [12.6%] - Dry Hop 2 days	Hops	12
1.00 oz	Mandarina Bavaria [10.1%] - Dry Hop 1 days	Hops	13
1.00 oz	Motueka [6.4%] - Dry Hop 5 days	Hops	14

Notes

I added 5 tsp of Lactic acid to my 14 gallons of strike water. In previous batches, I added it to the mash tun after doughing in. I think it did not distribute well, as my efficency was low. I think it worked better this time, as my efficency was much better. This went into the fermentor at 84F. I put heaters on it and will try to get it up to 95F within a day so it can really take off. I [itched yeast at 16:30, and had active fermentation at 17:30 Yeast was harvested VOSS from my September batch. I kept it in the fridge at 42F since then (5 months--still really healthy)

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