Lutra Kveik Pseudo-Lager Recipe

For 1 bbl (31 gal/~117 liters)

OG: 12°P
FG: 2°P
ABV: 5.3%
IBU: 36

Malt
51 lb (23 kg) Pilsner malt (92.7%)
2 lb (.9 kg) Dextrin malt (3.6%)
2 lb (.9 kg) Acidulated malt (3.6%)

Hops
3 oz (85 g) Magnum (14% AA); FWH
1 oz (28 g) Hersbrucker (2.4% AA); 15 min
1 oz (28 g) Tradition (5.9% AA); 15 min
3.5 oz (99 g) Hersbrucker (2.4% AA); WP 20 min
2.5 oz (57 g) Tradition (5.9% AA); WP 20 min

Yeast
Dried Lutra^® Kveik Yeast (OYL-071DRY) (64g/bbl; 55g/hL)

Directions

Mash in with a 1.25qt/lb (2.6L/kg) water to grist ratio for a Beta amylase rest at 144°F (62°C) and hold for 30 minutes. Raise to an Alpha amylase rest at 160°F (71°C) and hold for 30 minutes. Mash out at 168°F (76°C) for 10 minutes. Boil for 60 minutes, adding hops as noted above. Pitch yeast as directed. Though Lutra Kveik has a wide fermentation temperature range, we recommend fermenting at 65 – 68°F (18 – 20°C) for the cleanest results. For clarity, fine as desired or cold condition beer at 34°F (1°C) for 1 – 2 weeks.

Note
This recipe uses a Hochkurz (German for ​“high” and ​“short”) step mash, but can also done as a single-infusion mash at 148°F (64°C).