Reference fingerprint
2.0 kg Pale Ale malt · 9.5 L · Cascade 8 g at 60 min, 5 g at 15 min, 5 g at approximately 80°C · LalBrew Voss Kveik · OG 1.043 · FG 1.008 · approximately 4.6% ABV
Jump to recipe & brew logThis was deliberately designed as a simple first beer.
The intention was to make something relatively light, refreshing, and quenchable while establishing a clear baseline for future experiments.
Using one base malt and one hop made it easier to understand the result and gave later beers something meaningful to iterate on. The second beer will be a more deliberate development of this starting point.
How it turned out
The batch finished at approximately 4.6% ABV after eleven days of fermentation. It was bottled on 26 August 2026.
What comes next
This beer is the starting point rather than a final statement. The next batch can be more deliberate about the hop expression while keeping this one as a useful baseline.
Recipe & brew log
Batch
- Target batch size: 10 L
- Final fermenter volume: about 9.5 L
Malt
- 2.0 kg Pale Ale malt
- 100% of the grist
Mash
- 60 minutes
- Approximately 62 to 66°C
- There was some temperature stratification, with the mash roughly in the mid-60s °C overall.
Rinse
- About 4 L at approximately 75°C
- Pre-boil volume: about 12 L
Boil
- 60 minutes
Hops
- Cascade, 5.3% alpha acid
- 8 g at 60 minutes
- 5 g at 15 minutes
- 5 g added at approximately 80°C after flameout
- 18 g total
- No dry hop
Fermentation
- LalBrew Voss Kveik, approximately 11 g
- Dry pitched at approximately 25°C
- Fermentation mostly around 22 to 23°C, generally in the low to mid 20s
- Roughly 11 days
- Bottled 26 August 2026
Measurements
The original gravity was approximately 1.050 before dilution, with a volume of approximately 8.5 to 9 L. After topping up, the final gravity reading was 1.043 at approximately 23°C and the final volume was approximately 9.5 L.
- FG: 1.008
- Apparent attenuation: approximately 81%
- ABV: approximately 4.6%
Cooling note
Cooling was done using a sink filled with cold water and took approximately 1.5 hours.
At one stage there was substantial temperature stratification, with roughly 35°C near the bottom and 53°C near the top.
This is also relevant to the final hop addition. The 5 g Cascade addition made at approximately 80°C remained warm for considerably longer than it would during a conventional short whirlpool or rapid chilling process. It may be relevant when comparing the hop character to future batches.
Brew notes
The recipe is intentionally simple enough to repeat. Keeping the malt and hop bill narrow should make the next comparison useful rather than merely different.