Rongoteus Nordic Rye Kveik Beer Kit - Extract

Description

Your Rongoteus Nordic Rye Kveik uses 5 lbs. Pilsen Dry Malt Extract and 3.3 lbs. Munich Liquid Malt Extract for a full-bodied base with depth and complexity. The 1.75 lb. Rye Malt adds robust earthy character while 8 oz. Caramel Malt 60L contributes light sweetness and 4 oz. Chocolate Malt brings richness and color.

Fuggle hops at 60 minutes provide mild bitterness and East Kent Golding at 15 minutes add floral and earthy notes. Lallemand Voss Kveik yeast ferments at higher temperatures and contributes distinct citrusy flavor to the finished beer.

*LalBrew Voss™ supports a wide range of fermentation temperatures between 25-40° C (77-110°F) with a very high optimal range of 35-40°C (95-104°F). Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days.

Your Label Peelers Rongoteus Nordic Rye Kveik Original Beer Kit never sits on a shelf. Your grains are crushed to order. Your ingredients are packed fresh and you don't pay for a flashy box. It's all about providing you with the freshest ingredients for you to make your best beer.

Beer Specifications

• ABV: 7.7% - 8.3%
• Original Gravity: 1.074 - 1.082
• Final Gravity: 1.014 - 1.019
• IBUs: 22
• SRM: 16

Disclaimer: All calculations are approximate.

Ingredients

Malt Extracts

• 5 lbs. Pilsen Dry Malt Extract
• 3.3 lbs. Munich Liquid Malt Extract

Specialty Grains (combined into one bag)

• 1.75 lb. Rye Malt
• 8 oz. Caramel Malt 60L
• 4 oz. Chocolate Malt

Hops (substitutions based on availability)

• 1 oz. Fuggle Hops
• 1 oz. East Kent Golding Hops

Yeast

• 1 Packet of Dry Yeast (Lallemand Voss Kveik)

Also Included

• 5 oz Priming Sugar
• Yeast Energizer / Irish Moss Combo Packet
• Muslin Grain Bag

Instructions

Hop Schedule

• 60 minutes: 1 oz. Fuggle Hops (Bittering)
• 15 minutes: 1 oz. East Kent Golding Hops (Aroma)

1. Heat 2-3 gallons of water to 155°F.
2. Place grains in a grain bag and steep in the hot water for 30 minutes.
3. Remove the grain bag, sparge (rinse) with hot water, and discard.
4. Turn off heat and add the dry and liquid malt extracts and still until evenly dissolved.
5. Return to heat and bring wort to a rolling boil.
6. Add the hops according to the hop schedule.
7. Boil for 60 minutes, stirring occasionally.
8. At 15 minutes remaining add Yeast Energizer / Irish Moss Combo Packet.
9. Cool the wort to around 80°F. An immersion chiller or ice bath works well for this.
10. Transfer the wort to a sanitized fermenter and top off with clean, filtered water to 5 gallons.
11. Pitch the yeast and seal the fermenter.
12. Ferment at 77°F or above for 14-21 days or until fermentation is complete. It may help to wrap your fermenter with a blanket or heating with a brew belt for this beer as this yeast does well with higher temperatures.

Bottle Conditioning

1. Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed then bottle your beer.
2. Once bottled, allow 2 weeks to carbonate in a cool, dark room. Enjoy!