Kviek NEIPA - Beer Recipe - Brewer's Friend

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Kviek NEIPA

190 calories 18.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 18 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Zachary Hooker
Calories: 190 calories (Per 330ml)
Carbs: 18.7 g (Per 330ml)
Created: Saturday July 11th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg American - Pale 2-Row2 kg Pale 2-Row 37 1.8 33.3%
2 kg American - Pilsner2 kg Pilsner 37 1.8 33.3%
0.50 kg American - Carapils (Dextrine Malt)0.5 kg Carapils (Dextrine Malt) 33 1.8 8.3%
0.50 kg American - White Wheat0.5 kg White Wheat 40 2.8 8.3%
0.50 kg Briess - Brewers Oat Flakes0.5 kg Brewers Oat Flakes 32.2 2.5 8.3%
0.50 kg Briess - Brewers Red Wheat Flakes0.5 kg Brewers Red Wheat Flakes 32.2 2 8.3%
6 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9 g Magnum9 g Magnum Hops Pellet 15 First Wort 90 min 21.41 2.6%
9 g Citra9 g Citra Hops Pellet 11 Whirlpool 40 min 2.61 2.6%
9 g El Dorado9 g El Dorado Hops Pellet 15.7 Whirlpool 40 min 3.72 2.6%
9 g Mosaic9 g Mosaic Hops Pellet 12.5 Whirlpool 40 min 2.96 2.6%
19 g Citra19 g Citra Hops Pellet 11 Whirlpool at 80 °C 30 min 3.63 5.5%
19 g El Dorado19 g El Dorado Hops Pellet 15.7 Whirlpool at 80 °C 30 min 5.18 5.5%
19 g Mosaic19 g Mosaic Hops Pellet 12.5 Whirlpool at 80 °C 30 min 4.13 5.5%
28 g Citra28 g Citra Hops Pellet 11 Whirlpool at 60 °C 20 min 8.1%
28 g El Dorado28 g El Dorado Hops Pellet 15.7 Whirlpool at 60 °C 20 min 8.1%
28 g Mosaic28 g Mosaic Hops Pellet 12.5 Whirlpool at 60 °C 20 min 8.1%
14 g Citra14 g Citra Hops Pellet 11 Dry Hop at 26 °C 4 days 4.1%
14 g El Dorado14 g El Dorado Hops Pellet 15.7 Dry Hop at 26 °C 4 days 4.1%
14 g Mosaic14 g Mosaic Hops Pellet 12.5 Dry Hop at 26 °C 4 days 4.1%
28 g Citra28 g Citra Hops Pellet 11 Dry Hop at 26 °C 3 days 8.1%
28 g El Dorado28 g El Dorado Hops Pellet 15.7 Dry Hop at 26 °C 3 days 8.1%
28 g Mosaic28 g Mosaic Hops Pellet 12.5 Dry Hop at 26 °C 3 days 8.1%
14 g Citra14 g Citra Hops Pellet 11 Dry Hop at 26 °C 2 days 4.1%
14 g El Dorado14 g El Dorado Hops Pellet 15.7 Dry Hop at 26 °C 2 days 4.1%
14 g Mosaic14 g Mosaic Hops Pellet 12.5 Dry Hop at 26 °C 2 days 4.1%
345 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
1 tsp DAP Other Boil 15 min.
 
Yeast
White Labs - White Lab - WLP518 Opshaug Kveik Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
-4 - 2 °C
Starter:
No
Fermentation Temp:
33 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 144 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 121.8 g       Temp: 26 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 250 80 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Strike 72 °C 65 °C 60 min
12 L Batch Sparge 85 °C 76 °C 10 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 65 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18
Mash volume with grains (equipment estimates 20.1 L) 22
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 15.5 L) 12.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.6 L) 24
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 18
Hops absorption losses (whirlpool, hop stand) -0.8
Top off amount 1.8
Going into fermentor 19
Total: 30.9  
Equipment Profile Used: System Default
 
Notes

Based on: https://www.homebrewersassociation.org/homebrew-recipe/weldwerks-brewing-juicy-bits-neipa/

Mash at 149° F (65° C) for 45 minutes (or until conversion is complete), vorlauf for 15 minutes, collect wort, and boil for 90 minutes. If desired, use Epsom salt (MgSO4) and calcium chloride for water adjustments, adding half at mash and half at sparge, targeting about 250 ppm chloride and 80 ppm sulfate. Add 3 hop additions over 40 minutes of whirlpool. Knockout and ferment at 67° F (19° C) with London Ale III yeast. Add the first dry hop addition when the beer has fermented to about 2–3° Plato from final gravity, and then add the last two dry hop additions after terminal gravity has been reached. Use fresh, unopened, sealed bags for dry hopping when possible.

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  • Last Updated: 2020-07-11 05:05 UTC