Kviek Style Hot IPA - Beer Recipe - Brewer's Friend

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Kviek Style Hot IPA

173 calories 14.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.75 gallons
Post Boil Size: 3.13 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 53% (brew house)
Calories: 173 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Wednesday January 13th 2021
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OG: 1.065 FG: 1.018 ABV: 6.2% IBU: 42

1.053
1.009
5.8%
50.1
5.1
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb US - Pale 2-Row4.5 lb Pale 2-Row 37 1.8 54.3%
1 lb Grain Millers - Flaked White Wheat1 lb Flaked White Wheat 36 1.6 12.1%
18 oz Flaked Oats18 oz Flaked Oats 33 2.2 13.6%
26.50 oz American - Pale Ale26.5 oz Pale Ale 37 3.5 20%
8.28 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Yakima Valley Hops - NZ Nelson Sauvin (12 AA)0.25 oz Yakima Valley Hops - NZ Nelson Sauvin (12 AA) Hops Pellet 11.4 Boil 60 min 18.99 4.5%
0.25 oz Yakima Valley Hops - NZ Nelson Sauvin (12 AA)0.25 oz Yakima Valley Hops - NZ Nelson Sauvin (12 AA) Hops Pellet 11.4 Boil 30 min 14.6 4.5%
0.50 oz Yakima Valley Hops - Cashmere (5.6 AA)0.5 oz Yakima Valley Hops - Cashmere (5.6 AA) Hops Pellet 9.2 Boil 15 min 15.21 9.1%
0.50 oz Yakima Valley Hops - Cashmere (5.6 AA)0.5 oz Yakima Valley Hops - Cashmere (5.6 AA) Hops Pellet 9.2 Boil 1 min 1.32 9.1%
1 oz Yakima Valley Hops - Cashmere (5.6 AA)1 oz Yakima Valley Hops - Cashmere (5.6 AA) Hops Pellet 9.2 Hop Stand at 160 °F 20 min 18.2%
0.25 oz Yakima Chief Hops - Mosaic LupuLN2 (Cryo) (22 AA)0.25 oz Yakima Chief Hops - Mosaic LupuLN2 (Cryo) (22 AA) Hops Lupulin Pellet 22 Hop Stand at 160 °F 0 min 4.5%
0.75 oz Yakima Chief Hops - Mosaic LupuLN2 (Cryo) (22 AA)0.75 oz Yakima Chief Hops - Mosaic LupuLN2 (Cryo) (22 AA) Hops Lupulin Pellet 22 Dry Hop 2 days 13.6%
0.50 oz Mosaic0.5 oz Mosaic Hops Leaf/Whole 9.7 Dry Hop 4 days 9.1%
1.25 oz Yakima Valley Hops - NZ Nelson Sauvin (12 AA)1.25 oz Yakima Valley Hops - NZ Nelson Sauvin (12 AA) Hops Pellet 11.4 Dry Hop 4 days 22.7%
0.25 oz Yakima Valley Hops - NZ Nelson Sauvin0.25 oz NZ Nelson Sauvin Hops Pellet 12 Hop Stand at 160 °F 20 min 4.5%
5.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.65 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A37 POG
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
85 - 100 °F
Starter:
No
Fermentation Temp:
85 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 52 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2 gal Strike 112 °F 105 °F 20 min
1.25 gal Strike 212 °F 140 °F 20 min
0.5 gal Strike 212 °F 149 °F 40 min
0.5 gal Add enough to get to 3.75 pre boil Fly Sparge 150 °F -- --
Starting Mash Thickness: 1.2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 2.48 9.9  
Mash volume with grains 3.15 12.6  
Grain absorption losses -1.04 -4.1  
Remaining sparge water volume (equipment estimates 3.41 g | 13.7 qt) 2.55 10.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.61 g | 18.5 qt) 3.75 15  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 3.06 g | 12.2 qt) 3.13 12.5  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 3.07 g | 12.3 qt) 3 12  
Total: 5.04 20.1
Equipment Profile Used: System Default
 
Notes

Make sure to crush wheat in food processor before adding

No prolonged dry hopping with this one. Ferment hot, and bottle quickly. Do a short DDH: Put in hops on day 3, lupilin powder on day 5. Bottle day 7.

Do this in the heat of summer. Try to ferment this baby at 90+ degrees.

Used Mosaic to dry hop partially to get rid of it- not a perfect match, but decent. (Also, I had them in whole hops)

Make sure when doing hop stand, cool beer down to 160, and hold it for 20 minutes at 160, then continue cooling after.

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  • Last Updated: 2021-07-22 04:59 UTC