Burnt City Kveik Minded Hazy IPA - Beer Recipe - Brewer's Friend

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Burnt City Kveik Minded Hazy IPA

181 calories 17.5 g 12 oz
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.19 gallons
Post Boil Size: 5.69 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 181 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Sunday April 4th 2021
1.055
1.012
5.7%
17.6
5.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.70 lb Briess - White Wheat Raw3.7 lb White Wheat Raw 34.5 2 30.8%
3.60 lb American - Pilsner3.6 lb Pilsner 37 1.8 30%
3.40 lb US - Pale 2-Row3.4 lb Pale 2-Row 37 1.8 28.3%
1.30 lb American - Caramel / Crystal 10L1.3 lb Caramel / Crystal 10L 35 10 10.8%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Whirlpool at 170 °F 40 min 7.73 18.2%
2 oz Citra2 oz Citra Hops Pellet 11 Whirlpool at 170 °F 40 min 9.89 18.2%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Dry Hop (High Krausen) 2 days 9.1%
3 oz Amarillo3 oz Amarillo Hops Pellet 8.6 Dry Hop 3 days 27.3%
3 oz Citra3 oz Citra Hops Pellet 11 Dry Hop 3 days 27.3%
11 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 ml Lactic acid Water Agt Mash 0 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
No
Fermentation Temp:
95 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 6.76 psi       Temp: 34 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Comstock, Spokane, WA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Target water profile: bicarbonate 81 ppm, calcium 173 ppm, chloride 206 ppm, magnesium 12 ppm, sodium 8 ppm, and sulfate 100 ppm.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.75 gal Infusion 156 °F -- 30 min
4.15 gal Sparge 170 °F 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.9 g | 35.6 qt) 8.94 35.8  
Mash volume with grains (equipment estimates 9.86 g | 39.4 qt) 9.9 39.6  
Grain absorption losses -1.5 -6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 7.19 28.8  
Boil off losses -1.5 -6  
Post boil Volume (equipment estimates 5.65 g | 22.6 qt) 5.69 22.8  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.54 g | 22.2 qt) 5.5 22  
Total: 8.94 35.8
Equipment Profile Used: System Default
 
Notes

Mill the grains and mash at 156°F for 30 minutes. Sparge the grains with 170°F water and top up as necessary to obtain 6.5 gallons of wort—or more, depending on your evaporation rate.

Boil for 60 minutes and whirlpool. When the wort has cooled to 170°F, begin adding the whirlpool hops and add them intermittently in small amounts for 40 minutes.

After the boil, cool the wort to 95°F, aerate, and pitch yeast.

Add the first dry hops during active fermentation, when the gravity has dropped into the 1.028-1.038 range.

When fermentation is complete and gravity is stable, cool to 70F and add the post-fermentation dry hops. After 3 days cold crash, package and carbonate.

https://beerandbrewing.com/recipe-burnt-city-kveik-minded-hazy-ipa

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  • Last Updated: 2021-04-24 22:19 UTC