Kveik IPA - Beer Recipe - Brewer's Friend

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Kveik IPA

213 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.130 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 62% (brew house)
Calories: 213 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Wednesday June 28th 2023
1.065
1.012
7.0%
7.2
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.60 lb Briess - Brewers Malt 2-Row4.6 lb Brewers Malt 2-Row 37 1.8 27.5%
32 oz United Kingdom - Malted Naked Oats32 oz Malted Naked Oats 33 1.3 12%
32 oz Torrified Wheat32 oz Torrified Wheat 36 2 12%
20 oz Flaked Oats20 oz Flaked Oats 33 2.2 7.5%
20 oz Flaked Wheat20 oz Flaked Wheat 34 2 7.5%
4.60 lb American - Pilsner4.6 lb Pilsner 37 1.8 27.5%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 42 0.5 6%
267.20 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Taiheke1.5 oz Taiheke Hops Pellet 7 Whirlpool at 180 °F 0 min 4.19 18.8%
1.50 oz Hallertau Tradition (Germany)1.5 oz Hallertau Tradition (Germany) Hops Pellet 5 Whirlpool at 180 °F 0 min 3 18.8%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop (High Krausen) at 68 °F 1.5 days 12.5%
1 oz El Dorado1 oz El Dorado Hops Pellet 15.7 Dry Hop (High Krausen) at 68 °F 1.5 days 12.5%
1.50 oz Citra1.5 oz Citra Hops Pellet 11 Dry Hop at 68 °F 5 days 18.8%
1.50 oz El Dorado1.5 oz El Dorado Hops Pellet 15.7 Dry Hop at 68 °F 5 days 18.8%
8 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Hornindal Kveik OYL-091
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
High/Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 126 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
RO water treated with ΒΌ tsp 10% phosphoric acid per 5 gallons
3/4 tsp. Calcium Chloride (CaCl2)
1/4 tsp. Calcium Sulfate (CaSO4) - Gypsum
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 153 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Based on your provided mash thickness (1.5 qt/lb), your strike volume will exceeds the total water needed for the recipe (5.13 g). Reduce mash thickness to 1.3 qt/lb or increase pre-boil volume to 3.75 g.    
Strike water volume at mash thickness of 1.5 qt/lb 5.89 23.6  
Mash volume with grains 7.14 28.6  
Grain absorption losses -1.96 -7.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.61 g | 30.5 qt) 3 12  
Boil off losses -1.5 -6  
Post boil Volume 6.11 24.5  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Going into fermentor 6 24  
Total: 5.13 20.5
Equipment Profile Used: System Default
 
Notes

Brew Day Notes:

  • LOW EFFICIENCY, not sure why (maybe less boil off amount since it was a 10 gallon batch?) SO added 1 pound of corn sugar
  • 13.2 gallon preboil assuming 0.55 grain absorption.
  • Didn't whirlpool hops in mesh bad due to water loss
  • Soft crashed down to 60 degrees before 2nd dry hop

    Brew Day:
  • This is part of a split batch so need to factor in the boil off rate being different
  • 1 degree higher mash temp for more body and sweetness (152-->153)
  • Adjust mash pH to 5.2-5.6 with lactic acid-->Post mash was 5.62.
  • Cool down wort to 180 prior to whirlpool
  • Use corn sugar to make up for any brewing inefficiency

    Did a split batch so this is doubled:
    10.25 gallons mash tun
    15 gallon HLT
    25.25 gallons Total
    13.5 gallons Pre-boil volume (54 quarts)
    17.3 Grain absorption (in quarts)
    17.8 gallons Total water needed (71.3 quarts)
    7.45 gallons (leave in HLT)

    Post Brew Day:
  • Dry hop (3 day at high krausen) and 7 days

    Post Fermentation:
  • Sit @ room temp for 7 days after kegging for diacetyl rest

    Experiment:
  • Updated water profile for more calcium and lower sulfate
  • Put half pils and 1/2 2 row to lighten the SRM
  • Did high krausen drop hop (only did post fermentation dry hop before) so at 3 day at high krausen and 7 day at room temp - same total dry hop amounts
  • Pressure fermenting (10 psi) to lock in aroma (especially with Kveik producing so much CO2 during first dry hop)
  • Reduce flaked grain with malted grain to reduce oxidation. Already only at 16.6% so we are good.

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  • Last Updated: 2023-07-08 12:13 UTC