Orangey Citrus White IPA with Kveik yeast - Beer Recipe - Brewer's Friend

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Orangey Citrus White IPA with Kveik yeast

162 calories 12.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 60% (brew house)
Source: rrenaud
Calories: 162 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)
Created: Friday April 14th 2017
1.050
1.006
5.8%
42.8
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pale 2-Row5 lb Pale 2-Row 37 1.8 45.5%
5 lb American - White Wheat5 lb White Wheat 40 2.8 45.5%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 9.1%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Hopshot0.4 oz Hopshot Hops Plug 15 Boil 60 min 22.32 9.1%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Whirlpool at 212 °F 0 min 10.31 22.7%
1 oz Mandarina Bavaria1 oz Mandarina Bavaria Hops Pellet 8.5 Whirlpool at 212 °F 0 min 10.19 22.7%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Dry Hop 7 days 22.7%
1 oz Mandarina Bavaria1 oz Mandarina Bavaria Hops Pellet 8.5 Dry Hop 7 days 22.7%
4.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.20 oz coriander Spice Boil 5 min.
 
Yeast
White Labs - Brettanomyces Bruxellensis Trois WLP644
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
No
Fermentation Temp:
80 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 148 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.13 16.5  
Mash volume with grains 5.01 20  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 4.09 g | 16.4 qt) 3.5 14  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.59 g | 26.4 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.08 20.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 5 20  
Total: 7.63 30.5
Equipment Profile Used: System Default
 
Notes

split batch, Sigmund Voss Kveik yeast pitched at 90F, room temp ferment.

Sacch trois pitched at 80F, room temp ferment.

morebeer grains -> low efficiency :(

Served at Brooklyn spring coronation, went pretty fast, was well liked by people who were generally not that into beer. Was super clear considering >50% wheat/oat malt and a decent dry hop.

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  • Last Updated: 2017-05-16 02:55 UTC