Kviek IPA - Beer Recipe - Brewer's Friend

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Kviek IPA

171 calories 17 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Craft Beer & Brewing
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Tuesday July 2nd 2019
1.052
1.012
5.2%
11.2
3.7
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 64.5%
1.25 lb United Kingdom - Malted Naked Oats1.25 lb Malted Naked Oats 33 1.3 10.1%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 8.1%
1.15 lb Torrified Wheat1.15 lb Torrified Wheat 36 2 9.3%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8.1%
12.40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Taiheke1.5 oz Taiheke Hops Pellet 7 Whirlpool 15 min 6.55 18.8%
1.50 oz Pacifica1.5 oz Pacifica Hops Pellet 5 Whirlpool 15 min 4.68 18.8%
2.50 oz Citra2.5 oz Citra Hops Pellet 11 Dry Hop 9 days 31.3%
2.50 oz El Dorado2.5 oz El Dorado Hops Pellet 15.7 Dry Hop 9 days 31.3%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.20 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
 
Yeast
Escarpment Labs - Hornindal Kveik Blend
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
77 - 95 °F
Starter:
No
Fermentation Temp:
90 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 100g       CO2 Level: 2.25 Volumes
 
Target Water Profile
Regina, SK
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.91 g | 35.7 qt) 9.3 37.2  
Mash volume with grains (equipment estimates 9.9 g | 39.6 qt) 10.29 41.2  
Grain absorption losses -1.55 -6.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Post boil Volume (equipment estimates 5.61 g | 22.5 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.89 g | 23.6 qt) 5.5 22  
Total: 9.3 37.2
Equipment Profile Used: System Default
 
Notes

Mash for 60 minutes at 152°F (67°C). Vorlauf, sparge, and run off into the kettle. Top up as needed. Boil for 75 minutes, adding the yeast nutrient with 10 minutes left in the boil. After the boil, chill the wort to target 175°F (79°C) and add the whirlpool/hop-stand hops. Allow the hop stand to continue for 15 minutes. After the hop stand, chill the wort to 80°F (27°C) and aerate. Pitch the yeast and set the fermentation temperature to 90°F (32°C). Let the temperature free rise to 95°F (35°C) until terminal gravity is achieved. Once gravity is stable, chill to 70°F (21°C) and add the dry hops for 3–5 days. Then cold crash, package, and carbonate.

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  • Last Updated: 2019-08-16 23:21 UTC