Kveik Brut IPA - Beer Recipe - Brewer's Friend

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Kveik Brut IPA

226 calories 19.6 g 12 oz
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11.5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 226 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Wednesday November 6th 2019
1.069
1.012
7.5%
70.6
6.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb German - Pilsner11 lb Pilsner 38 1.6 42.3%
2 lb Corn Sugar - Dextrose2 lb Corn Sugar - Dextrose 42 0.5 7.7%
2 lb Canadian - Honey Malt2 lb Honey Malt 37 25 7.7%
11 lb Viking - Pale Ale Malt11 lb Pale Ale Malt 37 2.5 42.3%
26 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz CTZ2 oz CTZ Hops Pellet 15.5 Boil 60 min 49.7 14.3%
2 oz Yakima Valley Hops - AU Ella2 oz AU Ella Hops Pellet 13.8 Whirlpool at 180 °F 0 min 6.01 14.3%
2 oz Yakima Valley Hops - NZ Nelson Sauvin2 oz NZ Nelson Sauvin Hops Pellet 12 Whirlpool at 180 °F 0 min 5.23 14.3%
2 oz Yakima Valley Hops - NZ Kohatu2 oz NZ Kohatu Hops Pellet 4.8 Whirlpool at 180 °F 0 min 2.09 14.3%
2 oz Southern Cross2 oz Southern Cross Hops Pellet 12.5 Boil at 180 °F 0 min 14.3%
2 oz Yakima Valley Hops - AU Vic Secret2 oz AU Vic Secret Hops Pellet 17.4 Whirlpool at 180 °F 0 min 7.58 14.3%
2 oz Yakima Valley Hops - AU Galaxy2 oz AU Galaxy Hops Leaf/Whole 14 Boil at 180 °F 0 min 14.3%
14 oz / $ 0.00
 
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:
90 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 245 B cells required
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:
90 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 245 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
no sparge BIAB-cooled to 138F and added amylase enzyme for 3 hors then boiled Temperature -- 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.78 gal (55.1 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.78 gal (7.1 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 18.01 gal (72.06 qt). Suggest reducing initial strike volume to 10.08 gal (40.32 qt) and adding 6.01 gal (24.06 qt) sparge/top-off. 16.09 64.4  
Strike water volume (equipment estimates 16.87 g | 67.5 qt) 16.09 64.4  
Mash volume with grains (equipment estimates 18.79 g | 75.2 qt) 18.01 72.1  
Grain absorption losses -3 -12  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 13.78 g | 55.1 qt) 13 52  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume (equipment estimates 11.3 g | 45.2 qt) 11.5 46  
Hops absorption losses (whirlpool, hop stand) -0.3 -1.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 11.2 g | 44.8 qt) 11 44  
Total: 16.09 64.4
Equipment Profile Used: System Default
 
Notes

split into two fermenters. different yeast added to each. 0.5 oz of each whirlpool hops added at day 7 then same dose added day 10. for 3 days then crashed cooled and kegged. might dry hop in keg for triple dry hop if I'm feeling it.

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  • Last Updated: 2019-11-15 21:58 UTC