Voss Kveik NEIPA - Beer Recipe - Brewer's Friend

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Voss Kveik NEIPA

217 calories 19.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.75 gallons (ending kettle volume)
Pre Boil Size: 6.3 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (ending kettle)
Hop Utilization: 96%
Calories: 217 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Sunday December 22nd 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 64.5%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 12.9%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 12.9%
1 lb American - Aromatic Malt1 lb Aromatic Malt 35 20 6.5%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3.2%
15.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Motueka1 oz Motueka Hops Pellet 7 First Wort 0 min 22.35 10%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool at 200 °F 30 min 7.02 10%
1 oz Vic Secret1 oz Vic Secret Hops Pellet 15.5 Whirlpool at 200 °F 30 min 9.89 10%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Whirlpool at 200 °F 30 min 7.98 10%
2 oz Vic Secret2 oz Vic Secret Hops Pellet 15.5 Dry Hop 1 days 20%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop 1 days 20%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 1 days 20%
10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
4 g Table Salt 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) 123 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 0 200 100 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.8 gal Strike 165 °F 153 °F 40 min
5.8 gal -- 158 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.81 23.3  
Mash volume with grains 7.05 28.2  
Grain absorption losses -1.94 -7.8  
Remaining sparge water volume 2.68 10.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.29 g | 29.2 qt) 6.3 25.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 4.76 g | 19.1 qt) 5.75 23  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Estimated amount in fermentor 5.64 22.6  
Total: 8.49 34
Equipment Profile Used: System Default
 
Notes

Adjust water to 2.5/1 chloride to sulfite
ferment hot at 92-95 degrees.
Mash at 150 for 40 minutes
Increase temp to 158 for 20 minutes
Mashout for 5 minutes at 168 and spare at 170
Biotransformation dry hop 24 hours after active fermentation

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  • Last Updated: 2020-01-25 21:30 UTC