Kveik Hazy Rye-PA - Beer Recipe - Brewer's Friend

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Kveik Hazy Rye-PA

201 calories 21.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: Rye IPA
Boil Time: 60 min
Batch Size: 15 liters (ending kettle volume)
Pre Boil Size: 18 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (ending kettle)
Rating:
5.00 (1 Review)

Calories: 201 calories (Per 330ml)
Carbs: 21.2 g (Per 330ml)
Created: Thursday March 5th 2020
1.065
1.017
6.2%
51.0
6.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.70 kg Belgian - Pilsner1.7 kg Pilsner 37 1.6 38.2%
1.70 kg Belgian - Pale Ale1.7 kg Pale Ale 38 3.4 38.2%
0.70 kg German - Rye0.7 kg Rye 38 3.5 15.7%
0.35 kg German - CaraHell0.35 kg CaraHell 34 11 7.9%
4.45 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Warrior10 g Warrior Hops Pellet 14 First Wort 0 min 25.16 4.3%
20 g Sorachi Ace20 g Sorachi Ace Hops Pellet 11.1 Boil 10 min 13.15 8.7%
30 g Simcoe30 g Simcoe Hops Pellet 12.7 Whirlpool 0 min 12.7 13%
30 g Citra30 g Citra Hops Pellet 11 Boil 0 min 13%
70 g Simcoe70 g Simcoe Hops Pellet 12.7 Dry Hop 5 days 30.4%
70 g Citra70 g Citra Hops Pellet 11 Dry Hop 5 days 30.4%
230 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
4 ml Lactic acid Water Agt Mash 0 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
 
Yeast
Escarpment Labs - Voss Kveik
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
High
Optimum Temp:
25 - 42 °C
Starter:
No
Fermentation Temp:
30 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Fikkersdries Gelderland
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
17.8 L Simple infusion mash, no stepping or recirculation Infusion 72 °C 67 °C 60 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 17.8
Mash volume with grains 20.7
Grain absorption losses -4.5
Remaining sparge water volume 5.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21 L) 18
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 12 L) 15
Hops absorption losses (whirlpool, hop stand) -0.2
Estimated amount in fermentor 14.9
Total: 23.4  
Equipment Profile Used: System Default
 
Notes

Fermented with cultured Kveik yeast from Frontaal/Flying Couch brewing: Zoomies Kveik IPA.

Ferment at 30 degrees celcius. Dry hopped after 3 days of fermentation (was already pretty much finished). Bottled after 5 days of dry hopping. Cold stored 7 days after bottling.

Terrific IPA, very juicy and reminiscent of Orange Juice. Fermented to 1.018, this together with the Rye made the beer have a very full body without being too sweet. Was very good up untill 5 weeks after bottling.

Next time mash a bit lower (63 C) to encourage a slightly lower FG.

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  • Public: Yup, Shared
  • Last Updated: 2020-03-05 18:51 UTC