Kveik IPA

Brew Day Notes:

• LOW EFFICIENCY, not sure why (maybe less boil off amount since it was a 10 gallon batch?) SO added 1 pound of corn sugar
  
• 13.2 gallon preboil assuming 0.55 grain absorption.
  
• Didn't whirlpool hops in mesh bad due to water loss
  
• Soft crashed down to 60 degrees before 2nd dry hop
  
  Brew Day:
  
• This is part of a split batch so need to factor in the boil off rate being different
  
• 1 degree higher mash temp for more body and sweetness (152-->153)
  
• Adjust mash pH to 5.2-5.6 with lactic acid-->Post mash was 5.62.
  
• Cool down wort to 180 prior to whirlpool
  
• Use corn sugar to make up for any brewing inefficiency
  
  Did a split batch so this is doubled:
  10.25 gallons mash tun
  15 gallon HLT
  25.25 gallons Total
  13.5 gallons Pre-boil volume (54 quarts)
  17.3 Grain absorption (in quarts)
  17.8 gallons Total water needed (71.3 quarts)
  7.45 gallons (leave in HLT)
  
  Post Brew Day:
  
• Dry hop (3 day at high krausen) and 7 days
  
  Post Fermentation:
  
• Sit @ room temp for 7 days after kegging for diacetyl rest
  
  Experiment:
  
• Updated water profile for more calcium and lower sulfate
  
• Put half pils and 1/2 2 row to lighten the SRM
  
• Did high krausen drop hop (only did post fermentation dry hop before) so at 3 day at high krausen and 7 day at room temp - same total dry hop amounts
  
• Pressure fermenting (10 psi) to lock in aroma (especially with Kveik producing so much CO2 during first dry hop)
  
• Reduce flaked grain with malted grain to reduce oxidation. Already only at 16.6% so we are good.