Kveik NEIPA Odin

181 calories 18.2 g
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 20 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 20 liters
Post Boil Size: 18 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Frederik Cruyt
Calories: 181 calories (Per )
Carbs: 18.2 g (Per )
Created Friday August 16th 2019
1.059
1.014
5.9%
0.0
5.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Belgian - Pale Ale3.5 kg Pale Ale 38 3.4 70%
1.50 kg Flaked Oats1.5 kg Flaked Oats 33 2.2 30%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
70 g Mosaic70 g Mosaic Hops Pellet 12.5 Dry Hop at 30 °C 4 days 35%
100 g Citra100 g Citra Hops Pellet 11 Dry Hop at 30 °C 1 days 50%
30 g Mosaic30 g Mosaic Hops Pellet 12.5 Boil 0 min 15%
200 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Strike -- 67 °C 60 min
6 L Sparge -- 77 °C --
 
Other Ingredients
Amount Name Cost Type Use Time
3 ml Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
10 g yeast nutrient Other Boil 0 min.
 
Yeast
- WHC ODIN (KVEIK)
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
30 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Use hop bags

30 g mosaic: add @ the end of the boil and leave in the kettle during cooling with the immersion chiller

70 g mosaic: add @ start of fermentation and remove at the end of fermentation (~biotransformation)

100 g Citra: add when fermentation has calmed down and dry hop for one day, then remove all hops during bottling process

hang the hop bag inside the fermentation vessel at the start of fermentation, but not in the wort. This allows oxygen to be purged from the hops. Let the hop bag fall in the liquid using some kind of mechanism at the right time

View Count: 187
Brew Count: 1
Last Updated: 2019-08-17 15:25 UTC

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