Mikkeller Juicy Kveik IPA - Beer Recipe - Brewer's Friend

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Mikkeller Juicy Kveik IPA

249 calories 22.7 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Mikkeller San Diego
Calories: 249 calories (Per 330ml)
Carbs: 22.7 g (Per 330ml)
Created: Monday June 1st 2020
1.081
1.016
8.5%
8.2
6.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Belgian - Pale Ale4 kg Pale Ale 38 3.4 58.8%
900 g United Kingdom - Malted Naked Oats900 g Malted Naked Oats 33 1.3 13.2%
550 g Flaked Oats550 g Flaked Oats 33 2.2 8.1%
550 g Flaked Wheat550 g Flaked Wheat 34 2 8.1%
800 g Torrified Wheat800 g Torrified Wheat 36 2 11.8%
6,800 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
43 g Taiheke43 g Taiheke Hops Pellet 7 Whirlpool at 79 °C 15 min 4.75 18.9%
43 g Pacifica43 g Pacifica Hops Pellet 5 Whirlpool at 79 °C 15 min 3.4 18.9%
71 g Citra71 g Citra Hops Pellet 11 Dry Hop 3 days 31.1%
71 g El Dorado71 g El Dorado Hops Pellet 15.7 Dry Hop 3 days 31.1%
228 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
 
Yeast
Omega Yeast Labs - Hornindal Kveik OYL-091
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
High/Low
Optimum Temp:
21 - 35 °C
Starter:
No
Fermentation Temp:
32 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 279 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Infusion -- 67 °C 60 min
7 L Sparge -- 77 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 20.4
Mash volume with grains 24.9
Grain absorption losses -6.8
Remaining sparge water volume (equipment estimates 12.4 L) 13.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.1 L) 26
Boil off losses -5.7
Post boil Volume (equipment estimates 19.4 L) 22
Hops absorption losses (whirlpool, hop stand) -0.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.6 L) 19
Total: 33.7  
Equipment Profile Used: System Default
 
Notes

Mash for 60 minutes at 152°F (67°C). Vorlauf, sparge, and run off into the kettle. Top up as needed. Boil for 75 minutes, adding the yeast nutrient with 10 minutes left in the boil. After the boil, chill the wort to target 175°F (79°C) and add the whirlpool/hop-stand hops. Allow the hop stand to continue for 15 minutes. After the hop stand, chill the wort to 80°F (27°C) and aerate. Pitch the yeast and set the fermentation temperature to 90°F (32°C). Let the temperature free rise to 95°F (35°C) until terminal gravity is achieved. Once gravity is stable, chill to 70°F (21°C) and add the dry hops for 3–5 days. Then cold crash, package, and carbonate.

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  • Last Updated: 2020-06-01 19:17 UTC