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2/25/2022
revisiting this recipe for another swing. i thought there was honey malt in this but i guess not.

redo this with standard yeast, and use a starter this time.

subbing bittering hops. need to figure out water profile - possible adjustments from tap.

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8/4/2021
As of 8/4 its been at garage temp in the keg and is now down to 1040 for 6.5%.

obviously beer was overly sweet. added some hothead or something else to it and it came down some more but still tasted too sweet and bad. not sure any hops came through. i think punt on kviek or at least hornindal
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7/22/2021
ok the brew came out bad. under attenuated. 1.040. i let it go 4 1/2 days before cold crashing. not sure what happened. here are some factors that could be fixed :

• possible underpitch - used a jar of hornindal that was made from a big starter and split 3 ways. next time maybe add whole pouch?
  
• possible yeast strain stubbornness - i think chad ritter said hornindal is a pain in the ass. next time switch back to hothead or try another strain
  
• possible lack of nutrients - ive heard some kviek need nutrients to do the job, but that wasnt the case with hothead
  
• possibly need to feed in the fermentables. added sugar andhoney to the boil - maybe next time add them a day or two later, possibly with some DME
  
• possible efficiency and mash problem - low pH readings but need to fix meter. low efficiency for sure. need to boil longer. maybe mash longer. maybe not getting full conversion andor proper formation of short/long chains
  
• possible grain crush issue
  
• possible water chemistry issue - need to re-evaluate
  
  I'm also reading now that hornindal can under attenuate if you dont under pitch. use 1 tsp per 5 gallons. and need to use yeast nutrient.
  https://www.reddit.com/r/Homebrewing/comments/bfsp1y/hornindal_kveik_does_not_waste_any_time/elhte6s/
  
  
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  7/15/2021
  having some kind of serious mash problem. only 50 some % efficient. pH coming out way low - read under 4.6 yesterday. not sure if pH meter needs recalibration or broken but its measuring 7.5 - 6.75 on RO water.
  
  also there is something kind of strange about the water calculator. its possible it had me entering the salts for the full volume of water and not just the mash, thereby going too acidic. next time consider just treating all 10 gallons of water, not just the 8 that fit in the HLT.
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  7/14/2021
  brew day.
  
  fine tuning the water. since we need almost 10 gallons water, i am changing the calculator to treat 8 gallons water (all that will fit in my digiboil), we will use 6.7 gallons for the mash as instructed. There will be 1.3 of gallons of treated water remaining, will then top that up with about 1.7 gallons of straight up RO water and use that 3 total gallons for sparge water.
  
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  6/28/2021
  making more adjustments... thinking 9% better than 10. reducing vienna.
  
  altering hop schedule for simplicity. really changed it a lot actually.
  
  adding water profile.
  
  
  
  ==================================================
  half ass constructed from here :
  http://secretlevelbrewing.com/bells-hopslam-clone.html
  
  which itself is a customized version of the real clone posted on bells website, mine is customized further for simplicity in hop schedule. grain bill adjusted as well. not sure what pale ale malt is so im using vienna.