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Kveik IPA Hothead Batch

186.34 calories 17.11 g
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 20.8 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Patrick/DNB
Calories: (Per )
Carbs: (Per )
Created Monday September 2nd 2019
1.061
1.012
6.39%
55.32
4.45
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg American - Pilsner4.5 kg Pilsner 37 1.8 80%
1 kg German - Vienna1 kg Vienna 37 4 17.8%
125 g German - Carapils125 g Carapils 35 1.3 2.2%
5.63 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Pahto20 g Pahto Hops Pellet 16.8 First Wort 60 min 25.67 15%
2 oz Centennial2 oz Centennial Hops Pellet 9.3 Whirlpool 0 min 12.68 42.5%
1 oz Chinook1 oz Chinook Hops Pellet 13.9 Whirlpool 0 min 9.47 21.3%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool 0 min 7.5 21.3%
4.71 oz / 0.00
 
Yeast
Omega Yeast Labs - HotHead Ale OYL-057
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium High
Optimum Temp:
17 - 37 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 109 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
28L of water
7g Gyp
5g Cacl2
3.75ml Lactic
Added 4g Baking soda to boil (counter tart effect of Kveik?)
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Total mash water needed 34.1
Strike water volume at mash thickness of 3.1 L/kg 17.4
Remaining sparge water volume 16.7
Grain absorption losses -5.6
Mash Lauter Tun dead space -1
Amount going into kettle 27.5
Boil off losses -6
Hops absorption losses -0.7
Amount going into fermentor 20.8
Total: 34.1  
Equipment Profile Used: System Default
 
Notes

OG: 1.060 (accidently added extra 1 liter of water to rinse grains so a total of 29L. Over shot volume by at least 3L meaning I can probably get away with using .5/1L of mash water less each batch)

Cooled wort to mid 70s and pitched Yeast (no starter/full pack Jun 30 2019).

FG: 1.012
Ph. 4.48

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  • Last Updated: 2019-10-08 00:50 UTC