Hazy Kveik - Beer Recipe - Brewer's Friend

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Hazy Kveik

210 calories 18.1 g 12 oz
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 10.25 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.088 (recipe based estimate)
Post Boil Gravity: 1.110 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 210 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Saturday February 22nd 2020
1.064
1.011
6.9%
41.6
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Finland - Pilsner Malt10 lb Pilsner Malt 37 2 40%
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 40%
5 lb American - White Wheat5 lb White Wheat 40 2.8 20%
25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Warrior1 oz Warrior Hops Pellet 16 Boil 70 min 31.06 33.3%
1 oz Calypso1 oz Calypso Hops Pellet 13 Boil 15 min 6.58 33.3%
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 5 min 4 33.3%
3 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Calcium Chloride (anhydrous) Water Agt Boil --
6 g Gypsum Water Agt Boil --
 
Yeast
Imperial Yeast - A43 Loki
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium High
Optimum Temp:
60 - 100 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 213 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.5 qt -- 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 9.38 37.5  
Mash volume with grains (equipment estimates 7.13 g | 28.5 qt) 11.38 45.5  
Grain absorption losses -3.13 -12.5  
Remaining sparge water volume (equipment estimates 1.61 g | 6.5 qt) 1.5 6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.61 g | 30.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 6 24  
Top off amount 4.25 17  
Going into fermentor 10.25 41  
Total: 10.88 43.5
Equipment Profile Used: System Default
 
Notes

Pitched 100 billion cells of LOKI VOSS KVEIK to each 5 gal. Extremely vigorous fermentation! Both 6.5 gal fermenters had 5 gal of wort and both oozed foam out of the top for hours. This began 12 hours after pitching yeast.

Pitched yeast at 71° and immediately set temp for 83°.

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  • Last Updated: 2020-02-23 06:13 UTC