NZ Kveik Hazy Ale - Beer Recipe - Brewer's Friend

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NZ Kveik Hazy Ale

183 calories 16.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Dilbertbeer
Calories: 183 calories (Per 330ml)
Carbs: 16.3 g (Per 330ml)
Created: Tuesday April 28th 2020
1.060
1.011
6.4%
17.6
7.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg New Zealand - Ale Malt5 kg Ale Malt 37.4 3.05 85.8%
0.75 kg Rolled Oats0.75 kg Rolled Oats 33 2.2 12.9%
0.08 kg Castle Malting - cafe light malt - belgian (castle maltings - chateau)0.08 kg cafe light malt - belgian (castle maltings - chateau) 34 95 1.4%
5.83 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Motueka (7 AA)20 g Motueka (7 AA) Hops Pellet 7 Boil 30 min 12.91 15.4%
30 g Dr. Rudi (11 AA)30 g Dr. Rudi (11 AA) Hops Pellet 11 Whirlpool at 80 °C 30 min 4.71 23.1%
40 g Dr. Rudi (11 AA)40 g Dr. Rudi (11 AA) Hops Pellet 11 Dry Hop 1 days 30.8%
40 g Motueka (7 AA)40 g Motueka (7 AA) Hops Pellet 7 Dry Hop 1 days 30.8%
130 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Gypsum Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
20 - 37 °C
Starter:
No
Fermentation Temp:
40 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.46 L Strike 66 °C 65 °C 50 min
Temperature 65 °C 78 °C 15 min
17.5 L Sparge 78 °C 80 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 23 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.3
Mash volume with grains 21
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 13.4 L) 15.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 24.1 L) 26
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 21.2 L) 22
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.9 L) 21
Total: 32.6  
Equipment Profile Used: System Default
 
Notes

Once again half my strike water is boiled. halfed the water additions.

using cafe light malt today, i really enjoy this malt and the stickyness it sort of gives. not sure why it isnt in the fermentables drop down list but is on the ppg page

PH is probably too high, lets see how we go. didnt want to add more gypsum as thats all i have left.

No chill

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  • Last Updated: 2020-05-08 07:47 UTC