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STARBURST - VOSS IPA

265 calories 27.2 g 0.5 L
Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 10.5 liters (ending kettle volume)
Pre Boil Size: 15 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 85% (ending kettle)
Calories: 265 calories (Per 0.5L)
Carbs: 27.2 g (Per 0.5L)
Created Monday June 8th 2020
1.057
1.014
5.7%
52.7
5.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.10 kg United Kingdom - Maris Otter Pale2.1 kg Maris Otter Pale 38 3.75 93.5%
0.15 kg Flaked Wheat0.145 kg Flaked Wheat 34 2 6.5%
2.25 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Mosaic20 g Mosaic Hops Leaf/Whole 12.5 Boil 40 min 52.71 13.3%
30 g Mosaic30 g Mosaic Hops Leaf/Whole 12.5 Hopback at 85 °C 15 min 20%
30 g Huell30 g Huell Hops Pellet 7.2 Hopback at 85 °C 15 min 20%
15 g Mosaic15 g Mosaic Hops Leaf/Whole 12.5 Dry Hop at 28.5 °C Day 2 10%
15 g Huell Melon15 g Huell Melon Hops Pellet 7.2 Dry Hop at 28.5 °C Day 2 10%
10 g Mosaic10 g Mosaic Hops Leaf/Whole 12.5 Dry Hop at 28.5 °C Day 4 6.7%
30 g Huell30 g Huell Hops Pellet 7.2 Dry Hop at 28.5 °C Day 4 20%
150 g / £ 0.00
 
Mash Guidelines
Amount Description Type Temp Time
10 L Strike 65.5 °C 60 min
9 L Fly Sparge 70 °C 30 min
 
Other Ingredients
Amount Name Cost Type Use Time
2 ml Lactic acid Water Agt Mash 0 min.
1.80 g Lactic acid Water Agt Sparge 0 min.
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Medium
Optimum Temp:
20 - 37 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 52 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 68.8 g       Temp: 20 °C       CO2 Level: 2.5 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
 
Notes

Ignore Brewers Friend IBUs on this. The hop back added tonnes of bitterness which wasn't initially intended. However, this beer ended up with a good balance of extremely fruity/starburst sweets aroma which is carried by the malt backing and subsequently jumps straight into big classic English IPA bittering.

A bit of old school meets new. Kveik Voss didn't impart too much of it's famous orangey esters but there is some definite flavours that are aiding the fruit and tropical notes of this beer.

Mash for 45 mins pH 5.4 @65.5C, recirculating. Treat strike water with sod met (campden).

Fly sparge slowly over 30 mins, occasionally shutting drain valve and reopening. Adjust sparge water pH and add sod met (campden)

Pre boil gravity was 1.053
SG 1.057
FG 1.014 = 5.73

*for some reason this particular batch of yeast did not attenuate as low as usual

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-06-08 20:57 UTC
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