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Hecka Riwaka

257 calories 22.5 g 12 oz
Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 257 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created Tuesday November 10th 2020
1.078
1.014
8.39%
38.66
6.64
5.72
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb Pale 2-Row7.5 lb Pale 2-Row 37 1.8 42.9%
7.50 lb Gladfield - Big O, Malted Oats7.5 lb Big O, Malted Oats 27.5 2.28 42.9%
1 lb American - White Wheat1 lb White Wheat 40 2.8 5.7%
1.50 lb United Kingdom - Golden Naked Oats1.5 lb Golden Naked Oats 33 10 8.6%
17.5 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.80 ml yakima hop shot1.8 ml yakima hop shot Hops Extract 60 Boil at 212 °F 60 min 16.36 0.5%
1 oz Yakima Valley Hops - Idaho 71 oz Idaho 7 Hops Pellet 12.5 Boil 10 min 13.44 7.7%
2 oz Riwaka2 oz Riwaka Hops Pellet 5.5 Boil at 212 °F 0 min 15.3%
2 oz Yakima Valley Hops - Idaho 72 oz Idaho 7 Hops Pellet 12.5 Whirlpool at 170 °F 0 min 8.85 15.3%
4 oz Riwaka4 oz Riwaka Hops Pellet 5.5 Dry Hop at 170 °F Day 7 30.6%
4 oz Riwaka4 oz Riwaka Hops Pellet 5.5 Dry Hop at 170 °F Day 3 30.6%
13.06 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
8.5 gal Strike 152 °F 60 min
 
Yeast
The Yeast Bay - Sigmund's Voss Kveik
Amount:
1 Each
Cost:
Attenuation (avg):
80.5%
Flocculation:
High
Optimum Temp:
70 - 100 °F
Starter:
No
Fermentation Temp:
90 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 138 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 22.94 psi       CO2 Level: 2.2 Volumes
 
Target Water Profile
My Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
95 0 31 60 180 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Mash Additions:
2.1g Gypsum
6.8g Calcium Chloride
1.7g Epsom Salt
2.1g Canning Salt
2.7 mL Lactic Acid
Note: This is my water additions, yours will vary depending on your water source!!!

@ 5 Min left in boil, begin adjusting pH down to 4.6. Dose lactic acid in 2.5-3 ml additions.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-12-11 15:26 UTC
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