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Hecka Riwaka

197 calories 17.5 g 12 oz
Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 9.25 gallons
Post Boil Size: 8.63 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 197 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created Tuesday November 10th 2020
1.060
1.011
6.4%
32.6
5.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Pale 2-Row7 lb Pale 2-Row 37 1.8 41.2%
7 lb Gladfield - Big O, Malted Oats7 lb Big O, Malted Oats 27.5 2.28 41.2%
1 lb American - White Wheat1 lb White Wheat 40 2.8 5.9%
2 lb United Kingdom - Golden Naked Oats2 lb Golden Naked Oats 33 10 11.8%
17 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 ml yakima hop shot2.5 ml yakima hop shot Hops Extract 60 Boil at 212 °F 28 min 17.86 0.7%
2 oz Yakima Valley Hops - BRU-12 oz BRU-1 Hops Pellet 14.4 Whirlpool at 170 °F 0 min 8.01 15.3%
2 oz Yakima Valley Hops - Strata 2 oz Strata Hops Pellet 12 Whirlpool at 170 °F 0 min 6.68 15.3%
2 oz HBC 6302 oz HBC 630 Hops Pellet 14.2 Dry Hop at 70 °F Day 7 15.3%
2 oz Yakima Valley Hops - Strata 2 oz Strata Hops Pellet 15.5 Dry Hop at 70 °F Day 7 15.3%
2.50 oz Yakima Valley Hops - Strata 2.5 oz Strata Hops Pellet 12 Dry Hop at 70 °F Day 10 19.1%
2.50 oz HBC 6302.5 oz HBC 630 Hops Pellet 15.5 Dry Hop at 70 °F Day 10 19.1%
13.09 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
10.41 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) 137 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 22.94 psi       Temp: 68 °F       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: 2021-08-07 05:09 UTC
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