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Zamba (BSG hop hazy)

244 calories 22.6 g 12 oz
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 52% (brew house)
Calories: 244 calories (Per 12oz)
Carbs: 22.6 g (Per 12oz)
Created Friday May 14th 2021
Amount Fermentable Cost PPG °L Bill %
9.25 lb US - Pale 2-Row9.25 lb Pale 2-Row 37 1.8 41.6%
8 lb American - White Wheat8 lb White Wheat 40 2.8 36%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 9%
8 oz American - Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt) 33 1.8 2.2%
8 oz German - Acidulated Malt8 oz Acidulated Malt 27 3.4 2.2%
2 lb Dry Malt Extract - Light2 lb Dry Malt Extract - Light 42 4 9%
22.25 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Zamba4 oz Zamba Hops Pellet 10 Boil 5 min 18.86 25%
4 oz Zamba4 oz Zamba Hops Pellet 10 Whirlpool 0 min 23.05 25%
4 oz Zamba4 oz Zamba Hops Pellet 10 Dry Hop (High Krausen) 3 days 25%
4 oz Zamba4 oz Zamba Hops Pellet 10 Dry Hop 3 days 25%
16 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
5.1 gal Strike 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Omega Yeast Labs - Hornindal Kveik OYL-091
1 Each
Attenuation (custom):
Optimum Temp:
70 - 95 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 155 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.25 Volumes
Target Water Profile
RB Henrico County VA (guess)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator

1.015 measured FG on 6/17/21 for 7.75%abv

Brew day. Ended up with too much wort, again. Forgot to cook oats but I did double crush. Still only got 50% eff wtf. Adding 2 lb dme to try to save it. Adjusting the attenuation to convince myself kviek will go down to 1012 and 8%. Bad brew day

Initial recipe creation,
grain bill : copying DRIP 3. boosting a little bit. changing eff to 60 i think we should be able to do that especially with cooked oatmeal. pay more attention to volumes. try not to end up with too much wort!

hops : will feature zamba. single hop. composing schedule based on blueberry yum yum. even split between 5 min, flameout, high krausen and standard dry hop (maybe keg)

yeast : prob would be better with london, but will consider kviek

water : thinking i will use tap. acid malt for pH. we have observed better results in west coast with water adjustments, maybe we try here too?

2/3/2021. Did not make it into feb. Its about 40 days since it was kegged, less than that since canned. The canned beer stoll looks nice and smells and tastes better than some commercial stuff but it's too bitter and lost a lot of spunk. For this next time I think we need to nail down the gravity, nail down the ph. Ditch the warrior and do like a full lb total hops and do like 1/3 hop bill in whirlpool. Try to limit oxidation in transfers but I dont think that is the main problem here. Consider doing some water adjustments. I wonder how the west coast ipa water profile would do for this.
12212020 updating recipe here to reflect what i did. please reference previous versions of this recipe for the original/correct recipe. realized i didnt have any real citra during brew day so i overloaded on mosaic and used a little citra noble. then in dry hop i did something off script as well cant remember what but i think i mightve done 4 oz citra and 2 oz mosaic?

efficiency was bad, target 1072 actual 1065. bad ph reading. not sure what happened but maybe some issue with water. need to examine water profile from tap and/or build a custom profile from scratch.
12162020 recipe was drastically changed. Bad ph (4.97. wtf?) on brew day and wrong hops. Anyway also used London 3 new pack with 1 day starter expected 1017 FG instead of reused hothead 1010 FG changing that now.
planning for brew 3. last one was indeed way off, not sure why, see theories below. this time bumping up 2row and wheat to get to 8%. thinking about switching from kviek and use regular london just because of my chamber and compatibility with other stuff going on. also thinking about possibly modifying water profile. thinking about brewing 10 gals eek. possibly bumping up the hops?
kegged this a couple days ago. really hot with hop burn. and kind of a rubber smell and taste. i wonder if i pushed this kveik too far. also i have not been cleaning it from trub and it could possibly have gelatin protein gunk it in? not sure. prob need to start again with a fresh pitch. anyway the first pint was pretty bad tasting and the second i drank last night was also but a little better. maybe hop burn will subside. its only about 10 or 11 days out from brew day. some ipas taste better after a couple weeks. maybe itll improve.
bumped up 2 row from 7.5 to 9.5, boosted up oats. not sure how efficiency will be but im assuming 65% without the oats factored in. with oats added im assuming it drops to 55. could be wrong. maybe the gravity is the problem.

added 4 more oz hops.

TODO : should figure out water...
this has sample profile but has bicarbonate instead of alkalinity :

maybe think about searching brewersfriend for one

brewed tue 6/23
dry hopped fri 6/26
cold crash sun 6/28
keg & carb mon 6/29
can tue 6/30

im not finding any research on kveik needing cleanup / diacetyl rest time after terminal gravity?? some places are saying you can rack it 36-72 hours after pitch


this one is a combination of the hop profile of all the rage

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  • Public: Yup, Shared
  • Last Updated: 2021-07-09 19:55 UTC
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