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Bribie Haze (Kviek IPA)

238 calories 24.3 g 330 ml
Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 45 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 25.2 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 63% (brew house)
Source: Juicy Bits NEIPA (photo)
Calories: 238 calories (Per 330ml)
Carbs: 24.3 g (Per 330ml)
Created Sunday March 18th 2018
1.077
1.019
7.65%
69.83
6.48
5.57
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg New Zealand - American Ale Malt5 kg American Ale Malt 37.3 2.54 59.5%
2 kg New Zealand - Ale Malt2 kg Ale Malt 37.4 3.05 23.8%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 6%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 2 6%
0.40 kg German - Carapils0.4 kg Carapils 35 1.3 4.8%
8.4 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Mosaic5 g Mosaic Hops Pellet 11.8 First Wort 0 min 6.82 2.1%
5 g Citra5 g Citra Hops Pellet 13.4 First Wort 0 min 7.75 2.1%
5 g El Dorado5 g El Dorado Hops Pellet 14.5 First Wort 0 min 8.38 2.1%
10 g Citra10 g Citra Hops Pellet 13.4 Boil 5 min 3.06 4.2%
10 g El Dorado10 g El Dorado Hops Pellet 14.5 Boil 5 min 3.31 4.2%
10 g Mosaic10 g Mosaic Hops Pellet 11.8 Boil 5 min 2.69 4.2%
20 g Citra20 g Citra Hops Pellet 13.4 Whirlpool 20 min 12.76 8.3%
20 g El Dorado20 g El Dorado Hops Pellet 14.5 Whirlpool 20 min 13.81 8.3%
20 g Mosaic20 g Mosaic Hops Pellet 11.8 Whirlpool 20 min 11.24 8.3%
20 g Citra20 g Citra Hops Pellet 13.4 Dry Hop 8 days 8.3%
20 g El Dorado20 g El Dorado Hops Pellet 14.5 Dry Hop 8 days 8.3%
20 g Mosaic20 g Mosaic Hops Pellet 11.8 Dry Hop 8 days 8.3%
25 g Citra25 g Citra Hops Pellet 13.4 Dry Hop 4 days 10.4%
25 g El Dorado25 g El Dorado Hops Pellet 14.5 Dry Hop 4 days 10.4%
25 g Mosaic25 g Mosaic Hops Pellet 11.8 Dry Hop 4 days 10.4%
240 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
32 L Strike temp. - 72C Temperature 65 °C 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Brewtan B Water Agt Mash 1 hr.
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
0.25 tsp Potassium metabisulphite Water Agt Mash 1 hr.
0.50 tsp Brewtan B Water Agt Boil 15 min.
1.50 tsp Yeast nutrient Water Agt Boil 10 min.
 
Yeast
White Labs - WLP518
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
35 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 137 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.35 Volumes
 
Target Water Profile
NEIPA - Back of the Passage
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 10 5 200 110 40
3g Gypsum
2g Epsom
10g Calcium chloride
Mash Chemistry and Brewing Water Calculator
 
Notes

Batch#3 - Kviek IPA - 19/8/19 - Eff. 63%

  • Swapped yeast for wlp518 Opshaug Kveik Ale Yeast (Vault Strain), strike temp 72C up from 69C. (See photo)
  • Kept grain & hop bill the same, added extra yeast nutrient (1.5 tsp instead of 1) for Kviek yeast.
  • Ferm. Temp set to 32.5C, dry pitched single vial of yeast at 28C and let it warm.
  • Bubbling super hard after 12 hours, fruity aroma cleaning up from a little funky.
    22/8/19 - SG: 1018 (after 4 days!), Ferm died off a day ago, smells slightly funky with a real juicy hit. Dry hopped with single charge (3x45g). Ferm temp dropped to 22C for dry hop.
    28/8/19 - FG: 1017, cold crashed.
    30/8/19 - Kegged
    22/9/19 - (Photo) Funky stone fruit aroma, hazy bright orange gold colour, creamy white head, bitter orange citrus finish, people liked it. Should make again for summer.
    4/10/19 - Finished keg, still quite fruity flavoured with a big lingering orange and lemon, juicy AF, a good summer beer that I'd make again.

    Batch #2 - 19/8/18 (Worst brew day ever, so many fuck ups)
  • Swapped from S04 to White Labs Hazy Days (Not listed so selected similar yeast {London Fog}) Best before Aug 18 so used a 1.3L starter with 1/8th tsp yeast nutrient and 2/3 cup DME stirred for 24 hrs.
  • Changed salts to suits NEIPA (3g Gypsum, 2g Epsom, 10 CaCl)
  • Cut mash to 45 min as some grain missed the bag and had to try and filter it from the water (didn't get it all), strike temp dropped by 2C to 69C.
  • Boil time cut to 45 minutes
  • Fermented out hard and fast, had a slight bubble over but was using a blow off tube (thanks past me).
    26/8/18 - Dry hopped with one big charge (3x50g) instead of two seperate ones (because I forgot).
    6/10/18 - Kicked the keg, still tasting pretty fruity, not bad.

    Batch #1 - 25/3/18
  • Salts (5g Gypsum, 3g Calcium chloride)
  • (x2) S04 substituted for Wyeast 1318 London Ale lll.
  • elaborate 3 step flame out hop addition simplified to 1 late and 1 flame out.
  • rehydrated x2 yeasts in 250ml, nutrient and 8g of DME on stir plate for 3hr
  • 50% efficiency is low
    28/3/18 - dry hopped first addition 60g
    2/4/18 - Second dry hop in sock
    28/4/18 - Tasted quite fruity with tropical juice hints. Poured only mildly cloudy, very tasty with a pine finish.


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  • Public: Yup, Shared
  • Last Updated: 2019-10-04 02:56 UTC
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