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Norwegian IPA

Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 20 liters
Post Boil Size: 14 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 152 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)

Created: Tuesday August 7th 2018

Original Gravity:

1.050

Final Gravity:

1.009

ABV (standard):

5.3%

IBU (tinseth):

45.9

SRM (morey):

8.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.35 kg	United Kingdom - Maris Otter Pale3.35 kg Maris Otter Pale	38	3.75	67.4%
700 g	American - White Wheat700 g White Wheat	40	2.8	14.1%
300 g	Candi Syrup - Belgian Candi Syrup - Blanc300 g Belgian Candi Syrup - Blanc - (late boil kettle addition)	42	0	6%
267 g	German - CaraMunich I267 g CaraMunich I	34	39	5.4%
250 g	German - Melanoidin250 g Melanoidin	37	25	5%
100 g	German - CaraHell100 g CaraHell	34	11	2%
4,967 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
30 g	Hallertau Blanc30 g Hallertau Blanc Hops	Pellet	9.2	Boil	60 min	36.85	13.6%
60 g	Saphir60 g Saphir Hops	Pellet	3.1	Aroma	10 min	9	27.3%
50 g	Hallertau Blanc50 g Hallertau Blanc Hops	Pellet	9.2	Dry Hop	3 days		22.7%
40 g	Loral40 g Loral Hops	Pellet	10.9	Dry Hop	3 days		18.2%
40 g	Saphir40 g Saphir Hops	Pellet	3.1	Dry Hop	3 days		18.2%
220 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
80 g	Hallertau Blanc (Pellet) 80 g Hallertau Blanc (Pellet) Hops	36.85	36.3%
100 g	Saphir (Pellet) 100 g Saphir (Pellet) Hops	9	45.5%
40 g	Loral (Pellet) 40 g Loral (Pellet) Hops		18.2%
220 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
15 L	sacc rest	Temperature	--	67 °C	60 min
9 L		Sparge	--	70 °C	--
	mash out	Temperature	--	75 °C	--
Starting Mash Thickness: 1.8 L/kg

Other Ingredients

Amount	Name	Cost	Type	Use	Time
100 g	Juniper Berries		Spice	Boil	10 min.

Yeast

Omega Yeast Labs - Voss Kveik OYL-061

Amount:	1 Each	Cost:
Attenuation (avg):	79%	Flocculation:	Medium
Optimum Temp:	20 - 37 °C	Starter:	No
Fermentation Temp:	26 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 248 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

blanc candi syrup = elderflower syrup

Last Updated and Sharing

604

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Brews

Public: Yup, Shared
Last Updated: 2019-10-20 23:03 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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