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Hop Super Sesh

70 calories 7.4 g 330 ml
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 34 liters (fermentor volume)
Pre Boil Size: 37 liters
Post Boil Size: 34 liters
Pre Boil Gravity: 1.021 (recipe based estimate)
Efficiency: 65% (brew house)
Source: G
Calories: 70 calories (Per 330ml)
Carbs: 7.4 g (Per 330ml)
Created Friday September 20th 2013
Amount Fermentable Cost PPG °L Bill %
2.25 kg The Swaen - Ale Malt2.25 kg Ale Malt 37 3.5 60%
0.50 kg American - White Wheat0.5 kg White Wheat 40 2.8 13.3%
0.50 kg Flaked Barley0.5 kg Flaked Barley 32 2.2 13.3%
0.25 kg American - Caramel / Crystal 40L0.25 kg Caramel / Crystal 40L 34 40 6.7%
0.25 kg Maltodextrin0.25 kg Maltodextrin 39 0 6.7%
3.75 kg / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 First Wort at 100 °C 60 min 15.11 5.9%
4 oz Centennial4 oz Centennial Hops Pellet 10 Whirlpool at 80 °C 20 min 10.34 47.1%
4 oz Centennial4 oz Centennial Hops Pellet 10 Dry Hop at 5 °C 2 days 47.1%
8.5 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
43 L 3.5 hotter strike temp, 68.5c strike Infusion 66 °C 60 min
Starting Mash Thickness: 7.5 L/kg
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
5 g Gypsum Water Agt Mash 0 min.
2 g Epsom Salt Water Agt Mash 0 min.
1 g Baking Soda Water Agt Mash 0 min.
The Yeast Bay - Framgarden Kveik
1 Each
Attenuation (custom):
Optimum Temp:
27 - 35 °C
Fermentation Temp:
30 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 99 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: co2       CO2 Level: 4.04 Volumes
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
15g yeast nutrient
5g gypsum in boil (->10g of gypsum?)
2g of salt in the boil
Mash Chemistry and Brewing Water Calculator

V2 Fermented at 35c. Keg hopped at 24 hours w/ dry Voss. Fast. Sweet on the nose. Fruity pebbles. Surprisingly dense body for 3.3%. Voss orange is strong. Maybe Voss + another kveik for 10 gallon. .5 oz for hops that accenuate bitterness1 oz for voss

V3 - Subbed in Vienna. Tried Ebbegarden. Lacks voss creamsicle (That's a positive). Centennial is my hop. Went with 2oz FWH but.
Could pull back to 1oz FWH. Full bodied enough. Maybe pull back boil gypsum to 5g? This is reviewing a 4 day beer

V4 - Could pull back to 3.5kg Vienna for even more sessionability + 5g gypsum?

V5 - 8g gypsum in the boil is fine. Prefer Ebbegarden for less oranges esters than voss. Somewhere between 1 and 2 oz for FWH. Back down fermentation down to 30c because I can and pick up smokeyness from high DH temp depending on the day. Will try Ebbegarden vs Framgarden.

V6 - Heat stick sharted out so beer wasn't exactly boiled. Vienna -> MO in this beer. 8g gypsum in the boil is fine. Framgarden is legit. 1.25-1.5 oz FWH is nice too. 67-69c is a nice mash temp. Reducing baking soda by 50% (in glass with some lactic really pulls out the fruityness and sharpens up the body). Next time half XYZ (voss, ebb, fram) and half Olso. Going to try a little dextrose with the high mash to retain body but crisp up the ass end. 1.034 w/ grain conditioning

V7 - 5g gyp, 2.5g of baking soda in the boil. 3oz of DH in the keg. 68-69c mash. From fresh dry Voss, 18 hours DH and 48 hours into fridge!

V8. Going to try and mash slightly lower: 69c. Errored and added 500g of crystal. Is this a good thing? Would like to finish at 1.006ish. Battling between .5 oz and 1oz FWH. What I'm drinking now at 1 oz is pretty awesome (voss? framgarden? not ebbegarden?). With some age, 5oz is the right call. Love the 500g of crystal. Oslo worked out well with some time.

V9: Going .5 oz. 500g of crystal. Oslo/Lutra vs Framgarden. Salting is perfect, body good. DH 18 hours in .

V10: with maltodextrine, extra crystal and flaked barley, need to mash at 66 to get slightly better attenuation. Otherwise, getting VERY close to perfect!

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  • Last Updated: 2021-03-24 11:00 UTC
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