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PG: IPA (boil), Raaw Dog (no boil)

176 calories 15.3 g 330 ml
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 30 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 65% (brew house)
Source: G
Calories: 176 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created Friday December 14th 2018
Amount Fermentable Cost PPG °L Bill %
4.50 kg US - Pale 2-Row4.5 kg Pale 2-Row 37 1.8 94.7%
0.25 kg Corn Sugar - Dextrose0.25 kg Corn Sugar - Dextrose 42 0.5 5.3%
4.75 kg / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Chinook0.75 oz Chinook Hops Leaf/Whole 13 Boil at 100 °C 30 min 26.76 11.1%
3 oz Mosaic3 oz Mosaic Hops Pellet 12.5 Hop Stand 15 min 31.27 44.4%
3 oz Mosaic3 oz Mosaic Hops Pellet 12.5 Dry Hop 0 days 44.4%
6.75 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26 L Infusion 71 °C 65 °C 45 min
Starting Mash Thickness: 2 L/kg
Starting Grain Temp: 20 °C
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
2.50 g Gypsum Water Agt Mash 0 min.
3 ml Lactic acid Water Agt Mash 0 min.
Omega Yeast Labs - Dried Lutra Kveik - OYL-071DRY
1 Each
Attenuation (avg):
Optimum Temp:
20 - 35 °C
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.52 Volumes
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
5g of gypsum in IPA boil

2g of table salt in small beer keg (12 g if goese)

Mash Chemistry and Brewing Water Calculator

Brew first beer (IPA) as normal. 5 scoops, 5g gypsum, dextrose, 5g nute, whirlflock in boil. Flameout hops, whirpool and stand for 15 minutes. Raise into siphon position.

Prep keg w/ float. Siphon hot into keg. Cool. Pitch yeast. keg ferment under spunding

For partygyle beer:
Ideas :
Whirlpool only session
gose (L planatrum for 24 hours, then kveik + 14g of sea salt post)
Session stout
Light amber

Add 2 pound crushed crystal
Mash hop (1oz?)
PartyGyle: Sparge with 19L of 75c of 5ml preacidified water. Bring up to 70c+ for 20 minutes

Prep keg: 5g nute, maltodextrine, 2g table salt, chill in keg, ferment

IPA: DH at 18 hours

Day 4 in fridge
Day 5 top up hop tea (2-4oz 66-77c in 1.2L of water for 1 hour w/ sous vide in French Press). Split between first beer + second beer.
2ml of hop abstraxt?

Day 6 or 7 ...
IPA keg: gelatin + absorbic acid
Other keg: 60mL of glycerine + absorbic acid

Recipe Photos
Last Updated and Sharing
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  • Public: Yup, Shared
  • Last Updated: 2023-03-24 00:45 UTC
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