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Norway Pulp

207 calories
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 6.75 gallons
Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Hoppotunity
Calories: 207 calories (Per 12oz)
Share: <EMBED>
1.063
1.013
6.55%
52.51
5.52
5.33
 
Fermentables
Amount Fermentable PPG °L Bill %
12 lb United Kingdom - Golden Promise12 lb Golden Promise 37 3 96%
8 oz Flaked Wheat8 oz Flaked Wheat 34 2 4%
12.5 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
0.5 oz El Dorado0.5 oz El Dorado Hops Pellet 15.7 Boil 60 min 26.83
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Whirlpool at 160 °F 40 min 4.68
1 oz Azacca1 oz Azacca Hops Pellet 15 Whirlpool at 160 °F 40 min 8.17
1.5 oz El Dorado1.5 oz El Dorado Hops Pellet 15.7 Whirlpool at 160 °F 40 min 12.83
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Dry Hop 4 days
1 oz Azacca1 oz Azacca Hops Pellet 15 Dry Hop 4 days
1 oz El Dorado1 oz El Dorado Hops Pellet 15.7 Dry Hop 4 days
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Dry Hop 2 days
1 oz Azacca1 oz Azacca Hops Pellet 15 Dry Hop 2 days
1 oz El Dorado1 oz El Dorado Hops Pellet 15.7 Dry Hop 2 days
 
Mash Guidelines
Amount Description Type Temp Time
6 galInfusion149 °F75 min
2.25 galFly Sparge160 °F--
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
2 g Gypsum Water Agt Mash 1 hr.
9 g Calcium Chloride Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
0.5 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
 
Yeast
Amount:
1
Attenuation (custom):
77%
Flocculation:
High/Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile: RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
99.5 13.4 9.3 148 91.2 0
Mash Chemistry and Brewing Water Calculator
 
Notes
Water built from RO.

First dryhop at High Krausen. Usually less than 24 hours after pitching using kveik!

Second dryhop 2 days after high krausen.

Fermented at 90F and reached FG within 72 hours.

Let it cool to 21 when FG reached.

Cold crashed for 24 hours before kegging after 6 days from brew day.

This beer was carbed and ready to drink in 8 days!!

Super clean with hints of lemon and pineapple. Hops get to shine even when fermented at high temps! Dryer than expected for 1.013 but mouthfeel was great.

This recipe is shared.
Recipe QR Code
View Count: 612
Brew Count: 1
Last Updated: 2019-05-13 23:43 UTC
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