PL | EN

  1. Dashboard
  2. Public recipes
  3. Kveik hazy IPA

Kveik hazy IPA

0
Print

Batch size

  • 18 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 24.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 10 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 17.2 liter(s)
    Mash size
  • 22.1 liter(s)
    Total mash volume

Steps

Temp Time
67 C 60 min
74 C 10 min

  • No versions avalible

Create your own version

We introduced new Standard account. Check current subscription plans.
Do you know that PRO members receive notifications about fermenting batches? Become a PRO member!

Fermentables

13.6 BLG
5.6% ABV
3.8 SRM
Type Name Amount Yield EBC
Grain MaltEurop Ale malt 2 kg 39.2% 80 % 5
Grain MaltEurop Pilzneński 1 kg 19.6% 81 % 4
Grain Viking Pilsner malt 0.5 kg 9.8% 82 % 4
Grain Płatki owsiane 0.7 kg 13.7% 85 % 3
Grain Płatki jęczmienne 0.4 kg 7.8% 85 % 3
Grain Słód owsiany Fawcett 0.2 kg 3.9% 61 % 5
Grain Briess - Carapils Malt 0.1 kg 2% 74 % 3
Sugar Corn Sugar (Dextrose) 0.2 kg 3.9% 100 % 0
Sum 5.1 kg

Hops

53 IBU

Bitterness ratio 0.96 Very bitter

Use for Name Amount Time Alpha acid
Boil Chinook 25 g 20 min 13 %
Whirlpool Mosaic 40 g 30 min 10 %
Whirlpool Citra 10 g 30 min 12 %
Whirlpool Motueka 30 g 30 min 6.3 %
Whirlpool Hallertau 10 g 30 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
Kveik Hornindal Ale Dry 1 g suszone z lodowki

Notes

  • Gypsum: ~0.2 tsp
    Epsom Salt: ~0.4 tsp
    Canning/Other Salt: ~0.6 tsp
    Calcium Chloride (dihydrate): ~0.9 tsp
    Citric Acid: 0.5 tsp

    Słody podstawowe - Malteurop

    Profil:

    Ca+2 - 121.2
    Mg+2 - 14.6
    Na+ - 62.5
    Cl- - 167.7
    SO4-2 - 77.6

    Bardzo duży problem z oddzieleniem chmielin po gotowaniu i bardzo duże straty, w końcu 18.5 litra (ok 2cm warstwa chmielin) 13 blg po dodaniu 1.3 l wody. Hornindale zadane w 28.3 stopnia.
    Mar 18, 2020, 3:22 PM

Discussion