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KVEIK BLACK IPA

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Batch size

  • 10 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 14.9 liter(s)
    Boil size
  • 20 %
    Boil loss
  • 14.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 15.6 liter(s)
    Mash size
  • 19.5 liter(s)
    Total mash volume

Steps

Temp Time
65 C 60 min

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Fermentables

16.4 BLG
6.9% ABV
37.6 SRM
Type Name Amount Yield EBC
Grain Słód pale ale Viking Malt (Strzegom) 2 kg 51.3% 80 % 6
Grain Słód pilzneński Viking Malt (Strzegom) 1 kg 25.6% 81 % 4
Grain Słód pszeniczny Viking Malt (Strzegom) 0.5 kg 12.8% 85 % 5
Grain Słód karmelowy 150 - Viking Malt (Strzegom) 0.1 kg 2.6% 74 % 150
Grain Słód Carafa® Special Malt typ III Weyermann® 0.1 kg 2.6% 70 % 1400
Grain Słód Carafa® Special Malt typ III Weyermann® 0.2 kg 5.1% 1 % 1400
Sum 3.9 kg

Hops

61 IBU

Bitterness ratio 0.91 Very bitter

Use for Name Amount Time Alpha acid
Boil Mosaic 10 g 60 min 13.4 %
Boil Mosaic 10 g 15 min 13.4 %
Whirlpool Mosaic 40 g 20 min 13.4 %
Dry Hop Mosaic 40 g 4 day(s) 13.4 %

Yeasts

Name Type Form Amount Laboratory
White Labs WLP521 Hornindal Kveik Ale Ale Liquid 40 ml White Labs

Extras

Type Name Amount Use for Time
Fining Whirlfloc T 1.25 g Boil 5 min

Notes

  • carafa special typ III 200 g w 74°C na mash out na ostatnie 2 minuty;
    chmielenie na whirlpool/hopstand 20 minut od 80°C;
    schłodzenie brzeczki do temp. 22-23°C;
    fermentacja burzliwa - temperatura piwa w głównej fazie fermentacji 22-37°C;
    rozlew - poziom nasycenia 1,9-2,0
    refermentacja - 10-14 dni

    profil wody (ppm): Ca 100-150; Mg 20; SO4 200-400; Cl 50-100; Alk. całk. 50-100; RA 0-50
    Jun 11, 2025, 5:38 PM

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