Brew 17 - Worlds Collide (Kveik IPA)

Brew 17 - Worlds Collide (Kveik IPA)

Brew Day: 19/01/2021
Bottle Day: 30/01/2021

I have 2 kilos of malt sat waiting to be used so I feel a mini 7 litre batch is needed. I've ordered some hops and yeast to try out. 

Firstly, 200g of Sabro Hops. I've only recent come across this hop variety thanks to a local brew (Pneuma by Steel Brew Co.) and it blew me away. Such sweet, fruity and tropical flavour. 

Next, I've ordered some Kveik yeast to try it out. I understand that this yeast can brew at some seriously high temp and speed and have tried some really tasty brews including one by North Brewing Co. I'm aiming to brew at 30 deg C to see how this yeast goes - hoping for a rapid primary fermentation. I spent a bit of time adjusting the immersion heater in some water to get it to switch on and off at 30 deg C - I'm hoping this isn't affected much by the size of the vessel but let's see how it goes!

So, just waiting on the items to arrive and we can get cracking! 

Brew day arrives - this is an evening one so starting at 4.30pm, getting the strike water heated and everything else prepped. I've decided to bulk out the malt with 200g of Rolled Oats that I found in the cupboard - hoping that might add a little haze and mouthfeel. I've added 2 tsp of Burton Crystals (lets get those hop flavours out) and 1 campden tab. 


I get the mash on - after a little accident leaving the tap open on the mash tun and letting a few litres of water leak over the kitchen floor (Doh!). I aimed for 72 deg C for inital strike temp that then dropped to 64 deg C once the grain was added. I lost a little temp with the faff but I think a good bulk of the mash was at or around 62 deg C for 90 mins. 16 litres of strike water added.


I then decide to run some sparge water over the grain to get out some extra sugars - this time, 5 litres at 77 deg C. I'm keeping the smaller batch seperate until I know the gravity of the 2 are similar but I will add hops to them as we go.

Gravity seems quite low (not surprising given the small grain bill) but I'm not aiming for high gravity here, just big hop flavour.

Boiled for 60mins with the following additions (small batch 2nd): 
- 3g Sabro @60mins / 2g Sabro @60mins
- 5 g Sabro @15mins / 3g Sabro @15mins
- 3/4 prototoc tab @15mins / 1/4 protofloc @15mins
- 10g Sabro @10mins / 8g Sabro @ 10mins 
- 40g Sabro @0mins (Whirlpool at 80 deg C) / 20g Sabro @0mins (Whirlpool at 80 deg C)

I left the last hop in for around 25mins as the wort chilled down, at which point I added a little caster sugar (150g) to bring the wort closer to 1.040. Both batches were similar enough to mix into on giving a healthy batch of 3 gallons. 

This is a first - I have 3 beers in fermentation. 

Added the yeast at 35 deg C (seemed a bit odd but apparently this yeast rocks at high temps!). Original gravity at 20 deg C was at a respectable 1.042.

Now for the yeast magic to begin! 

Brew update: The yeast went mental and the airlock sounded like it might take off. Most of the action within the first 24hrs. I decided to take a gravity on 21/01/2021 @ 9.30am and measured 1.002 - leaving the beer at 5.25%. I had a quick sip/sniff and there is a distinct bitterness merged with strong pinapple/mango aroma and flavour. The brew is hazy (hoping this sticks) and looks a little more like an NEIPA than I imagined (must be the oats). 

56g of Sabro was then added into the mix as a first dose Dry Hop (using a nylon bag with 5 marbles and keeping the bag as large as possible to maximise surface area. I intend to keep this dose in for 3 days (remove on 26/01/2021) and replace with a 2nd dose should I feel it is needed. 

Removed hop dose 1 on 26/01/2021 and added another 56g of Sabro hops. Double dry hop in place now another 5 days to wait. 






Taste update: Wow! This one has gone completely to plan. The haze has remained and the dry hop gives this one a really nice, pungent fruity aroma and flavour. Bottled earlier than 2 weeks - a gamble that has paid off so far (I was less worried out reducing haze). Very happy with the end result and Kveik yeast is definitely one to use again - probably in the summer when temperature control is less a worry. Beer score: 4.5/5 (Brew this again!)

Notes
Malts: Maris Otter Extra Pale, Caramalt, Light Crystal. 
Hops: Sabro
OG: 1.042
Final Gravity: 1.004
ABV: 5%
Batch size: 21 x 500ml (10.5 Litres)

Comments

Post a Comment

Popular posts from this blog

Brew 25 - Princess RPA (Rye Pale Ale)

Image
Brew 25 - Princess RPA (Rye Pale Ale) Brew Day: 20/04/2022 Bottle Day: 05/05/2022 I've wanted to brew a Rye Pale Ale for some time. I'd had a few over the years but it isn't a common style and offered something a bit different to experiment with.  I based the recipe on Caterpillar by Brewfist - who used Columbus and Motueka hops in theirs. I couldn't get Motueka so after a little research, opted for Saaz hops instead - I'm not entirely sure why but I wanted to move beyond the usual citrus flavours with something a bit more floral or spicy to compliment the earthiness of the Rye malt.  I selected the Nottingham ale yeast to offer a neutrality in the flavour to allow the malt and hops to shine through.  Alice helped me to mash in again and loved getting hands on with the malts. She asked if she could name the beer, to which I agreed...  Mash in as follows:  23 litres strike water at 66 deg C  1/2 Campden 3 tsp of Burton crystals 60min mash After this, I mashed out at
Read more

Brew 19 - Gardener's Gloves MkII

Image
Brew 19 - Gardener's Gloves MkII  Brew Day: 13/03/2021 Bottle Day: 27/03/2021 I first made Gardener's Gloves with GHNB in June 2020 - blog here . A recipe that offered up the chance to add flavour to the brew in the form of adjuncts - Orange and Grapefruit zest. We both really enjoyed this beer and it provided a fine summer ale. A brew that we promised to make again with some changes to the recipe. So, here we are. Brew day beckons and a few changes to the bill will give us a different take on the original beer. Firstly, we want more zest, more citrus and more hop. Secondly, we want haze. We adapt the malt and hop bill accordingly, increasing the dry hop dosage, planning to add more fruit zest and chucking in some rolled oats should bring this brew to life. We preheated the mash tun with boiled water again, this worked really well on the last brew and helped the temperature hold for longer. 23 litres of strike water were added at 73 deg C and mashed for 90mins at around 65 Deg
Read more

Brew 24 - Evil Pea Rules (Black IPA)

Image
Brew 24 - Evil Pea Rules (Black IPA) Brew Day: 09/01/2022 Bottle Day: 23/01/2022 A new brew bag and hop spider for Christmas that just needed to be used. I wanted to rebrew the Black IPA recipe from September 2020, this time working on increasing mash efficiency and reducing the need to supplement the wort with Demerara sugar. I've been a bit lax on the blog writing so this is being written in July 2022... good job I kept god notes on brew day! Mashed in with 22 litres of strike water at 66 deg C. 1/2 campden tab and 2 tsp of Burton crystals. 90 minute mash gave a 1.040 gravity (good start).  Mashed out by raising the kettle to 77 deg C for 15mins. I found the new brew bag offered the ability to keep the grain stirred and really helped get more sugar from the grain bed.  60min boil using the new hop spider - which was a superb addition to the day and proved so much easier to clean at the end. Hop additions as follows: 12.5g Simcoe at 60min  20g Simcoe at 30min  1/2 Protofloc at 15m
Read more