Specialty IPA (21 B)

Type: All Grain
Batch Size: 10.00 gal
Fermentation: Ale, Two Stage
Date: 15 Dec 2018
Brewer: Kyle
Equipment: My Equipment

Mashed initially at 150-152 range, was cycling through the HLT coil as it was heating, 30 minutes in temperatures started climbing up to 165 range, so dumped into kettle, sparged and dumped again. Probably killed efficiency a little, I measure 68-69%, 1.075 starting gravity. 12 gallons pre-boil, brought up to monster foam and reduced. Boiled down to 9.5, so added back to get to 10. Hornindal was super old, April 2018, only added one pouch to the Speidel on the “Abuse the kveik, underpitch” philosophy. I have gas activity after 14 hours. Listed dry hops are actually primary fermentation hopping.

And that’s a long time. I’m not gonna write a novel here, but it seems since I’m paying for this I might as well use it to track my thoughts on brews. beerxml download at the bottom.

Below is the recipe I brewed for an attempt at a Brut IPA using Voss Kveik. This was the second brew on the new system, so still figuring shit out. I pulled way too much off mash, so had an extra long boil to reduce (2+ hours). Fermented at 95F during peak, threw off huge orange. Finished at 0.995. Taste is fine, it’s maybe a 3.5/3.75 I guess, way too much caramel.  Some combination of things definitely led to this having more sweetness/body than you’d expect with a brut, but I didn’t particularly care for the end result. If I do this again, I’m leaving out the C-40 entirely. Good concept, meh execution. My friends dig it though.

brut_kveik