Lemon Ginger Kveik

Brewer: Elton Golds
Batch Size: 16.64 gal	Style: American Wheat or Rye Beer ( 6D)
Boil Size: 21.40 gal	Style Guide: BJCP 2008
Color: 3.1 SRM	Equipment: My Equipment
Bitterness: 21.7 IBUs	Boil Time: 45 min
Est OG: 1.035 (8.8° P)	Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.005 SG (1.3° P)	Fermentation: Ale, Two Stage
ABV: 4.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
6.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	1
2.74 g	Calcium Chloride (Mash 60 min)	Misc	2
10 lbs 7.55 oz	Pale Malt, Ale (Barrett Burston) (3.0 SRM)	Grain	3
5 lbs 15.24 oz	Gladfield Malted Rye (3.0 SRM)	Grain	4
2 lbs 15.62 oz	Gladfield Wheat Malt (2.1 SRM)	Grain	5
1.16 oz	Sorachi Ace [12.0%] - Boil 45 min	Hops	6
3.61 items	Whirlfloc Tablet (Boil 15 min)	Misc	7
144.44 g	Lemon peel (Boil 10 min)	Misc	8
3.00 tsp	Yeast Nutrient (Boil 10 min)	Misc	9
1.41 oz	Sorachi Ace [12.0%] - Steep 20 min	Hops	10
1.0 pkgs	Sigmund's Voss Kveik (White Labs #WLP4045)	Yeast	11
0.72 kg	Lemon pulp (Primary 5 days)	Misc	12
60.00 g	Ginger Root (Primary 5 days)	Misc	13
2.29 oz	Sorachi Ace [12.0%] - Dry Hop 3 days	Hops	14

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