#213 Kveiking NEIPA

All Grain Recipe

Submitted By: poobah58 (Shared)
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Batch Size: 11.00 gal	Style: American-Style India Pale Ale (56 )
Boil Size: 14.48 gal	Style Guide: GABF 2015
Color: 4.2 SRM	Equipment: 01 10 Gallon / 60 min
Bitterness: 67.3 IBUs	Boil Time: 60 min
Est OG: 1.066 (16.1° P)	Mash Profile: 150°F Batch Sparge/Mash Out
Est FG: 1.013 SG (3.3° P)	Fermentation: Ale, Two Stage
ABV: 7.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
20.00 gal	01 Mead Lane	Water	1
10.00 g	Calcium Chloride (Mash 60 min)	Misc	2
6.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	3
0.67 tsp	Phosphoric Acid 10% (Mash 60 min)	Misc	4
19 lbs 8.00 oz	Pale Malt, 2-Row (1.9 SRM)	Grain	5
2 lbs	Barley, Flaked (1.7 SRM)	Grain	6
2 lbs	CaraPils (1.5 SRM)	Grain	7
2 lbs	Oats, Flaked (1.5 SRM)	Grain	8
2 lbs	Wheat, Flaked (2.0 SRM)	Grain	9
1 lbs	CaraFoam (2.0 SRM)	Grain	10
5.00 g	Calcium Chloride (Sparge 60 min)	Misc	11
3.00 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	12
0.50 oz	Amarillo [9.5%] - Boil 20 min	Hops	13
0.50 oz	Citra [12.9%] - Boil 20 min	Hops	14
0.50 oz	Galaxy [15.5%] - Boil 20 min	Hops	15
0.50 oz	Vic Secret [19.6%] - Boil 20 min	Hops	16
3.00 oz	Amarillo [9.5%] - Steep 20 min	Hops	17
3.00 oz	Citra [12.9%] - Steep 20 min	Hops	18
3.00 oz	Galaxy [15.5%] - Steep 20 min	Hops	19
3.00 oz	Vic Secret [19.6%] - Steep 20 min	Hops	20
2.0 pkgs	Hornindal Kveik (Omega #OYL-091)	Yeast	21
3.00 oz	Amarillo [9.5%] - Dry Hop 5 days	Hops	22
3.00 oz	Citra [12.9%] - Dry Hop 5 days	Hops	23
3.00 oz	Galaxy [15.5%] - Dry Hop 5 days	Hops	24
3.00 oz	Vic Secret [19.6%] - Dry Hop 5 days	Hops	25

Notes

Kviek yeast can lower pH. Start with 5.4 mash. Heavy dry hopping attenuates beer. NEIPA should have mouthfeel. Maybe raise mash temp. At flameout add 0 minute hops and whirlpool. Remove heat. Do not chill. No lid. When wort cools to 180F chill to about 120F. Add whirlpool hops and put cover on. Maintain 120°F. Let whirlpool an for 20 minutes then chill. Add 6 oz dry hops to primary. Rach to secondary with 6 oz hops. After 3 days add 6 more oz dry hops. Let sit for 3 more days. Use Citra/Galaxy if possible Oxygenate, then pitch the yeast. Start fermentation at 80 °F and set SP to 90F. Mix the dry hops and divide into three equal portions. The first portion gets added after two days of active fermentation. The second portion gets added at the end of fermentation. 3 days after fermentation ends, rack to secondary and add the third portion. Allow each dry hop addition to be in contact with the beer for two to three days, then remove. When using Cyro hops use 1/2 as much that you would normally use. Don't waste then as a bittering hop. Whirlpool and especially dry hop uses less hops to soak up wort.

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