When I was ordering Ubbe yeast, I took also different Kveik strain for my next IPA. I have chosen Bjorn Kveik because I had tried a sample from a test batch of pale ale in Hope Brewery fermented by them and they did a fantastic job.
Also, I would test some idea which I found in a post on one of my favorite blogs. All post is about replacing expensive hops by cheaper rich in geraniol and linalool which should convert during fermentation into citronellol and mimic hops like Citra.
It wasn’t my goal to reduplicate this experiment, but I found some tip how to choose which hops are better to use for a whirlpool and which for dry hopping. Michael suggests using at end of the boil rich linalool and geraniol hops and 4-SMP hops use for early dry hoping.
So let’s try…
Batch size: 25L (6.5 gal)
Mash water: 21L RO filtered water + 8g Gypsum + 4g Calcium Chloride + 2ml Phosphoric Acid 75%
Sparge water: 15L RO filtered water
Pre-boil gravity: 1.054 (13.3 BLG)
Boil time: 60 min
OG: 1.060 (14.7 BLG)
FG: 1.006 (1.5 BLG)
IBU*=76 EBC*=6.7 SRM=3.4 ABV=7.2%
BH Efficienty*=79% Est Mash Eff*=86.4%
* – EST by Beer Smith3
|5 kg||Crisp Extra Pale Ale Malt||79.4%|
|0.50 kg||Flaked Oats||7.9%|
|0.50 kg||Flaked Wheat||7.9%|
|7 Days||Equinox||50g||15%||Dry Hop||Pellet|
|7 Days||Centennial||50g||10%||Dry Hop||Pellet|
|4 Days||Equinox||50g||15%||Dry Hop||Pellet|
|4 Days||Centennial||50g||10%||Dry Hop||Pellet|
WHC Lab – BJORN Kveik
|67°C (152°F)||Mash Step||75 min|
|76°C (168°F)||Mash Out||15 min|
BREW DAY– 27.08.2019
Fermentation from 26°C to 33°C on the last day. Then I removed first hops addition, added second and start cooling to 16°C for next 4 days
No raking to secondary fermentation
Fermentation finished with FG: 1.006. I have bottled with addition 147g glucose to get carbonation approximately 2.5 vol. I get 40 bottles.
Well… again. The beer differs completely from what I expect. It results from my zero experience with kveik yeast. I planned to get final gravity around 1.010-1.012 so more full, sweet with less alcohol. Also, dry hopping during the primary fermentation with kveik looks to be a bad idea because of the high fermentation temperature. Beer is grassy with low hop aroma and high alcohol. Probably in this recipe, the best idea is to use different yeasts or skip primary fermentation hops addition, mash in higher temperature and make primary fermentation in higher temperature to get more esters from yeasts.
Lucky my garage temperature back to normal so, for now, I can get back to my casual brewing and leave kveik experiments for next summer.