Author Topic: Rye kveik  (Read 359 times)

Offline madchemist83

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Rye kveik
« on: June 30, 2020, 07:42:20 AM »
Good morning fellow brewers. Hope y'all staying safe and sound.
Planning on doing an extract brew with Hornindal kveik yeast. Got Rye lme (hence the name  8)), wheat dme, Amarillo and simcoe hops.
I was thinking

Rye-kveik

Recipe specifics:

Style: Saison
Batch size: 5.5 gal
Boil volume: 5.0 gal
OG: 1.063
FG: 1.016
Bitterness (IBU): 33.9
Color (SRM): 7.6
ABV: 6.2%

Grain/Sugars:

4.00 lb Rye Amber LME, 44.4%
3.00 lb Wheat DME, 33.3%
2.00 lb Corn Sugar, 22.2%

Hops:

1.00 oz Amarillo (AA 8.6%, Pellet) 60 min, 22.7 IBU
1.00 oz Amarillo (AA 8.6%, Pellet) 15 min, 11.3 IBU
2.00 oz Amarillo (AA 8.6%, Pellet) 0 min, 0.0 IBU

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I am looking for suggestions to maximize yeast tropical character. Thank you for your time.

Offline hopfenundmalz

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Re: Rye kveik
« Reply #1 on: June 30, 2020, 01:08:03 PM »
I'm not sure if I would use that much corn sugar, but if you are using it to bump the ABV and lighten the body do it, as if is your beer.

Amarillo will probably go great in that beer.

I've got a Kviek with MI grown Chinook. It is really good.
Jeff Rankert
AHA Lifetime Member
BJCP National
Ann Arbor Brewers Guild
Home-brewing, not just a hobby, it is a lifestyle!

Offline madchemist83

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Re: Rye kveik
« Reply #2 on: June 30, 2020, 08:10:16 PM »
Thank you.
In general I add about 20% to my saisons as I'm looking for high abv, dry beer. I did add flaked oats in my other recipe to add to the fullness of the mouthfeel.
For this specifically - would Amarillo and light body coupled with yeast character really overpower the rest ? I want it to come out balanced with the rye spiciness.

Offline hopfenundmalz

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Re: Rye kveik
« Reply #3 on: June 30, 2020, 08:56:50 PM »
Thank you.
In general I add about 20% to my saisons as I'm looking for high abv, dry beer. I did add flaked oats in my other recipe to add to the fullness of the mouthfeel.
For this specifically - would Amarillo and light body coupled with yeast character really overpower the rest ? I want it to come out balanced with the rye spiciness.

I think that will give you what you want. Brew it, see if you like it, let us know how it turned out.
Jeff Rankert
AHA Lifetime Member
BJCP National
Ann Arbor Brewers Guild
Home-brewing, not just a hobby, it is a lifestyle!