The following beer recipe is featured in the March/April 2021 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
This American IPA recipe fermented with kveik yeast is featured in Ryan Kriesch's Zymurgy magazine article "Kveik: The Next Past Frontier."
Expect a straight-up American IPA that leans towards citrus and tropical fruit notes. It is lighter in color than many IPAs.
- 12 lb. (5.4 kg) American two-row malt
- 12 oz. (340 g) Carapils
- 1 oz. (28 g) Idaho 7, 13% a.a. @ 30 min
- 1 oz. (28 g) Sabro, 15.5% a.a. @ 15 min
- 1 oz. (28 g) Mosaic, 12.5% a.a. @ 5 min
- 1 oz. (28 g) Mosaic, 12.5% a.a., whirlpool
- 1 oz. (28 g) Sabro, 15.5%, a.a., whirlpool
- 2 oz. (57 g) Idaho 7, dry hop 2 days
- ADDITIONAL ITEMS
- ½ tablet Whirfloc @ 15 min
- 1 tsp. (5 mL) Wyeast Yeast Nutrient @ 10 min
- Imperial A44 Kveiking
Yield: 5.5 US gal. (20.8 L)
Original Gravity: 1.061 (15°P)
Final Gravity: 1010 (2.6°P)
Mash at 152°F (67°C) for 60 minutes. Lauter, sparge, and collect wort. Boil 90 minutes, adding hops and other items as indicated. Chill to 70°F (21°C) and pitch yeast.
Pitch this one on the warm side, high 80’s or low 90’s Fahrenheit (low to mid 30s Celsius). Break out the carboy heater and get it hooked up to maintain that warm temperature throughout fermentation. It will be done with primary in 3 to 5 days. Let it rest as the temperature naturally falls to ambient. Once it has reached room temperature, rack to secondary to let the yeast finish up, and then dry hop for 2 days and package.
EXTRACT VERSIONSteep 12 oz. (340 g) Carapils malt in 1 gal. (3.79 L) of 155°F (68°C) water for 30 minutes. Remove grains and completely dissolve 9.2 lb. (4.17 kg) pale liquid malt extract in the resulting wort. Top up kettle with water to desired boil volume and proceed as above.
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