American Pale Ale with Kveik

Philip de Greylonde
Published on
Updated on
4 min, 661 words

Tags: kveik el dorado

This is aiming to be a tropical leaning American Pale Ale with kveik and El Dorado hops.

I haven't brewed a beer since 2019, so this is re-learning my processes, methods, and getting back into the swing of brewing again.

Recipe

Malts

  • 8# Great Western 2-row
  • 2# Weyerman Wheat Malt

Hops

  • 0.5 oz (23.7 IBU) — El Dorado 11.6% — Boil — 60 min
  • 0.5 oz (9.5 IBU) - El Dorado 11.6% - Boil - 15 min
  • 0.5 oz (3.8 IBU) - El Dorado 11.6% - Boil - 5 min
  • 1 oz (0 IBU) - El Dorado 11.6% - Flameout
  • 1.5 oz (0 IBU) - El Dorado 11.6% - Dry Hop

Yeast

  • Laerdal Kveik
  • OYL Lutra Kveik

Water Modifications

As this is my first beer since 2019, I decided not to do any water modifications. I'm focusing on re-discovering my processes and methods first.

Recipe available on BrewFather here

Brewday Notes

Heated 2 gallons of water to boiling and added to mash tun to pre-heat. This was a new mash-tun I built using a 10 gallon igloo water cooler and a stainless steel false bottom. I built it up the day before this brew. Stainless steel false bottom inside of a 10 gallon igloo water cooler.

Outside temperature is in the 80s

I used a new to me grain mill to crush the grains, this will definitely need to be adjusted more as there was a bit too much flour produced. Used grain mill on table

Crushed brewing grains with lots of over milled particles

Heated 16.25L of water to 157.3F and added to grains at 1150

Mash temp at 1155 is 147.5

I sparged with 167F water for 10 minutes, then drained into boil kettle. Wort running out of mash tun into boil kettle

I waited until hot break and then added the first 0.5oz of hops and started the 45 minute timer for the next addition. Wort boiling and starting hot break

The subsequent additions of hops were not necessarily on time as I discovered that my mechanical timer did not consistently ring. However, the timing was close enough that I am not particularly worried about the flavor changes.

After the boil, I cooled it with an immersion chiller (that is new to me). Due to the temperature outside and the temperature of the water through the IC, it took almost an hour to drop to 95F. Wort cooling with an immersion chiller in kettle

I then discovered that my racking auto-siphon was broken and was forced to do a kettle pour into the sanitized 6gal fermenter.

After letting it cool to ambient temperature in my garage (I'll be fermenting there to keep the temp higher) I pitched a few grams of scrapings from a barrel at the Laerdal brewery.

Fermentation

Fermentation is not yet visible at the 12 hour mark, if this continues I will make a quick starter and pitch that.

July 13 I waited out the Laerdal until the evening of July 13th, at which point I decided to pitch Omega Yeast Lab Lutra Kveik. This was due to the risk of spoilage if I continued to wait for the stalled yeast.

I will be trying another batch with Laerdal as I have a little bit of the barrel scrapings left, however next time I will build a starter with it on my stirplate.

July 14 Extremely strong fermentation is present with nearly continuous airlock activity. Ambient temperature next to fermenter is 82F.

July 18 Gravity is now at 1.010 and it is starting to clear up. It should finish out in the next few days. There is a vegetal note from the hops that made it into the fermenter that should age out.

I added my dry hop (which I decided to increase) at 1330.

Refractometer Readings

SG: Didn't take this reading unfortunately.

OG: 1.052

FG:

ABV:

Tasting Notes

** TODO **