Kveik and Hazy Recipe

Recipe Info

Recipe Image

Kveik and Hazy

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
65%
NEIPA with Kveik dry yeast and dry hopped

Fermentables

31% - 2-Row - US
4
37
1
Mash
31% - Maris Otter Pale - UK
4
38
3
Mash
24% - Flaked Oats - US
3
37
1
Mash
2% - Caramel/Crystal 10 - US
0.25
35
10
Mash
8% - Carapils - Dextrine Malt - US
1
33
1
Mash
4% - Caramel/Crystal 40 - US
0.5
35
40
Mash

Hops

Mosaic
3
Pellet
FlameOut
0 min(s)
12.7
0.0
Amarillo
2
Pellet
FlameOut
0 min(s)
9
0.0
Citra
2
Pellet
DryHop
0 day(s)
12
0.0
Cascade
2
Pellet
DryHop
0 day(s)
5.8
0.0

Yeast

Kveik Voss Lallemand
75%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Start with 7 gallons at 158
2.
Mash 60 minutes at 150 with recirculation
3.
Ferment at 100F for 4 days
4.
Transfer to keg adding dry hop addition for 4 days in keg (dip tube cut shorter)
5.
Closed transfer to serving keg.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Kveik and Hazy
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.061 OG
  • 1.015 FG
  • 0.0 IBU (tinseth) Bitterness
  • 0.00 BG:GU
  • 6.5° SRM Color
  • 65% Efficiency
  • 5.9% ABV Alcohol
  • 206 per 12oz Calories
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