deadwolfbones
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WLP518 Opshaug Kveik
- Yeast Starter
- That's a negative
- Additional Yeast or Yeast Starter
- lol no
- Batch Size (Gallons)
- 3.5
- Original Gravity
- 1.067
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 60?
- Color
- Orange-gold
- Primary Fermentation (# of Days & Temp)
- 2
- Secondary Fermentation (# of Days & Temp)
- 0
- Additional Fermentation
- Nope
- Tasting Notes
- Light, bright, fruity, with a resinous ending note that lingers on the tongue. Itâs proper old-school West Coast IPA bitter, too. A solid malt backbone, but nothing that gets in the way of the hops. Definitely stickier than the average IPA, these days.
For the full write-up, head to my blog: https://brew4fun.wordpress.com/2019/09/03/what-the-kveik-opshaug-rye-ipa/
The Vitals
- Method: BIAB, no sparge, squeeze of death
- Batch size: 3.5 gallons
- Mash: 75 minutes @ 152F
- Boil: 60 minutes
- OG: 1.067
- FG: 1.012
- ABV: 7.3%
- IBU: 60ish
- 5.25 lb Mecca Grade Lamonta (2-row)
- 1.85 lb Briess Rye Malt
- 1.1 lb Mecca Grade Vanora (Vienna)
- 0.15 lb Briess Crystal 60L
- 9g CTZ [17.1% AA] @ 60 minutes
- 13g Citra [Leaf, 13.4% AA] @ 15 minutes
- 10g Amarillo [8% AA] @ 15 minutes
- 13g Citra @ WP 20 minutes
- 10g Amarillo @ WP 20 minutes
- 45g Citra @ DH 4 days
- 35g Amarillo @ DH 4 days
- Water: 4.3 gallons machine RO + 4.7g Gypsum, 3.2g CaCl2, 1.21g Lactic Acid 88%
- Yeast: 1/3 cup Opshaug starter slurry (a massive overpitch, by all accounts)
- Mash 75 minutes @ 152F (roughly)
- Boil 60 minutes
- Chill to 90-100F
- Ferment till finished (my batch took 36 hours)
- Dry hop
- Package