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When following this recipe based on a kveik-fermented IPA from Chicago’s Burnt City Brewing, don’t leave out the most crucial step: the gjærkauk, i.e., screaming loudly while pitching the yeast, to scare the ghosts away.
Photo: Courtesy Burnt City Brewing
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Ben Saller, cofounder and head brewer of Burnt City Brewing in Chicago, shares this homebrew-scale recipe for their kveik-fermented hazy IPA. Be sure not to leave out the crucial step of gjærkauk, i.e., screaming loudly while pitching the yeast, to scare the ghosts away.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.065
FG: 1.012
IBUs: Who cares?
ABV: 7%
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