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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%
MALT/GRAIN BILL
3.7 lb (1.7 kg) Briess white wheat malt
3.6 lb (1.6 kg) Bestmalz pilsner
3.4 lb (1.5 kg) Briess two-row pale
1.3 lb (590 g) Briess Caramel 10L
HOPS SCHEDULE
2 oz (57 g) Amarillo [9.2% AA] at 170°F (77°C) whirlpool for 40 minutes
2 oz (57 g) Citra [12% AA] at 170°F (77°C) whirlpool for 40 minutes.
2 oz (57 g) Citra at dry hop, active fermentation
1 oz (28 g) Amarillo at dry hop, active fermentation
3 oz (85 g) Amarillo at dry hop, post-fermentation
3 oz (85 g) Citra at dry hop, post-fermentation
YEAST
Omega OYL-062 Voss Kveik
DIRECTIONS
Mill the grains and mash at 156°F (69°C) for 30 minutes. Sparge the grains with 170°F (77°C) water and top up as necessary to obtain 6.5 gallons (25 liters) of wort—or more, depending on your evaporation rate. Boil for 60 minutes and whirlpool. When the wort has cooled to 170°F (77°C), begin adding the whirlpool hops and add them intermittently in small amounts for 40 minutes. After the boil, cool the wort to 95°F (35°C), aerate, and pitch yeast. While pitching, remember to scream loudly (a.k.a. gjærkauk) to drive the ghosts away. Add the first dry hops during active fermentation, when the gravity has dropped into the 1.028–1.038 range. When fermentation is complete and gravity is stable, cool to 70°F (21°C) and add the post-fermentation dry hops. After 3 days, cold-crash, package, and carbonate.
BREWER’S NOTES
Target water profile: bicarbonate 81 ppm, calcium 173 ppm, chloride 206 ppm, magnesium 12 ppm, sodium 8 ppm, and sulfate 100 ppm.