American IPA Kveik Rye IPA

[deadwolfbones]

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. It’s 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

The Grain

• 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

The Hops

• 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

The Rest

• 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)

The Process:

1. Mash 75 minutes @ 152F (roughly)
2. Boil 60 minutes
3. Chill to 90-100F
4. Ferment till finished (my batch took 36 hours)
5. Dry hop
6. Package