Kveik edition I

Omega Yeast OYL-091 (Hornindal Kveik)

- IPA Recipe
This soft and hazy IPA from Mikkeller San Diego was designed to mesh with
the fruit flavors generated by the Hornindal kveik yeast strain.

All Grain

Batch Size: 5 gallons (19 liters)

Brewhouse Efficiency: 72%
OG: 1.072
FG: 1.018
IBUs: 25
ABV: 7.0%

MALT/GRAIN BILL
9 lb (4.1 kg) Rahr 2-row
2 lb (907 g) Crisp Naked Malted Oats
1.25 lb (567 g) Grain Millers Flaked Oats
1.25 lb (567 g) Grain Millers Flaked Wheat
1.8 lb (816 g) Crisp Torrefied Wheat

HOPS AND ADDITIONS SCHEDULE

0.2 g yeast nutrient at 10 minutes
1.5 oz (43 g) Taiheke at whirlpool/hop stand
1.5 oz (43 g) Pacifica at whirlpool/hop stand
2.5 oz (71 g) each Citra and El Dorado at dry hop
YEAST
Omega Yeast OYL-091 (Hornindal Kveik)

DIRECTIONS
Mash for 60 minutes at 152°F (67°C). Vorlauf, sparge, and run off into the
kettle. Top up as needed. Boil for 75 minutes, adding the yeast nutrient with
10 minutes left in the boil. After the boil, chill the wort to target 175°F (79°C)
and add the whirlpool/hop-stand hops. Allow the hop stand to continue for 15
minutes. After the hop stand, chill the wort to 80°F (27°C) and aerate. Pitch
the yeast and set the fermentation temperature to 90°F (32°C). Let the
temperature free rise to 95°F (35°C) until terminal gravity is achieved. Once
gravity is stable, chill to 70°F (21°C) and add the dry hops for 3–5 days. Then
cold crash, package, and carbonate.