Kveik NEIPA (100% Strata) (BI)

First time using both Kveik and Strata. The Kveik came in a vial from Cliff.

Brewed 5.0 gallons on 2019-01-21

Preboil gravity: 1.060

Original gravity: 1.069

Final gravity: 1.013

ABV: 7.4%

Apparent Attenuation: 81.2%

Inspiration for LemonDrop IPA (Kveik NEIPA, 100% Lemon Drop) (BL)

Process notes

2019-01-21

After pitching the yeast, I put the carboy in the hallway closet and wrapped it in a sleeping bag.

2019-01-21

Bubbles already visible in airlock 6 hours after pitching yeast.

2019-01-22

Temp has been steady at ~80°.

2019-01-25

Kegged. Nice cloudy, yellow/orange color. Sharp citrusy aroma, lemon/orange flavor, some hop burn.

Boil for 60 minutes

At 60 minutes

1 pound of Corn Sugar (Dextrose) (Brewmaster) (Sugar was added to the boil kettle while sparging.)

At 30 minutes

2 ounces of 13.1% Alpha Acid Strata pellets

At 15 minutes

2 ounces of 13.1% Alpha Acid Strata pellets

At 15 minutes

1 teaspoon of Fermaid K

At 0 minutes

4 ounces of 13.1% Alpha Acid Strata pellets

Mash

[92.31%] 12 pounds of California Select (Pure California) 2-Row (GreatWesternMalting)

[7.69%] 1 pound of Flaked Oats (Briess)

Single infusion mash. Mashed with 5 gallons (1.54 quarts per pound) of reverse osmosis water for 60 minutes. 13lb of grain was used in the mash.

Strike water temp: (0.2/1.54) * (152 - 68) + 152 = 162.9

4.00g calcium chloride, 1.00g gypsum, and 1.20g epsom salt added to water

After 0 mins

mash is 153°

After 30 mins

mash is 152°; pH is 5.05

After 60 mins

mash is 149°; pH is 5.45

Sparge

Sparged for 32 minutes with 4.5 gallons of 170° reverse osmosis water.

4.00g calcium chloride, 1.00g gypsum, 1.00g epsom salt, and 0.50mL lactic acid added to water

After 0 mins

pH is 5.26; specific gravity is 1.077

After 17 mins

pH is 5.44; specific gravity is 1.051

After 32 mins

pH is 5.38; specific gravity is 1.025

Yeast

2019-01-21

Pitch starter (started on 2019-01-19 with 300mL water, StirPlate, 30 grams DME, 0.25 tsp FermaidK) made from 1 pack of Kveik (from Cliff) at 84°. (Yeast came in a vial. This is a very small starter, but that's apparently the way to do it with Kveik.)

Dry additions

2019-01-22

4 ounces of 13.1% Alpha Acid Strata pellets. (This was added ~18 hours after yeast was pitched.)

Tasting notes (6.33/10; 3 ratings)

2019-02-20

[7/10] The flavor profile has really changed over the past few weeks. Initially, it had a lemony tartness. There's been overripe tropical fruit notes, orange, and a decent citrus peel bitterness. Now, it's a golden yellow/orange with a decent haze, but not murky. Decent head retention, white layer of small bubbles persists. Body is a bit thin. Some body-increasing malts would be good. Maybe up the oats or use white wheat as well. Semi-sweet orange zest flavor with a very light bitterness. Very easy drinking for 7.3%.

2019-04-03

[6/10] This beer really changed over time. Week to week, this seemed like a different beer. Now, it's got good clarity, golden yellow. Has a kind of funky, lemon peel aroma. Smells like a Belgian IPA. Odd spicy, herbal character. Hops have fallen off. Drinkable as a pale ale.

2019-04-10

[6/10] Final pour. Same notes as 4/3/19.