Description
A hazy pale ale using Cashmere hops and kveik yeast. A more up to date take on our Everythings Cool Recipe kit that we used to offer.
Hop additions are added late to avoid bitterness, bringing to the front the citrus flavour of these hops. If you have experience of dealing with your water chemistry then it is highly advised to do so on this beer, just as avoiding o2 pick up at any point.
Ingredients
Crisp Lager Malt (3800 grams)
Crisp Naked Malted Oats (800 grams)
Oat Husks (300 grams)
Flaked Wheat (200 grams)
Cashmere Pellets (200 grams)
Voss kveik en (1 packs)
Method
Beer Style (main): American Ales
Beer Style (sub): Juicy or Hazy Pale Ale
Batch Size: 23
Original Gravity: 1047
Final Gravity: 1009
ABV %: 5.3%
IBU: 0.0
THE MASH
Temperature °C: 65
Length (mins): 60
Out temp °C: 75
Out time (mins): 10
THE BOIL
Boil time (mins): 60 minutes
Additions and timing:
10 mins Yeast Nutrient x 2
0 mins/Whirlpool – 40g Cashmere
Secondary additions and timing:
Day 2 after fermentation starts – 60g Cashmere
Day 4 towards end of fermentation – 100g Cashmere
Yeast: Voss Kveik
Fermentation temperature/steps: 4 days at 35c
Comments:
A New England style hazy pale ale using Cashmere hops and kveik yeast.
Hop additions are added late to avoid bitterness, bringing to the front the citrus flavour of these hops. If you have experience of dealing with your water chemistry then it is highly advised to do so on this beer, just as avoiding o2 pick up at any point.
Its essential to ferment this at high temp of 35c, this yeast also requires double the nutrients. Also vital to get that first dry hop addition in whilst yeast is active to gain biotransformation and add to the haze.
The second dry hop addition is to be done once FG is achieved and whilst doing so to lower the temp. Ensure you get at least 2 days hopping which can be done whilst under cold crash.
Andrew Summers (verified owner) –
Turned out very well despite me throwing in a whirlflock due to autopilot mode (my fault)? still had a good amount of haze. My post boil ph was slightly low (again, my fault) which made it a bit tart, so not quite neipa style, but the keg was emptied within 2 weeks meaning everyone that tried it went back for more!
The yeast was deffo the star in this, I held it at 35c and if was at ft in about 3 or 4 days.
Held it in the fermenter for a full 7days but could have probably kegged it in 5 or 6.
Richard Potter (verified owner) –
Nice, but slightly one dimensional.
The first hops go in at flame out, so the beer lacks a bit of bitterness / backbone. I tried adding some isomerised hop extract, which helped the bitterness, but it still seemed to lack a bit of structure. Kit comes with 200g of hops, so if I was going to rebrew, I’d probably use a few of the hops to add ~25 IBUs at 60 minutes, then maybe 20g at 10 minutes.
Martin Rake –
This recipe is a New England style pale, and does say about hop timings being used to avoid bitterness. However you are of course able to change these if you prefer a more traditional west coast pale with bitterness in it.
Rob Dagley –
So happy with this beer. Pineapple juice and more pineapple juice behind it. Even better, brew day to glass in 8 days. Kveik and Cashmere? I’m inviting them back to mine for a threesome again soon.
lafitte julien –
can you explain me what is “Yeast Nutrient x 2” ?
what i need to order in additional to this recipe ?
(i’m french sorry for my english)
Robert Neale –
Hi, Use any of these products and follow the instructions on the pack. Kveik likes nutrients.
https://www.themaltmiller.co.uk/ingredients/?category=yeast&filter=ingredients-yeast-additives
Jeremy Draper (verified owner) –
My first NEIPA & Kveik. Fermentation was mostly over in 36 hours after pitching. Fermented at 35DegC under light pressure (5-7psi), mainly to keep the air out. Dry hopped at 1.020 and pulled out after 2 days, but should probably have left in for a few days more. Incredible fruit flavours, citrus, Lychee and goodness know what else. Tasted superb straight out of the fermenter from 2 days. Barreled after 7 days, and fished two weeks later. Dangerous stuff as it masks its strength with the flavours. The bright yellow colour was going a little pale/grey towards the end, even with very little exposure oxygen. May try again, but in warmer weather.
Mark Elley (verified owner) –
Wow, that Voss Kveik is a beast. Fermentation over in a little under 48 hours. First dry hop addition after just 20 hours. Second hop addition tomorrow and then cold crash for a couple of days. Can’t wait to keg and drink later in the week.
simonashtonuk –
One of the best brews I’ve done in the last 2-3 years of brewing. It’s really sensitive to oxygen though, I brewed it twice and the second was a failure due to oxidation during conditioning. Purge your kegs well and use closed transfer methods, or if bottling maybe add some ascorbic acid (0.3g/L) and or use oxygen scavenging caps.
QUESTION: Yeast nutrient x2 refers to the White Labs capsules, yes? I have a generic Wilko nutrient sold for wine. Can you advise how many grams I should add?
Robert Neale –
When you use Kveik it is very important that lots of nutrient is used otherwise you can get a stalled fermentation. So following the instructions on your particular nutrient, add twice the amount recommended.
Richard Whitmarsh (verified owner) –
Wow! Delighted with this beer.
I did a double batch as I normally do. Several firsts for me.
Used the Grainfather electric grain mill for the first time. I conditioned the grain and found gap size 5 about right. 4 was a bit powdery, 5 looked a bit intact in places. Possibly better not to condition the grains with this mill???
Kveik yeast; oh my word, it was off like a rocket within a few hours and 80% done in 20 hours (37c at 5psi, in a fridge with good temp control). 37c seems really hot when you open the fridge door, but this kveik loves it.
No hops in the boil felt very strange.
Sprinkled the yeast on top, let it sit for 15 mins then gently stirred it in.
I did the first dry hop through the top of my Fermzilla and the second through the bottom to avoid air getting in. I did the second while still warm not when cold to get the most out of these lovely smelling Cashmere hops. I’ve kept one of the empty packets so I can sniff it from time to time they are so lovely. I’m like a glue sniffer on the cashmere hop packet!
As usual I needed to shake the Fermzilla to get the hops out of the bottom chamber, not easy with 49L! I will risk the top entry next time and just flush it.
Crash cooled on day 5. Put pressure up to 25psi and 2c. I like a fizzy beer so kept pressure up for a couple of days.
Achieved 49L at 1.047. FG 1.009: 79.5% efficiency.
Two kegs and 8 X 500ml bottles on day 8. Incredible. I could have legged earlier but wanted to keep the beer on the 300g of dry hopped cashmere hops.
Lovely hazy Orange to Lemon colour. I want to say opaque but I don’t know what opaque really is. It smells amazing citrus lemon grapefruit juicy, very strong smell. Those hops are amazing. Has grapefruit, tangerine orange flavour taste that is intensely refreshing. Very moorish on a hot summer day. If you are thinking of doing this brew, don’t think, just do it. You won’t regret it. One of my best to date, if not the best.
paul conboy –
As above comments,finished fermentation in under 48 hrs. Was in the keg after 7 days. Lovely orange colour and very moreish. If you want a quick beer this is the one to do. Will add 30g of hops early In the boil next time to see what the difference is.
It’s a yes from me