Description

This is a Community Recipe created by chard

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)

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Ingredients Included

Crisp Best (Pale) Ale Malt (5000 grams)
Oat Husks (2000 grams)
Crisp Pale Wheat Malt (500 grams)
Weyermann Carapils (500 grams)
Azacca Pellets (100 grams)
Enigma Pellets (45 grams)
WLP4050 Hornindal Kveik  (1 packs)

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Method

Beer Style (main): American Ales
Beer Style (sub): Juicy or Hazy Pale Ale
Batch Size: 25L
Original Gravity: 1.062
Final Gravity: 1.013
ABV %: 6.5
IBU: 45

THE MASH
Temperature °C: 67
Length (mins): 60
Out temp °C:
Out time (mins):

THE BOIL
Boil time (mins): 60

Additions and timing:

60 min Addition
-15g Azacca
-15g Enigma
*no other boil additions*

Secondary additions and timing:

Dry Hopping for 2 days
-85g Azacca
-30g Enigma

Yeast: Hornindal Kveik
Fermentation temperature/steps: 30oC for 2 days, dry hop 2 days, cold crash 2 days.

Comments:

The ‘Break Glass’ Emergency IPA is part Kveik ale, part NEIPA but can be on tap as little as a week after brewing. Brewed on a 3 pot system originally.