Description

This is a Community Recipe created by sam-drew

(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 Extra Pale Malt (3000 grams)
Crisp Torrified Wheat (500 grams)
Crisp Naked Oat Malt (500 grams)
Rice Hulls (250 grams)
Calypso T90 Hop Pellet (50 grams)
Strata T90 Hop Pellet (50 grams)
Lactose 500g (1 packs)
LALLEMAND Voss 11g Kveik Beer Yeast (1 packs)

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Method

Beer Style (main): Hybrid/Mixed
Beer Style (sub): Experimental Beer
Batch Size: 21
Original Gravity: 1.065
Final Gravity: 1.011
ABV %: 7.1
IBU: 16

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

THE BOIL
Boil time (mins): 15

Additions and timing:

Lactose – start of boil
Calypso – 30 mins hopstand @72 degrees
Strata – 30 mins hopstand @72 degrees
Strawberry syrup (see comments) – flameout

Secondary additions and timing:

None

Yeast: Voss Kviek
Fermentation temperature/steps: 35 degrees for 3 days

Comments:

This recipe requires a strawberry syrup to be made using 4kg of fresh strawberries, 1.5l water and 1kg table sugar. Boil the water strawberries and sugar for 15 mins until the strawberries have turned pale. Carefully strain the strawberries without mashing them leaving the syrup to reduce for a few more minutes.

I measure the amount of syrup produced and reduce my sparge water by this volume, and add it to the beer at flameout.