What even is a beer style?

All in all the beer is crisp, refreshing, lots of body and really hoppy. Is it a lager? Its it a NEIPA? Fermenting at 20c with a load of oats, your guess is as good as ours.

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Description

What even is a beer style?

This recipe will get you thinking how we define beers into categories as it breaks rules, uses techniques that you would or wouldn’t use on certain styles to deliver a hybrid beer that crosses a few styles.

By using Lutra as the yeast we get a clean ferment, at a temperature of 20c, so a fake lager basically that you could brew without temperature control (depending on time of year).

Including a high dose of oats delivers body and haze to the beer, not what you would expect in a lager, something more like a NEIPA.

Then hop dosing is more for aroma and flavour than bitterness, so towards the end of the boil and more on the dry hop, bringing European, New World and USA hops together to deliver a real dank sticky hoppy beer.

All in all the beer is crisp, refreshing, lots of body and really hoppy. So if we were to try and give it a beer style this could be classed as a Cold IPA, that wasn’t fermented cold, but that has the body and happiness of an IPA without the yeast esters, yeah ok its not so easy is it, its a bit like the love child of NEIPA/Kveik/Lager, but what we do know is its really bloody tasty to drink.

 

This recipe is perfect for those that want to brew a hoppy lager but don’t have temperature controlled fermentation, and its also good for those that want to see the impact that not following the rules can have on your brew.


Ingredients Included

Crisp Clear Choice Malt Extra Pale
TMM Jumbo Oat Flakes 26
Weyermann Spelt Malt

Total grain bill 5kg

Columbus Pellets (80 grams)
Galaxy Pellets (15 grams)
Strata T90 Hop Pellet (56 grams)
Hallertau Blanc Pellets (56 grams)
OMEGA Yeast – OYL-071 – LUTRA KVEIK BB:14/11/2021 (1 packs)


Method

Beer Style (main): Hybrid/Mixed
Beer Style (sub): Experimental Beer
Batch Size: 23L
Original Gravity: 1.048
Final Gravity: 1.012
ABV %: 4.6
IBU: 51

THE MASH
Temperature °C: 65
Length (mins): 60
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 60

Additions and timing:

30mins – 40g Columbus
20 mins – 40g Columbus

Ensure you use double the recommended amount of yeast nutrient which is added at 10 mins (not included)

Secondary additions and timing:

Once fermentation has completed reduce temp to 14c and dry hop for 2 days

15g Galaxy
56g Strata
56g Hallertau Blanc

Yeast: Omega Lutra
Fermentation temperature/steps: 20c

Comments:

What even is a beer style?

This recipe will get you thinking how we define beers into categories as it breaks rules, uses techniques that you would or wouldn’t use on certain styles to deliver a hybrid beer that crosses a few styles.

By using Lutra as the yeast we get a clean ferment, at a temperature of 20c, so a fake lager basically that you could brew without temperature control (depending on time of year).

Including a high dose of oats delivers body and haze to the beer, not what you would expect in a lager, something more like a NEIPA.

Then hop dosing is more for aroma and flavour than bitterness, so towards the end of the boil and more on the dry hop, bringing European, New World and USA hops together to deliver a real dank sticky hoppy beer.

All in all the beer is crisp, refreshing, lots of body and really hoppy. So if we were to try and give it a beer style this could be classed as a Cold IPA, that wasn’t fermented cold, but that has the body and happiness of an IPA without the yeast esters, yeah ok its not so easy is it, its a bit like the love child of NEIPA/Kveik/Lager, but what we do know is its really bloody tasty to drink.

Additional information

Weight 5.957 kg
Country of Origin GB
HS Code 2106909853

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