Off the Cuff New England Pale Ale

 

7 days after brew day I kegged, carbonated, and tasted this Voss Kviek NEPA. It was pretty damn good for an untested, on the fly, recipe. I do think the Voss lowers the final gravity more than lower attenuating English ale strain would have done giving it a slightly less full mouth feel, but not enough to counter the benefits of fast, non-temperature controlled fermentation that Kveik brings to a brew.

I always use some sort of bittering addition in my NEPAs, I find that some bitterness makes them more drinkable and keeps me wanting another sip. I used Chinook at 15 minutes of the boil followed by a 20 minute whirlpool with cascade and centennial. The result is a slightly resinous beer (you know that fuzzy tongue feel), an aroma of tropical-pineapple and a flavor of citrus zest and slight tropical-ness. I don't get much of the yeast character, I think the freshness of the beer/hops is overshadowing and yeast character at this point. 

Very good beer, the only tweak for next time will be a slightly less bittering addition and more attention to oxygen reduction via closed transfer

Ale: Session NEIPA/NEPAgland IPA (21 2)

Type: All Grain
Batch Size: 11.00 gal
Boil Size: 12.19 gal
Boil Time: 60 min
End of Boil Vol: 11.44 gal
Final Bottling Vol: 10.75
Fermentation: Ale, Two Stage

Date: 13 May 2022
Brewer: Wilby
Asst Brewer:
Equipment: Horsebarn Electric BIAB 11g
Efficiency: 75.00 %
Est Mash Efficiency: 75.00 %
Taste Rating: 30.0

Taste Notes:

Prepare for Brewing

• Hydrate yeast with 49.55196303739187 ml warm water and add optional 29.5 g of GoFerm
• Clean and Prepare Brewing Equipment
• Total Water Needed: 14.59 gal
• Mash Water Acid: -

Water Preparation

Amount	Name	Type	#	%/IBU	Volume
11.00 g	Calcium Chloride Mash 60.0 min	Water Agent	1	-	-

Mash or Steep Grains

Mash Ingredients

Amount	Name	Type	#	%/IBU	Volume
13 lb	Pale Malt (2 Row) US Mash (65.0%) - 2.0 SRM	Grain	2	65.0%	1.02 gal
1 lb	Wheat, Flaked Mash (5.0%) - 1.6 SRM	Grain	3	5.0%	0.08 gal
5 lb	Oats, Flaked Mash (25.0%) - 1.0 SRM	Grain	4	25.0%	0.39 gal
1 lb	Victory Malt Mash (5.0%) - 25.0 SRM	Grain	5	5.0%	0.08 gal

Mash Steps

Name	Description	Step Temperature	Step Time
Mash In	Add 6.25 gal of water at 163.7 F	152.0 F	60 min

• Sparge Water Acid: -
• Fly sparge with 8.34 gal water at 168.0 F
• Add water to achieve boil volume of 12.19 gal
• Estimated pre-boil gravity is 1.045 SG

Boil Ingredients

Amount	Name	Type	#	%/IBU	Volume
0.98 oz	Chinook Boil 15 min (11.4 IBUs)	Hop	6	11.4 IBUs	-

Steep/Whirlpool Hops

Amount	Name	Type	#	%/IBU	Volume
3.92 oz	Cascade Whirlpool 20 min at 194.4 F (11.8 IBUs)	Hop	7	11.8 IBUs	-
3.92 oz	Centennial Whirlpool 20 min at 194.4 F (21.4 IBUs)	Hop	8	21.4 IBUs	-

• Estimated Post Boil Vol: 11.44 gal and Est Post Boil Gravity: 1.049 SG

Cool and Transfer Wort

• Cool wort to fermentation temperature
• Transfer wort to fermenter
• Add water if needed to achieve final volume of 11.00 gal

Pitch Yeast and Measure Gravity and Volume

Fermentation Ingredients

Amount	Name	Type	#	%/IBU	Volume
1.0 pkgs	Windsor Yeast Lallemand #-	Ale yeast	9	-	-
1.0 pkgs	SafAle English Ale DCL/Fermentis #S-04	Ale yeast	10	-	-

• Measure Actual Original Gravity _______     (Target: 1.049 SG)
• Measure Actual Batch Volume _______     (Target: 11.00 gal)

Fermentation

• 13 May 2022 - Primary Fermentation (4.0 days at 67.0 F ending at 67.0)
• 17 May 2022 - Secondary Fermentation (10.0 days at 67.0 F ending at 67.0)

Dry Hop and Bottle/Keg

• Measure Final Gravity: _________  (Estimate: 1.011 SG)
• Date Bottled/Kegged: 27 May 2022 - Carbonation: Bottle with 8.44 oz Corn Sugar
• Age beer for 30 days at 65.0 F
• 26 June 2022 - Drink and enjoy!

Notes