Kveik Pale Ale - BIAB All Grain Home-brew recipe, fermented at 95F!
HTML-код
- Опубликовано: 13 окт 2024
- I was wanting to get a drinkable beer ready for some family coming to visit. I decided a Pale Ale would be a good style and that Voss Kveik was the yeast to get it done quickly. I've used this yeast before so I knew what it was capable of especially when fermented at 95 degrees Fahrenheit. As you'll see in the video, I started out wanting to make a SMaSH beer but ended up being short on Pale Malt. So I improvised and added a bit of Golden Promise to the mix. I did stick with Cashmere hops only for this brew and it came out very well with citrus notes from the yeast and hops and a bit of an herbal note from the Cashmere.
Cheers and Thanks for watching!!!!
Brian
Recipe: share.brewfath...
Below you'll find affiliate links. You do not pay anything extra by using these links. I make a small commission if you buy something through this link but I put all the money back into my channel.
Thanks in advance, Brian!
www.morebeer.c...
Amazon Links
My Kettle - amzn.to/384yyuG
My Stir Plate - amzn.to/3uI1mmy
My Flask - amzn.to/3uQ4ehq
My Thermometer - amzn.to/3e4W7Yu
My Inkbird temp controller - amzn.to/3uN9SRi
My Scale - amzn.to/3tfCTnk
My Refractometer - amzn.to/38xYvmQ
My Hydrometer - amzn.to/3eyyqbg
My PH Meter - amzn.to/3vlhFGb
killer video all the way thru braj! Thx for the Hoppy Hour shoutout and the H4L tshirt rep! I'll cruise up for an anaheim / pads game, cheers!
Thanks! I’d be down for that, I’ve been wanting to get to SD for a pads game as well
This was a fun one! I love using kveik for anything I don't feel like waiting for. A great brewing hack!
Thanks Trent!!! This Voss Kveik has a nice orange flavor too, not to mention wicked fast fermentation.
@@ElementaryBrewingCo i did that 4 weeks ago. After a week I predict your beer will get a lot less like OJ, but it does become an orange-y undertone. That's what happened with my Lallemand Voss Kveik APA and Blond batches anyways.
Just kegged a Kviek Voss Pale Ale. Used Cascade and Mosiac Hops. 2 row PA base malts, Pils, Carapils, and Carmel. Came in at 6 ABV. Aroma is great. Done in 5 days at 90 deg f. Also used the all rounder under pressure. Great vid Sir!
Nice Curt!!! Kveik can really crank out beers fast, it really feeds into my impatience though😂😂
@@ElementaryBrewingCo I hear you Bro. Like you... ain't fast enough 🤣
Aw man, this makes me want to do more kveik beers since sometimes you just have to turn and burn! Sounds delicious!
Good stuff man! Cheers 🍻
I Just find out your channel. Very honest brewing journey, man. Congrats and cheers from Brazil!!!
Thanks for watching!!! Cheers 🍻
Great video as always! I use the magnet trick as well but with 2 strong fishing magnets and a few stir plate magnets inside either end of the hop sack, to make a kind of a hammock. This gives me enough clearance above the wort. Then I don’t pull the outside magnets when it’s time to dry hop, I just slide them down the side the fermenter and then each day I wiggle the bag from side to side to get more hop oils out - at least that’s the theory!
That is a great tip!!!! I will definitely try that next time!!!
I drank a hazy in 3 days. With kviek hornidal yeast. Came out excellent
I like the magnet trick! 🤙
CH! Always be chill...no matter what! You must be another braj. I tend to use 2 magnets in the bag and 2 out...that way, you can nail the hopsack away from the wort. I have considered stitching a metal strip in a couple of hop bags just for this. Cheers! 😀
I loved the wibe in this one 🥰🕺
Keep it up! 😊
Thank you!!!
I'm in the same boat as you with the darn heat! Great video.
Can’t wait for the fall, seems to come later and later every year here…
@@ElementaryBrewingCo Yup! We are in the same area. I live in the Imperial Valley just west of Yuma. So the heat sticks around until late October!
Awesome video! I did a very similar single-hop (centennial) Voss pale ale that I also turned around as quick as possible. Mine was very hazy initially too, and It has now finally cleared up after 2 months in the bottle (although not many bottles left).
Awesome!! Mine has gotten even better in flavor after a few weeks but is still as hazy as ever
Great Video !!! As Trent said I’m using kveik when feeling impatient hahah, Cheers 🍻🍻🤙🏼
I’m always impatient😂😂Cheers!!!
Great color, makes me want to do another smash beer. Got some cashmere, Idaho 7, and a bag of Bru 1 that I want to try out.
Thanks! I’ve had Idaho 7 and enjoy it but haven’t tried Bru1 yet. It sounds delicious and I bet all 3 of those would be really good together too!!
@@ElementaryBrewingCo I used the Bru 1 in a hazy recipe that called for citra and mosaic dry hops. I replaced the mosaic with the Bru 1. Got some good pineapple taste out of it. I originally bought it for a summer ale, I figure it’s over 100 degrees daily here in the high desert of CA summer won’t be ending anytime soon.
@@blackwoodbrews that sounds really good!! Ya, you’ve got time I don’t think Thai heat is going anywhere soon.
Great video Brian! Just keeps getting better and better. How do you like the Mecca Grade Malts? Been thinking about getting some. Ps. I Spy a Raider Sticker on your fridge! Go Raiders...
Thanks! I have been really digging the Mecca Grade malts. I wish I had 2 systems so I could do a side by side with their malts compared to the more mainstream malts, so I could really tell the difference. Maybe someday 🍺🍺 Cheers!! And Go Raiders!!!
Prost! Love what warm kveik can do!
Thanks Peter!
Looks good! I need to have a beer ready for a campout in 12 days...Voss to the rescue!! I am doing a Pale Ale as well. Brewing it tomorrow morning A little Oats and Munich, featuring Citra and Cascade to double down (triple down?) on the citrus character of Voss. I am giving the magnet dry hop a try for the first time as well. Did you have a couple magnets in your dry hop bag or something else magnetic?
Nice! Sounds like a great combo and 12 days should be easy for Voss…I just used a couple of stir plate magnets in the bag. If you read some of the other comments one person said to create a hammock with the 2 magnets then drag them into the beer instead of dropping them. That way you can move them around a bit so they get fully exposed. Cheers 🍻
Great video! Quick question, what do you use for heat in your chest freezer/fermenter?
Thanks! For most beers I have just a small reptile heating pad, but for Kviek yeast I use a small Amazon basics space heater. I think it was like $15, works great!
I'm having withdrawals here......time for another video.
It absolutely is!!! I’ve got a few in the works, there will be more soon 😂
Do you find the floating dip tube filter works well? Interested in grabbing one of those. Cheers to another good one!
Yes the filter works great!!! And it’s super cheap, thanks for watching!!!
great shirt braj
Great vid, thanks for sharing! I recently brewed a 10 gal batch that I split into 2 5gal fermenters. One was pitch with the Kveik Voss from Lallemand and the other a French Saison. The saison taste great, but the Kveik has a farmhouse kinda brett flavor that i was not expecting. My previous time using this yeast it came out great, with a citrus after taste. Has anyone experienced this with this yeast? Is it possible that I cold crashed this too fast (5days) and did not clean up properly?
That's interesting, I've only gotten the citrusy orange flavor from Voss never a Brett characteristic. I love the French Saison yeast flavors too!!!
You have to make that dry hop bag as small as possible. Tie the knot right on top of the hops leaving no room for them to move around
Thanks for the tip! I’ll try that next time, cheers 🍻
@2:00 or C add a bit of sugar to get to the desired alcohol level, making your beer higher alcohol and also a bit thinner but that can be nice in summer
Yes, I love that idea and wish I thought of it at the time!!! Thanks!!
Oh well, that's the beautiful thing about beer. Endless ways to do it with varying but almost always tasty results. :)
Prost with Peter the cat!!
How do you heat your fermentation chamber?
I have a reptile heating pad in there normally, but to really crank it up I use a small desk space heater. Once it gets up to 90-95ish I just turn it off, the chest freezer keeps it pretty well insulated. That way the Inkbird isn’t cycling the heater off and on too often.
How about c) Add a bit of simple sugar?
That would also be an option! I wonder if it’s still considered a SMaSH if you add sugar? I think that would’ve been a better option in this case because it would’ve kept the body lighter.
@@ElementaryBrewingCo I have seen several sources allow 1 adjunct in a SMaSH. Can't remember where, I think it was in How To Brew. Regardless, all options are good! Keep brewing my friend!
Just wondering, why nobody wearing mask at the game?
You sir get a subscribe if for no other reason than repping the Halos.
Go Halos!!!!
Papa Palmer wants to know why you didn't primary ferment for 2 weeks, secondary for 2 weeks, and carb under serving pressure.
😂😂 So many rules right!!!! I do enjoy breaking them sometimes though, does that make me a bad brewer?😂😂
I know right! Racking to secondary is so pointless!
@@ElementaryBrewingCo You didn't break any rules. Keep doing you boo!
What Is a secondary fermenter? 😂