3-DAY Raw (No-Boil) HAZY IPA with HORNINDAL KVEIK and EL DORADO
Hornindal Kveik evolved around raw ale brewing and is a phenomenal yeast for a hazy IPA. Can you make a good NEIPA with a raw ale technique? Find out in this video!
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Recipe for 5 gallons, your efficiency may vary:
“The Old Ways”
6.8% ABV 38 IBU (perceived is less)
15 lb Simpsons Golden Promise (100%)
Single Infusion Mash at 155 F (68 C) for 60 min
Water (ppm): Ca: 69, Mg: 7, Na: 15, SO4: 72, Cl: 114, HCO3: 0
Add 2g Gypsum, 2g Epsom, 1g NaCl and 5g CaCl to 7 gal (26.5 L) of distilled water.
Adjust mash pH to 5.2-5.5 with lactic acid or slaked lime if needed.
Mash hop with 4 oz (114 g) El Dorado (13% AA)
30 min whirlpool at 175 F (79 C) with 8 oz (224 g) El Dorado (13% AA)
Dry Hop day 2 with 4 oz (114 g) El Dorado (13% AA)
Yeast: Hornindal Kveik flakes
Ferment at 95 F (35 C) for 3-5 days
0:00 Intro and welcome
0:54 What is a raw ale?
4:05 Beer description and approach
8:53 Brew day
11:49 Fermentation Plan
16:35 Fermentation Follow-Up
17:04 Pour and Tasting Notes
20:42 Potential Improvements
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