BREW a Crisp, Hoppy PSEUDO LAGER in 4 DAYS with SKARE KVEIK (Krispy)!
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As this summer heats up, I want something crispy that beats the heat, but still is loaded with hop flavor. That’s where this hoppy lager comes in – hoppier and juicer than a pilsner, but still crisp and deliciously refreshing!
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Recipe for 5 gallons, your efficiency may vary:
6.2% ABV 47 IBU
12 lb Weyermann Floor Malted Bohemian Pilsner (100%)
148 F (64 C) for 45 min
158 F (70 C) for 30 min
170 F (77 C) for 15 min
Water: Unadjusted Poland Spring Water (8 gal / 30 L)
Adjust mash pH to 5.2-5.5 with lactic acid or slaked lime if needed.
60 minute boil
FWH – Add 1/2 oz (14g) Hallertau Blanc (9.9% AA)
60 min – Add 1/2 oz (14g) Hallertau Blanc (9.9% AA)
10 min – Add 1 oz (28g) Hallertau Blanc (9.9% AA)
0 min – Add 1 oz (28g) Hallertau Blanc (9.9% AA)
Dry Hop on day 2 with 2 oz (56g) Hallertau Blanc (9.9% AA)
Yeast: Skare Kveik flakes
Ferment at 85-95 F (29-35 C) for 3-5 days
0:41 Beer Description and Approach
2:36 Sponsors 🙂
8:44 Brew day
11:44 Fermentation Plan
15:15 Fermentation Follow-Up
15:50 Pour and Tasting Notes
23:25 Potential Improvements
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Music provided by Epidemic Sound
This video was sponsored by Shaker & Spoon
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