Burnt City Kveik Minded IPA

Ben Sasser, Burnt City Brewing

Ben Saller, cofounder and head brewer of Burnt City Brewing in Chicago, shares this homebrew-scale recipe for their kveik-fermented hazy IPA. Be sure not to leave out the crucial step of gjaerkauk, i.e., screaming loudly while pitching the yeast, to scare the ghosts away.

ALL-GRAIN

Batch size: 5 gallons (19 liters)

Brewhouse efficiency: 72% OG: 1.065

FG: 1.012

IBUS: Who cares?

ABV: 7%

MALT/GRAIN BILL

3.7 lb (1.7 kg) Briess white wheat malt 3.6 lb (1.6 kg) Bestmalz pilsner

3.4 lb (1.5 kg) Briess two-row pale

1.3 lb (590 g) Briess Caramel 10L

HOPS SCHEDULE

2 oz (57 g) Amarillo [9.2% AA] at 170°F (77°C) whirlpool

for 40 minutes

2 oz (57 g) Citra [12% AA] at 170°F (77°C) whirlpool for

40 minutes

2 oz (57 g) Citra at dry hop, active fermentation

1 oz (28 g) Amarillo at dry hop, active fermentation 3 oz (85 g) Amarillo at dry hop, post-fermentation 3 oz (85 g) Citra at dry hop, post-fermentation

YEAST

Omega OYL-062 Voss Kveik

DIRECTIONS

Mill the grains and mash at 156°F (69°C) for 30 minutes. Sparge the grains with 170°F (77°C) water and top up as necessary to obtain 6.5 gallons (25 liters) of wort—or more, depending on your evaporation rate. Boil for 60 minutes and whirlpool. When the wort has cooled to 170°F (77°C), begin adding the whirlpool hops and add them intermittently in small amounts for 40 minutes. After the boil, cool the wort to 95°F (35°C), aerate, and pitch yeast. While pitching, remember to scream loudly (a.k.a. gjaerkauk) to drive the ghosts away. Add the first dry hops during active fermentation, when the gravity has dropped into the 1.028–1.038 range. When fermentation is complete and gravity is stable, cool to 70°F (21°C) and add the post-fermentation dry hops. After 3 days, cold-crash, package, and carbonate.

BREWER’S NOTES

Target water profile: bicarbonate 81 ppm, calcium 173 ppm, chloride 206 ppm, magnesium 12 ppm, sodium 8 ppm, and sulfate 100 ppm.