Kviek Lager made with Red Shed

The weather is turning nice, which means beer is going to be flying off shelves and out of the taproom. When you turn over the tanks quick and replenish the inventory levels we got your beer: the Kveik Lager.

Feel free to tweak this recipe to make it your own. Want it a bit bigger? Add a dry hop, swap the Rocky for Kananaskis, and add a few more kgs of Penhold Pilsner. Want to lean into the fruit flavours try using some HBC-1019 hops. More west coast - go with some cascade. Either way, you’ll end up with a beer that is perfect for those hot summer days.

Vital Statistics:

ABV: 4% SRM: 2 IBU: 18 OG: 1.038 FG: 1.008

Ingredients:

Yeast: Escarpment Labs Krispy Kviek

Strike Water Temperature: 70°C

Water Profile: NEIPA

Mash Rest Temperature: 64°C

Mash pH: 5.2-5.4

Brewing Process: 

Mash:

• Heat strike water to 70°C.
• Add all malt and brewing salts to strike water.
• Mash in at a temperature of 64°C
• Acidify the mash water as necessary to achieve a mash pH of 5.2–5.4.
• Hold the mash at 64°C for 60 minutes.
• Mash out by raising the temperature to 78°C for 10 minutes.

Sparge:

• Sparge the mash with water acidified to a pH between 5.2 and 5.7.

Boil:

• Bring the collected wort to a boil.
• Add flavour hops (Nelson Sauvin) at 15 minutes remaining in boil.
• Add Yeastex at 10 minutes.

Cooling:

• After boiling for 60 minutes, cool the wort rapidly using a wort chiller or an ice bath.

Fermentation:

• Transfer the cooled wort to the fermenter.
• Aerate the wort by shaking or using an aeration stone.
• Krispy Kviek yeast at a temperature of 15°C.
• Ferment at a temperature of 17°C.
• Monitor fermentation until the final gravity is consistent for 3 days.
• Cold crash beer to 0°C and lager for 2-6 weeks.
• Dump hops and yeast.
• Proceed to canning, bottling or kegging.
• Carb to 2.6 – 2.9 volumes of CO2