5 Day IPA Recipe:
- 9 lbs Maris Otter
- 4 lbs Munich II
- 1.00 oz Columbus/Tomahawk/Zeus (CTZ) [15.50 %] – Boil 30 min
- 1.00 oz El Dorado [15.00 %] – Boil 10.0 min
- 1.00 oz Wai-iti [3.00 %] – Boil 10.0 min
- 1.0 pkg Voss Kveik Yeast (Omega #OYL-061)
- 1.00 oz El Dorado [15.00 %] – Dry hop
- 1.00 oz Wai-iti [3.00 %] – Dry hop
Transcript: Today, we’re brewing an IPA and we’re doing it in a bit of a hurry.
Yeah. We’re going to, we’re going to brew this beer in five days. We have a little party coming up and it’s for what day is it going to be? Birthday!
So yeah, we are going to try and brew an IPA in five days. Needs, must, right. Gotta be ready for this party.
So let’s treat the water first of all. For water salts, I’m going to use a ratio of two to one for sulfate to chloride to try and sort of enhance the bitterness of this beer.
So in here I have got some water salts. Could you just add some water into that? Okay. So for my water chemistry, what I’ve got in here is four grams each of Epsom salt, calcium chloride, and gypsum.
Now, because the grist is quite light we’re going to need to add some lactic acid. Um, I think I need about six milliliters of lactic acid.
We’re brewing a full five gallon batch today. So it’s a bit more grain than I usually use. So what I’ve got in here is a combination of Maris otter and Munich II.
So looking for an original gravity here, 1.061, it’s going to be around a 6.5% beer. Although we’ll see about that because there’s an efficiency issue to talk about in a moment.
But in terms of what the combination is, it’s 70% Maris Otter, and then 30% Munich II. And that will hopefully give us a nice sort of slightly biscuity base, which will be a good contrast for the hops.
You got it. It’s good. You want to check for lumps? I don’t know. I think the gloves also making it difficult.
So here’s, here’s the plan. Everything is going to be fast. So quick brew day, right? Yes. We’re going to do 30 minute mash when the 30 minutes is up, it’s done. Then we’re going to move to a boil. Just gonna do a 30 minute boil and then we’re going to move into this sort of five day fermentation phase.
All right. So we’re going to leave this mashing. Okay. 30 minutes. Sounds good. See you back here then. And uh, we’ll move on to the boil.
Okay. So it’s been 30 minutes normally mash for 60, but yeah, no time for that. Okay. So we need to take a gravity sample so we can see how far we mashed. We’re going to take this. I’m going to drop it in here. I would say that is about 1.053 being expected pre-boil gravity was 10 53.
For this beer, we’re actually going to be using a couple of different hops, uh, starting off at the start of our boil. We’re going to be using CTZ. After that, Um, I was looking for more of like a citrus-y fruity kind of hop for the beer. Um, so I’m not going to butcher this name, but I’m going with Wai-iti, I don’t know.
And Eldorado will give it more of a, like a citrusy candy, like maybe pear. I’m, I’m not too sure what’s going to be, but I’m very excited because I think it’s the flavor that I’m going to be looking for.
Incidentally, the way I was able to hit my pre boiled gravity numbers, despite only mashing for 30 minutes is I lowered my expected efficiency. So normally with this system, I’ll see a brew house efficiency around 68%. And I lowered it for 62% because I’m mashing for less time. And yeah, that seemed to be about right.
Original Gravity came out at 10 60. So pretty much what I was shooting for.
Now, let’s talk about how we’re going to get this beer ready five days from now. Well, I’m going to be using this yeast here.
This is Voss Kviek yeast. It does give some orangy citrus tones, which is in line with the style that we’re looking for.
But more importantly, it ferments super, super fast. So this has a temperature range of between 72 and 98 Fahrenheit. And typically the warmer you ferment the quicker it’s going to get done.
So I’m going to push this to sort of 95-96 degrees during fermentation, and I’m expecting it to complete in about three days.
The wort right now is that 88 Fahrenheit, seems kind of crazy to be pitching yeast to those sort of temperatures. So there you go, yeast time to get to work. Guys, now have a few more tricks up my sleeve to get this beer ready in time.
But for now I’m going to be using the heat blanket. Uh, that’s built into this system to keep this at 95 Fahrenheit. And I will see you in three days for the next step.
It’s day three now and fermentation it’s been quite remarkable. I added the yeast in, and then within maybe two hours, there was decent airlock activity. And by the next day it was like a volcano coming out of the airlock here.
Uh, looking at it now it’s kind of slowed down a bit. So we’re approaching the end of fermentation, which is pretty remarkable considering it’s been less than 24 hours, but now is when I’m going to add my dry hops. I have to these same hops that I added in near the end of the boil.
And I like to add my dry hop charge just before fermentation has ended, because any oxygen that I introduced when I open up this port here is just going to get consumed by the yeast as it finishes up fermentation.
By day four all airlock activity had ceased. So I chilled the beer to 38 Fahrenheit. Once it reached that temperature, I brought out my carbonation stone and then hooked it up to the gas and set my PSI to about 14 and I left it for 24 hours.
A day later, I kegged the beer and the final gravity came out to around 1.10. Ready for tasting!
Well, it’s been a tough week, five whole days, five holidays? Well, the beer’s been busy. It’s like done.
I mean, the thing did fully ferment. It, uh, looks like beer. Would you say? Say, I would say it definitely looks like a beer. Um, it, that was a bit hazy. Is it? It’s not meant to be hazy though, right?
Yeah. So I think that is a product of the fact that it’s just not had time to settle. It’s been cold crashed for two days and I didn’t add any clarifying agents or anything, so it just needs a bit longer and that sort of thing.
Um, but yeah, I mean, just in terms of color, I think it looks pretty good. Uh, when you poured out a tap, it was really carbonated. Yeah. It was carbonated. It looked really nice coming out.
I wondered if we were really going to get much of an aroma because of the hops didn’t spend an awful lot of time in the beer, but it smells quite tropical, quite summery. Okay.
Well the proof is in the pudding. Let’s try a five day old beer. Yeah.
So it tastes like beer. That alone is something right. If it, if the fermentation was caught short, if it hadn’t completed or it tastes too sweet or might have a lot of off flavors, I’m not getting anything like that.
So yeah, I think there’s two distinct tastes that I’m picking up on. One is the maltiness of the beer is quite apparent. And the second is some of those hop aromas that we’re picking up on them getting in the taste as well.
And more from the fruity side again, rather than just sort of general hop bitterness. Yeah. I definitely have a little bit of bitterness is there though, and say, it’s remarkable that this is a drinkable beer already in five days,… in five days.
Well, I think we quite like it. Yeah, no for sure. The question is what’ll the party guests think? That is true. Well, we’ll have to find out and see what they think.
Tell me what you think of the beer. Beer is amazing. It’s definitely a fruity undertone for sure. It’s a smooth start, but it’s a hardy finish. I put down my margarita to drink first and I’m on my second glass and I love margaritas.
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