Whale Spit IPA

Whale Spit IPA

(5 gallons/19 L, all-grain)
OG = 1.072  FG = 1.012 
IBU = 61  SRM = 7  ABV = 7%

Ingredients
10 lbs. (4.5 kg) 2-row pale malt
1.2 lbs. (0.5 kg) Carapils® malt
1.2 lbs. (0.5 kg) white wheat malt
1 lb. (0.45 kg) flaked oats
8 AAU Columbus hops (60 min.) (0.5 oz./14 g at 16% alpha acids)
10 AAU Cryo Pop® Original Blend hops (30 min.) (0.5 oz./14 g at 20% alpha acids)
7 AAU Chinook hops (30 min.) (0.5 oz./14 g at 14% alpha acids)
1 oz. (28 g) Mosaic® hops (dip hop)
0.75 oz. (21 g) El Dorado hop hash (dip hop)
0.5 oz. (14 g) Cryo Pop® Original Blend hops (dip hop)
3 oz. (85 g) Callista hops (dry hop)
0.5 oz. (14 g) dried nettle
0.5 oz. (14 g) chamomile 
1 Whirlfloc tablet (15 min.)
1.5 tsp. Wyeast yeast nutrient (15 min.)
Omega Yeast OYL-071 (Lutra Kveik) yeast
¾ cup corn sugar (if priming)

Step by step
Mash the grains at 150 °F (66 °C) for 45 minutes and then conduct a 170 °F (77 °C) mash out step. Sparge at 170 °F (77 °C) with enough water to collect 6 gallons (23 L) of wort. Total boil time is 60 minutes. After boiling 10 minutes, remove 2 quarts (2 L) of wort and cool to 180 °F (82 °C). Add the dip hops, nettle, and chamomile to your fermenter and then add this cooled portion of wort on top. Close the fermenter with an airlock and leave this portion to rest until the boil is complete.

Continue boiling wort, adding hops as indicated. When the boil is complete, chill to 90 °F (32 °C) and then transfer wort to the fermenter on top of the dip-hopped portion.

Pitch the kveik yeast and oxygenate heavily if using a liquid strain. I have found kveik to be very nutrient-
dependent and use a nutrient at 3 times the manufacturer’s recommendation. You should see signs of fermentation within hours. After three days the fermentation should be slowing. Reduce temperature to 80 °F (27 °C) and then add the dry hops. After four more days, transfer beer to a keg and force carbonate or add priming sugar and bottle as usual.

Whale Spit IPA

(5 gallons/19 L, extract with grains)
OG = 1.072  FG = 1.012 
IBU = 61  SRM = 7  ABV = 7%

Ingredients
7 lbs. (3.2 kg) light liquid malt extract
1 lb. (0.45 kg) wheat dried malt extract
1.2 lbs. (0.5 kg) Carapils® malt
8 AAU Columbus hops (60 min.) (0.5 oz./14 g at 16% alpha acids)
10 AAU Cryo Pop® Original Blend hops (30 min.) (0.5 oz./14 g at 20% alpha acids)
7 AAU Chinook hops (30 min.) (0.5 oz./14 g at 14% alpha acids)
1 oz. (28 g) Mosaic® hops (dip hop)
0.75 oz. (21 g) El Dorado hop hash (dip hop)
0.5 oz. (14 g) Cryo Pop® Original Blend hops (dip hop)
3 oz. (85 g) Callista hops (dry hop)
0.5 oz. (14 g) dried nettle
0.5 oz. (14 g) chamomile 
1 Whirlfloc tablet (15 min.)
1.5 tsp. Wyeast yeast nutrient (15 min.)
Omega Yeast OYL-071 (Lutra Kveik) yeast
¾ cup corn sugar (if priming)

Step by step
Add crushed Carapils® malt to a steeping bag and add to kettle with 5 gallons (19 L) of water as it slowly heats. When it reaches 170 °F (77 °C), remove grains and bring to a boil. Once boiling, remove from heat, carefully stir in the malt extracts, and then return to heat. After boiling 10 minutes, remove 2 quarts (2 L) of wort and cool to 180 °F (82 °C). Add the dip hops, nettle, and chamomile to your fermenter and then add this cooled portion of wort on top. Close the fermenter with an airlock and leave this portion to rest until the boil is complete.

Continue boiling wort, adding hops as indicated. When the boil is complete, chill to 90 °F (32 °C) and then transfer wort to the fermenter on top of the dip-hopped portion.

Pitch the yeast and oxygenate heavily if using a liquid strain. I have found kveik to be very nutrient-dependent and use a nutrient at 3 times the manufacturer’s recommendation.  After three days the fermentation should be slowing. Reduce temperature to 80 °F (27 °C) and then add the dry hops. After four more days, transfer beer to a keg and force carbonate or add priming sugar and bottle as usual.

Recipe Notes:
If you wish to skip the additions of dried nettle and chamomile you may, though I find they add a nice touch of spice to the finished beer that complements the hops. Less nutrients will be necessary if using a conventional yeast.