Deviant Wolfe Brewing Co.’s Norwegian Wizard Crisis Clone
All-Grain Recipe
(5 gallons/19 L, all-grain)
OG = 1.056 FG = 1.011
IBU = 30 SRM = 5 ABV = 6%
This hazy IPA is a staple in Deviant Wolfe’s lineup that relies on kveik yeast for a quick, warm fermentation. There are significant hops additions, all of which come post-boil.
Ingredients
7 lbs. (3.2 kg) Pilsner malt
2.2 lbs. (1 kg) flaked wheat
2.2 lbs. (1 kg) red wheat malt
2.5 oz. (71 g) Cascade hops (whirlpool)
3 oz. (85 g) Citra® hops (whirlpool)
4 oz. (113 g) Cascade hops (dry hop)
4 oz. (113 g) Citra® hops (dry hop)
Omega Yeast OYL-061 (Voss Kveik), LalBrew Voss, or CellarScience Voss yeast
3⁄4 cup corn sugar (if priming)
Step by Step
With the goal of creating a moderately dextrinous wort, mash in with 3.3 gallons (12.5 L) of 163 °F (73 °C) strike water to achieve a single infusion rest temperature of 152 °F (67 °C). Hold at this temperature for 60 minutes.
Sparge with water at 180 °F (77 °C) to collect about 6 gallons (23 L) of wort. Boil for 60 minutes. When the boil is complete, cool to 170 °F (82 °C) and then add the whirlpool addition hops. Stir the wort vigorously and then cover and let whirlpool for 20 minutes.
Chill wort to around 70 °F (21 °C) and pitch yeast. Allow fermentation to proceed with no temperature control (Deviant Wolfe sets the tank temperature to 85 °F/29 °C, though above or below this is fine with kveik yeast). Following fermentation, dry hop at room temperature or cooler for three days. Rack to a keg and force carbonate or add priming sugar and bottle as usual. Drink fresh.
Extract-Only Recipe
(5 gallons/19 L, extract only)
OG = 1.056 FG = 1.011
IBU = 38 SRM = 5 ABV = 6%
Ingredients
5 lbs. (2.3 kg) Pilsner liquid malt extract
2.2 lbs. (1 kg) wheat dried malt extract
2.5 oz. (71 g) Cascade hops (whirlpool)
3 oz. (85 g) Citra® hops (whirlpool)
4 oz. (113 g) Cascade hops (dry hop)
4 oz. (113 g) Citra® hops (dry hop)
Omega Yeast OYL-061 (Voss Kveik), LalBrew Voss, or CellarScience Voss yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Add 6 gallons (23 L) water to your brew kettle and bring to a boil. Remove kettle from heat and carefully stir in the liquid and dried malt extracts until totally dissolved. Return to boil and boil for 30 minutes.
When the boil is complete, cool to 170 °F (82 °C) and then add whirlpool addition hops. Stir the wort vigorously and then cover and let whirlpool for 20 minutes.
Chill wort to 70 °F (21 °C) and pitch yeast. Allow fermentation to proceed with no temperature control (Deviant Wolfe sets the tank temperature to 85 °F/29 °C, though above or below this is fine with
kveik yeast).
Follow the dry hopping and packaging instructions from the all-grain recipe.
