A single malt and single hop APA(?) with Viking brand 2 row, strata hops, kveik yeast from White labs. And dryhopped on spruce tips (in secondary) 13.5lbs Viking two row malt 1oz Strata at 60, 1 oz @15, 1oz, 5, 10z@flame out/hopstand 10 minutes, 4oz dry hop. White Labs WLP518 Opshaug Kveik Ale 1lb Spruce tips (Etsy, Frozen) 15gms Gypsum 5grms Calcium Chloride (YMMV) Whirfloc and fermcaps @10minutes 1.067 OG | 75minute Boil | 1.018 FG | 6.7 ABV | 10.4 EBC Mash 5.29 Gal |Sparge 2.69 Gal |Mash in 75 @154 | Mash Out 10 @167 Pitch the Yeast at 88 degrees (yes 88) try and maintain temp as close to 88 as possible and dont let it fall below 77. Yeast should chomp those sugars really fast. at 5 percent of FG, transfer to secondary (or just add) and add 4oz Strata and 1lb spruce tips. 6 days at 70.
Brewing next weekend. But theres a local brewery whose regular beer (elevated from La Cumbre) is on tap now with kveik. I drink elevated all the time and I def notice a wild / spicey difference
