Ekuanot Challenger Hornindal IPA

1. Water:
   • 21 liters in the Guten fermenter
   • Mash for 60 minutes with 19 liters at 62°C
   • Mash for 15 minutes at 67°C
   • Mash for 1 minute at 78°C
   • Sparge up to 24 liters at 78°C
   • 1/2 tablet of Protofloc, boil for 10 minutes
   • Boil for 60 minutes
2. Grain bill:
   • 6.0 kg Viking Pilsner Zero malt, bought from napravisibira.com milled yesterday at 1.40 mm
3. Hops:
   • 25 g Ekuanot, 12.9% alpha acids, boil for 30 minutes
   • 25 g Ekuanot, 12.9% alpha acids, boil for 60 minutes
   • 50 g Ekuanot, dry hop for 3 days
   • 100 g Challenger, dry hop for 3 days
4. Yeast:
   • Hornindal Kveik yeast (3rd generation)
5. Parameters:
   • 60% efficiency
   • Measured 1064 OG with Tilt hydrometer
   • 1017 FG
   • 6.2 % ABV

Note: Infected and discarded.

HopKnox NEIPA

• Mash with 19 liters of water
• 4 kg Crisp Maris Otter malt, bought from The Malt Miller
• 0.5 kg Viking Pilsner Zero Malt, bought from napravisibira.com
• 1 kg Flaked Oats
• 11 g Chinook, boil for 60 min
• 28 g Centennial, boil for 15 min
• 28 g Centennil, boil for 5 min
• 28 g Citra, boil for 5 min
• 28 g Galaxy, boil for 5 min
• 56 g Citra, dry hop for 3 days
• 28 g Centennial, dry hop for 3 days
• 28 g Galaxy, dry hop for 3 days
• Mash for 60 minutes at 62°C
• Mash for 15 minutes at 67°C
• Mash for 1 minute at 78°C
• Sparge up to 24 liters of water at 75-80°C
• Boil for 60 minutes
• 1/2 tablet of Protofloc, boil for 10 minutes
• Measured 1059 OG, using Tilt hydrometer
• SafAle S-04 yeast
• Ferment for 3 days at 22°C
• 65 % efficiency
• 1017 FG, 5.6% ABV

French saison

• Mash with 19 liters of water
• 5 kg Viking Pilsner Zero Malt, bought from napravisibira.com milled today at 1.40 mm
• 25 g Target Hops with 10.4% Alpha acids, 2019 harvest, pellets, boil for 30 minutes, bought from The Malt Miller
• Mash for 60 minutes at 62°C
• Mash for 15 minutes at 67°C
• Mash for 1 minute at 78°C
• Sparge up to 24 liters of water at 75-80°C
• Boil for 60 minutes
• 1/2 tablet of Protofloc, boil for 10 minutes
• 5 g Coriander seeds, boil for 5 minutes
• Measured 1058 OG, using Tilt hydrometer
• Mangrove Jack’s M29 French Saison yeast
• Ferment for 3 days at 30-40°C
• 70 % efficiency
• 1006 FG, 6.8% ABV

Smoked Kveik Ale

Today I brewed a smoked ale.

• Mash with 19 liters of water
• 4.4 kg Pale Ale Weyermann malt, bought from beer-bg milled yesterday at 1.40 mm
• 0.6 kg Viking smoked malt
• 25 g Target Hops with 10.4% Alpha acids, 2019 harvest, pellets, boil for 30 minutes, bought from The Malt Miller
• Mash for 60 minutes at 62°C
• Mash for 15 minutes at 67°C
• Mash for 1 minute at 78°C
• Sparge up to 24 liters of water at 75-80°C
• Boil for 60 minutes
• 1/2 tablet of Protofloc, boil for 10 minutes
• Measured 1062 OG, using Tilt hydrometer
• Sigmund’s Voss Kveik
• Ferment for 3 days at 30-40°C
• 74 % efficiency
• 1016 FG, 6.1% ABV

Apollo Enigma Black IPA

Yesterday we brewed the first beer for June.

1. Water:
   • 20 liters in the Fermzilla fermenter
   • Mash for 60 minutes with 19 liters at 62°C
   • Mash for 15 minutes at 72°C
   • Mash for 1 minute at 78°C
   • Sparge up to 24 liters at 78°C
   • 1/2 tablet of Protofloc, boil for 10 minutes
   • Boil for 60 minutes
2. Grain bill:
   • 5.0 kg Pale Ale Weyermann malt, bought from beer-bg milled yesterday at 1.40 mm
   • 0.3 kg Viking Black Malt
3. Hops:
   • 50 g Apollo, 16.7% alpha acids, boil for 30 minutes
   • 50 g Apollo, dry hop for 3 days
   • 100 g Enigma, dry hop for 3 days
4. Yeast:
   • SafAle US-05 yeast
5. Parameters:
   • 76% efficiency
   • Measured 1066 OG with hydrometer
   • 1014 FG
   • 6.9 % ABV