3 lbs Sparking Amber DME
1lb Caramunich III malt grain
1 oz German Tettnang hops
1 packet M12 Kveik yeast (dry)
Dash Pumpkin Pie spice ( or just nutmeg, allspice, cinnamon, clove)
2 Dash Ground Clove
Bring 1.5 gallons of water and steeping grains up to 185 and remove grain bag.
Whirlpool hops for 10-15 minutes depending on strength you desire.
Remove hop bag and throw in your DME and stir till mixed well.
Add 1 gallon COLD water and stir.
Sprinkle in your spices and stir again.
Let the mix cool to about 90 degrees and move to fermenting vessel.
Pitch yeast and close up fermenter in a warm place. The yeast (kveik) responds well to warmer temperatures and will burn through fermentation. Expect this to be done in 1-1.5 weeks before you can bottle condition or keg. Just in time for Christmas.
I will update when I get this on the gas and show follow up pictures and flavors.
3 days in a 72 degree house was all it took for complete fermentation. The taste is malty with light-ish body and a mellow flavor of spices. I am cold crashing now before force carbonation. I am shocked at house aggressive and clean the Kveik yeast is. May be a new standard go to. The hops are a bit strong with peppery and good bitterness for a malt forward beer. Close to Pale Ale IBUs. Once I get it on the gas I will post another update and pictures with final gravity and taste test.
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