Due to my recent obsession of brewing Pilsner/Lager using floor malted bohemian malt, I’ve been neglecting my fruity hops in the freezer. In order to clear space in the freezer for Saaz/Mt Hood/Liberty/Hallertau hops, I made a 10 gal quick turn around pale ale, using up my remaining bravo/mosaic/Amarillo. (Still have a pound of Citra, maybe another quick Citra IPA down the road) I haven’t had a fruity hoppy APA/IPA on tap for a while, this should please some of my friends when they come over for the Super Bowl/Superb Owl party. My friend Mark Tobler loves fruity APA/IPA, and this has a nice amber color to it, hence the name Mark Toblerfest.
The reason for the quick turn around was of course, the mighty Voss kveik. I chilled to 90 deg F and pitched about 1.5 L of starter from the 3 L starter I did with a vial of Voss from TYB. I saved the other half for another starter for future brews. Here’s another revelation: you can underpitch Voss kveik and it’ll still attenuate the same with no off flavor! It’s a b(y)east! I let it ferment in the stainless boil kettle with fermwrap set at 88 deg F, dry hopped 12 hours into active fermentation and packaged 4 days later after reaching TG. Packaging was a breeze as I just rotate the weldless ball valve to rack above the yeast cake, just like the SS brew bucket rotating racking arm feature. I did nothing to seal the fermentater, I just put the lid on and CO2 bubbles through the tiny vent hole of the lid, or through the side of the lid as it’s not a tight seal anyway. (Pseudo open fermentation!)
It turned out pretty fruity and citrusy. Due to water adjustment about 1:1 chloride vs sulfate, the finish is well rounded, kinda reminds me of Envie.
Recipe as follows:
OG 1.052, FG 1.014, 38 IBU 85% 2-row, 15% Munich I, single infusion at 154 deg F Bravo 60 mins (12 IBU), 30 mins (9 IBU) Mosaic 15 mins (9 IBU) Amarillo 15 mins (8 IBU) 2oz of each Amarillo/Bravo/Mosaic at flameout 2oz of each Amarillo/Mosaic dry hop 12hrs into active fermentation for 4 days RO water with about 1g/gal calcium chloride and 0.75g/gal gypsum
Salty Daddy Brewing 