Coconut Lime Wheat Ale w/ Voss Kveik Yeast Review

I tried out the Coconut Lime Wheat beer without the topper and it really came together once all the yeast settled out! Click show more for the recipe!

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Snub Nose Fermenter King Fermenter: https://bit.ly/3hnaSr4

Floating Diptube: https://bit.ly/2EC1Qp7


For the topping
~6oz of coconut milk (177ml)
~ 1.5 ish cups of frozen pineapple (360ml? metric doesn’t convert well with solids)

Pina colada (metric @ bottom)
American Wheat Beer
4.9% / 12.2 °P
Recipe by
Flora Brewing

All Grain

BIAB (No sparge)
75% efficiency
Batch Volume: 5.5 gal
Boil Time: 60 min

Mash Water: 6.99 gal
Total Water: 6.99 gal
Boil Volume: 6.4 gal
Pre-Boil Gravity: 1.045

Vitals
Original Gravity: 1.049
Final Gravity: 1.012
IBU (Tinseth): 25
BU/GU: 0.50
Colour: 4.8 SRM 


Mash

Temperature — 152.6 °F — 45 min

Malts (9 lb 8 oz)
5 lb (52.6%) — Briess Brewers Malt 2-Row — Grain — 1.9 °L
4 lb (42.1%) — Briess Wheat White Malt — Grain — 2.3 °L
8 oz (5.3%) — Cargill (Gambrinus) Honey Malt — Grain — 19 °L

Hops (2 oz)
2 oz (25 IBU) — HBC 472 9.6% — Boil — 10 min

Miscs
2 g — Calcium Chloride (CaCl2) — Mash
1 lb — sweetened dry coconut — Boil — 10 min
10 g — lime zest — Primary

Yeast
1 pkg — Lallemand (LalBrew) Voss Kveik 77%

Fermentation
Primary — 85 °F — 15 PSI — 6 days

Carbonation: 2.4 CO2-vol





METRIC

Pina colada
American Wheat Beer
4.9% / 12.2 °P
Recipe by
Flora Brewing

All Grain

BIAB (No sparge)
75% efficiency
Batch Volume: 20.82 L
Boil Time: 60 min

Mash Water: 26.47 L
Total Water: 26.47 L
Boil Volume: 24.21 L
Pre-Boil Gravity: 1.045

Vitals
Original Gravity: 1.049
Final Gravity: 1.012
IBU (Tinseth): 25
BU/GU: 0.50
Colour: 9.5 EBC 


Mash

Temperature — 67 °C — 45 min

Malts (4.309 kg)
2.268 kg (52.6%) — Briess Brewers Malt 2-Row — Grain — 3.5 EBC
1.814 kg (42.1%) — Briess Wheat White Malt — Grain — 4.5 EBC
227 g (5.3%) — Cargill (Gambrinus) Honey Malt — Grain — 49.5 EBC

Hops (56.7 g)
56.7 g (25 IBU) — HBC 472 9.6% — Boil — 10 min

Miscs
2 g — Calcium Chloride (CaCl2) — Mash
1 lb — sweetened dry coconut — Boil — 10 min
10 g — lime zest — Primary

Yeast
1 pkg — Lallemand (LalBrew) Voss Kveik 77%

Fermentation
Primary — 29.4 °C — 1.03 Bar — 6 days

Carbonation: 2.4 CO2-vol


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