Brewing a 3-DAY PINEAPPLE PALE ALE with BRU-1 HOPS and ESPE KVEIK!!

This is the best Kveik SMASH beer I've made over the last 12 months, plain and simple. Loads of Dole fruit cup pineapple flavors and a grape juice notes in a balanced 5.3% ABV package! Best of all, this beer was completely ready to drink in 3 days, so I got to share it with my Dad!
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Recipe on Brewfather: https://share.brewfather.app/Jsa83WuP...

Recipe for 5 gallons (19L) , your efficiency may vary:

"BD-BRU-1"

5.3% ABV 50 IBU

12 lb Viking Pale Ale Malt (100%)

Mash:
Single Infusion mash at 156 F (69 C) for 60 min

Water (ppm): Ca: 128, Mg 10, Na 39, Cl 219, SO4 130, HCO3 0
Add to 8 gal (30 L) spring water: 5g Gypsum, 3g Epsom, 3g NaCl, 10g CaCl2
Adjust mash pH to 5.2-5.6 with lactic acid or slaked lime if needed.

60 min - Add 0.5 oz (14g) BRU-1 (13% AA)
20 min - Add 0.5 oz (14g) BRU-1 (13% AA)
10 min - Add 0.75 oz (21g) BRU-1 (13% AA)
0 min - Add 2 oz (56g) BRU-1 (13% AA)

Dry Hop with 2 oz (56g)of BRU-1 in the keg. Optionally dry hop in the fermenter from days 3-8 at 60 F.

OG: 1.057

Yeast: Omega OYL-090 Espe Kveik

Ferment at 85-95 F (29-35 C) for 3-5 days.

FG: 1.017
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0:00 Intro and welcome
1:44 Recipe
7:23 Brew day
9:59 Fermentation plan
14:43 Fermentation follow-up
15:19 Pour and tasting notes
20:23 My dad tastes my beer
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