BREW a Crisp, Hoppy PSEUDO LAGER in 4 DAYS with SKARE KVEIK (Krispy)!
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- เผยแพร่เมื่อ 16 ก.ค. 2024
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As this summer heats up, I want something crispy that beats the heat, but still is loaded with hop flavor. That's where this hoppy lager comes in - hoppier and juicer than a pilsner, but still crisp and deliciously refreshing!
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Recipe on Brewfather: share.brewfather.app/TGO7XKZ8...
Recipe for 5 gallons, your efficiency may vary:
"Viking Pils"
6.2% ABV 47 IBU
12 lb Weyermann Floor Malted Bohemian Pilsner (100%)
Step Mash:
148 F (64 C) for 45 min
158 F (70 C) for 30 min
170 F (77 C) for 15 min
Water: Unadjusted Poland Spring Water (8 gal / 30 L)
Adjust mash pH to 5.2-5.5 with lactic acid or slaked lime if needed.
60 minute boil
FWH - Add 1/2 oz (14g) Hallertau Blanc (9.9% AA)
60 min - Add 1/2 oz (14g) Hallertau Blanc (9.9% AA)
10 min - Add 1 oz (28g) Hallertau Blanc (9.9% AA)
0 min - Add 1 oz (28g) Hallertau Blanc (9.9% AA)
Dry Hop on day 2 with 2 oz (56g) Hallertau Blanc (9.9% AA)
OG: 1.058
Yeast: Skare Kveik flakes
Ferment at 85-95 F (29-35 C) for 3-5 days
FG: 1.012
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0:00 Intro
0:31 Welcome
0:41 Beer Description and Approach
2:36 Sponsors :)
4:05 Recipe
8:44 Brew day
11:44 Fermentation Plan
15:15 Fermentation Follow-Up
15:50 Pour and Tasting Notes
23:25 Potential Improvements
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Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don't just take my word for it, do your research before you decide to buy.
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Music provided by Epidemic Sound: share.epidemicsound.com/0go1wp
This video was sponsored by Shaker & Spoon
#skare #lager #kveik #hoppy #hazy #paleale #IPA #NEPA #pilsner #hallertau #blanc #brewing #homebrew #clawhammersupply #graintoglass #BIAB #allgrain - แนวปฏิบัติและการใช้ชีวิต
Use my code APTBREW and the link shakerandspoon.com/aptbrew to get $20 off your first Shaker & Spoon box!
It is very cool that you are getting sponsors now. Keep up the great work. I love watching your videos.
KVEIK!!!! That beer looks CRISPY and Delicious!! I’ve used Hallertau Blanc a few times and I really enjoy that hop!
Its a delicious hop! Hope you enjoyed your cameo lol
@@TheApartmentBrewer oh I was rolling!!! That was funny 🤣
Congrats on the sponsor, I could tell you were proud of that, and that's really cool for you...and man I wish I had the time to brew cause this seems like a tasty summer brew
Thank you so much! It really is crazy how much of a difference it makes. Hopefully its not too much trouble!
Hoppy lagers are my summer drink of choice these days and this looked nice and easy to make!
They are so refreshing! Cheers Trent!
Merry Crispness! Another great video.
I've been using Skare for about 4 years now. I mostly use it when making an NZ Pilsner. My favourite Kveik by a large margin.
Definitely mine too. It is a solid kveik!
Will try! Sounds perfect for the summer.
It is! Best of luck and enjoy!
Huge fan of hoppy pseudo lagers. Made one last summer with Idaho-7 and Lutra. Added a bit of flaked corn to really get that crispy lager feel. Would recommend.
Idaho 7 is one of my favorite hops. Very nice!
super cool to see you using escarpment yeast! another great video
Looks super tasty brother! Loving the content as always!
Thank you!
Always love your content. I'm just about to make your Italian Pilsner next. Looking forward to the result.
Awesome!! The Italian pils is one of my favorites from last year!
Thanks for the tips. I dry hopped a pilsner with Nelson last year, and developed also nicely with lagering.
I might try this yeast once I get back from vacation!
You should!
Quality video as always! Your excitement while describing the beer makes me very thirsty... ugh, now I have to brew this beer too haha cheers, Steve!
Much appreciated man!! I know its a bit criminal to be releasing beer videos in the morning haha
Great video. Just about to do a pseudo lager using Lutra Kveik, can’t wait to try it!
Lutra is a fantastic yeast!
Blanc and Mandarina are my favorite hops. They work great together as well.
I can imagine the combination would be amazing!
I did a Lime Tree Lager recipe kit from Northern Brewer about a year ago. Used Lutra with it as well. Took about 2 months for it to clear out completely. Exceptionally crisp and clean. You couldn’t tell it was kveik and not 34/70.
Thats awesome. The lagering time really is very important.
I have a pack of Krispy in my fridge! Been looking for a recipe idea and this just may be the one
I was a big fan of how it turned out!
I'll have to add this recipe to my list! Cheers!
I think you'd love it! It's my favorite kveik brew thus far!
Looks like a refreshing summer beer in that Prosecco looking style glass. Well done.🥂🍻
That's the idea! Cheers!
That beer looks delicious- great video
Thank you Emmet!! Took a lot of inspiration from Apartments4Life!
I'm envious of some of the glassware you have been using since your return from Belgium.
I'm pretty pumped to have the collection that I do! This glass was a wedding gift from some friends we have in Norway
I haven't brewed for a while (didn't want full bottles and vessels when moving), so I've been trying to decide what my first brew will be. I was thinking about a DIPA since I just bought a bunch of Mosaic... but a Mosaic Lutra Pils would probably be pretty bomb.
That does sound like it would be amazing! Congrats on the move!
I just started brewing 2 4 gallons worth of brew. The first one goes fairly quick, the second one has more time to condition in the keezer. day and night in flavor. So much better lagered.
Nice!
I have done a bunch of pseudo pils with Voss Kveik, including one this month. If it doesn't turn crispy you can call it a blonde and call it a day. Late boil overhopping with nonspecific nobles like tettnang and hallertau has produced flavors that I wasn't necessarily prepared for and not in a great way. Borderline Noble Pale or Noble IPA. A month in the keezer and I think it will mellow out.
Very true, those noble hops can have some weird flavors if you overdo it.
Tis the season for crispy bois. Cheers my dude!
Hell yes! Cheers Matt!
Made it with lutra! Initial taste tests are very good!! Thank you for this recipe! Not extremely hoppy but very good nonetheless. Thanks again!
Glad you like it!
It's always great when the only problem with the beer is that it is almost gone! Cheers!
hahah why is the beer always gone?
The pleasure are all on me, thanks for the shout out. Voss and Skare are the greatest, what a banger of a beer. Skål 🍻 now I want to brew a pseudo with German Monroe Cryo
Skål!! Thanks again for this!
Great vid bro
Thanks!
Also in the phase of playing with Hallertau Blanc. Currenlty in the fermenter a French Saison with Mitthelfru and Blanc and next week I will brew a Brut ale with Blanc and Nelson Sauvin... I am very excited to taste both!
I think it would be amazing in a saison. Both of those brews sound fantastic!
This video came at a perfect time. I've been suffering through a heatwave here in europe, and all I've been doing this last few days was searching for pseudo lager recipes and ideas to quench my thirst.
I'll definitively try this malt and hop next, but my yeast will be Lutra (because that's what I have). Would you say this is a close to New Zealand Pilsner? While my next brew is going to be a classic German Pilsner, I've been interested in the NZ Lager style lately. Hallertau Blanc kind of sounds like Nelson Sauvin (maybe it's close, maybe I'm totally wrong here), which is one of the many recommended hop for this style.
Lovely and simple recipe tho, it sounds like a perfect crushable summer brew :)
This is definitely a good antidote to the heat! Lutra should do a fine job, and yeah this is far closer to a NZ pils, although a bit higher ABV
I'm about to do a psudo-Munich dunkel with Lutra and pressure. I can't wait.
Very interesting! Not heard of many folks doing darker lager styles with it but go for it!
Great vid, I'm at the start of my journey brewing SMASH beers with Weyermann Floor Malted Bohemian Pilsner, like the idea of hallertau blanc, only used it a couple of times but loved it. You mentioned in-line cold side finings, can you provide any details about that? I use whirfloc, used gelatin a couple of times, but worried about infections and oxidation, so just use whirfloc in the boil and then leave it in the keg for a while to clear up.
Sure, I used biofine. So I added about 3 mL to the keg as soon as I sanitized it, then purged the keg and transferred the beer on top of it in a closed transfer.
Great video as always! Did you use the Spike Conical Heater for fermentation? Thanks!
Thank you! I did use the heating pad in this case
I need to make this
Lillehammer bryggerlaug 🤣 You are really true to style. Greetings from Norway.
Cheers! Friends from Norway got me that as a gift!
A real TH-camr with almost 20k sub's. Congrats.
Thank you!
I did a head-to-head brew and tasting of a Czech Pilsner made with 100% Weyermann Floor Malted Bohemian Pilsner vs Epiphany Modern Pilsner malt - The Epiphany malt destroyed the Floor-Malted Pilsner. Fifteen other friends/neighbors said the same. People have told me that Weyermann Barke Pilsner Malt is better, so I will be brewing another Czech Pilsner with the only difference being the malt very soon. Cheers to another excellent video.
Nice! I like barke but I may have to try and track down some epiphany malt!
@@TheApartmentBrewer I am sure there is a local maltster in your area who uses grain from local farmers. The malt will likely be much more fresh than malt from Germany. Like a homebrew vs a mass-produced beer sitting on the shelf for years. :)
Fermentation will be quick because at 148F Alpha produces extract that contains mostly highly fermentable, simple sugar, glucose, the fermentable, complex types of sugar that are responsible for secondary fermentation didn't form, and to make things work faster yeast nutrient was dumped in and temperatures that are used for raising bread became fermentation temperature for making lager.
The extract lacked fermentable, complex types of sugar that produce lager because Beta denatures at 148F. In step mashing the conversion rest temperature is 140 and no higher than 145F. The optimum temperature for Beta is 145F and that is one of the temperatures malt is tested at. The test lasts 20 minutes, after that Beta rapidly goes downhill. At 148F conversion doesn't occur but Alpha is very active and releases during liquefaction, simple sugar, glucose, but Beta, which converts the simple sugar into fermentable, complex types of sugar, maltose and maltotriose, denatured. At 148F Beta doesn't last long enough to do very much with glucose. Moonshiners use 149, 150F to rapidly denature Beta. When conversion is skipped the beer is similar in makeup to moonshiners beer, which only requires glucose to make and only primary fermentation to turn the glucose into alcohol. Also, the richest, starch in malt that forms body and mouthfeel in ale and lager was thrown out with the spent mash, paid for. The temperatures were too low to do anything with the complex starch.
The beer is some kind of pseudo, homemade beer that only required primary fermentation. If the beer was pseudo, lager or ale, secondary fermentation would have taken place. Basically, you used the same brewing method that forms glucose in one step, but at a slightly lower temperature than you normally soak malt at and used a 2nd high temperature rest to add some sweet, nonfermenting sugar. The fermentation cycle for the pseudo, lager made with the step mash method is the same as the fermentation cycle for the single infusion beer that you make. So, would that mean that the ale and lager that you make are the same?
I always enjoy reading your comments
So I just brewed a corn lager and it fermented out in about 3 days. I used white labs san Francisco lager yeast, and it's been conditioning in the keg for about a week now. I'm going to let it go for maybe one more week. Then I'm going to drink it!
Nice!
Hey! Great video once again!When you say day 2 for dry hopping is it 24 hrs after pitching the yeast or 48hrs after? Thank you
The next day. I pitched at the end of the day on day 1.
Great video! How does the KVEIK yeast compare to the Saflager?
Its honestly very very similar! I think the saflager has a slightly more typical lager mouthfeel but they are damn close
So funny. I’m dry hopping my kveik “lager” tonight. I found a pound of callista on sale and never heard of it so I tried it out
Excellent!! Callista is awesome, I bet you will end up with a great beer!
Hey, Steve, another great video! Regarding lagering at 32 degrees, do you have a dedicated freezer for that? I seem to recall that you have both a keezer and a kegerator…
Yup, my kegerator was empty so I just turned it down to 32.
I’m a big fan of hallertau blanc, I find if you get the fg low like 1.008 it really gives a white wine flavour / dry finish. I really like to pair it with lemon drop In a summer time lager.
I’ve used Krispy before and had terrible attenuation will never try it again haha.
I can see how that would add that wine like flavor! Lemon drop sounds like a great pairing as well.
Just FYI Krispy is different since November for better attenuation
@@janschmidt1614 interesting, how would you compare to a traditional lager strain? Does it drop clear?
@@cheechooj Haven't used the 2.0 Version yet as the current German retailer doesn't have it yet. You can find the Article of Escarpment labs on how they made the new version and with what criteria in the article "Making of krispy 2.0". Posting links doesn't seem to work for me right now :(
I made your Azacca smash and it was great. But when I plug this into Brewfather I come out way above your posted IBU and I had to take out the FWH to match. Or I could just go with it and see. I am planning to use Lutra.
Might just be the way brewfather calculates IBU from first wort hops.
I still have to try using Kviek
😎👍🏻👍🏻🍺🍺
Do it!! It will change your brewing life forever
Hallertau blanc or Nelson Sauvin both go fantastic in saison 🍺
Love the videos, how can I calculate the recipe down to say 3 gallons, and also could this be bottled, many thanks
Simply multiply everything by 0.6
So it's safe to say you were a fan of the Hallertau Blanc hop 😁😁
Haha, yes absolutely
Epic
Am I the only one experiencing more chill haze when using floor malted pilsner compared to regular pilsner?
I have a bohemian pilsner lagering in the basement made using clarity ferm. I am very excited to see if this has an impact on the clarity...
I get that as well, I am interested to see if clarity ferm helped you out at all!
When you use a system like this, do you skip sparging and just start with a larger amount of water? I've been struggling with efficiency.
Generally yes, but sometimes I will sparge with a few gallons if my grain bill is big
Interesting! Never heard about that yeast! Thanks for sharing dude.
Btw, I highly recommend you stop using those hop spiders and what so ever. I've made an experiments and found that the hop extraction in those bags are freaking poor. Some people say its about 80%, but in my opinion its most likely 40-50%.
Some points to consider when using the hop-spiders:
1. There is no actual boil on them
2. They all getting blocked by protein flakes and its no matter on which stage you are putting the hopspider into the boil kettle. It's always blocked.
As result, you will get a much less aromas/flavors and bitterness.
I also stopped using the dry hopping bags. They all have the same issue. Hops just don't have enough room to contact with the wort.
Yeah it was new to me as well! I hear you on the hop spider. The extraction difference is certainly not lost on me. I've found that running the kettle recirculation through the hop spider works pretty well for getting good flavor but that doesnt help for stages before the whirlpool. Unfortunately, if I throw more than 1 oz of hops in loose, I get a clogged bazooka screen which is a massive pain. If I remove the screen, then my chiller or pump clogs. So I'm kinda stuck in that regard. What do you use to avoid these issues?
Should be really interesting to compare to the lutra, can't wait.
I did and experiment a couple weeks ago with Voss kveik and 34/70 on a Vienna lager and a Germans pilsner (added too much hop on accident with scaled down recipe).
Split each batch between two buckets to ferment and pitched at the same time and temp, left at 72f ambient. Both beers have a noticeable difference and after doing multiple taste tests with groups, both got unanimous votes for the 34/70.
That crispiness and slight sulfur were missing on the Voss beers. Not that it was bad but it changes the balance. On the pilsner, you got more hop flavor. On the Vienna lager you tasted the malt much more. Seems the yeast for voss was too clean and missing all yeast flavor.
There are going to be some big differences between 34/70 and Voss for sure, especially at those temps. But there isn't really a good substitute for the sulfur tang of a lager yeast. Crispiness you can get from lagering for a long time but its tough. I'd be interested to see how your panel would vote when doing a splatch with 34/70 and either Lutra or Skare!
@@TheApartmentBrewer I'm definitely up for running more experiments. You thinking same beer styles or something different?
Those yeasts are designed for more of a pseudo lager type beer so any lager style should be a good test
@@TheApartmentBrewer Just a quick update, I did another tasting of the vienna lager now that it's 6 weeks since packaging. I found the differences between the beers to be far less noticeable now.
looks nice. I want a fresh crisp Pils for summer, I think I'll try this one with Lutra due to availability
Lutra should have a very similar effect. Cheers!
@@TheApartmentBrewer I'm about to brew this one and I stepped over the amount of water. Is it actually 5 gal (20 liters)? 12 lbs of malt seems a bit low to achieve such a high OG with 30l. Or did I miss something?
Nope, 8 gallons for my system. It pulls about 68% efficiency
@@TheApartmentBrewer Well, I'll adjust it for 20l then and see what happens. My efficiency is slightly lower 😀🤷
done! it's in the fermenter and bubbling away happily. My efficiency was way lower though, approx. 55%
I did saaz skare smash 2 years ago. It was amazing I miss those kegs. My fermentation fridge died recently so latest brews clearly show drop in quality.
I'm willing to bet that beer was incredible. Sorry about the ferm fridge, hope you can fix that soon!
What PH Meter are you using in the video? Apera?
Yup, thats an Apera pH pen
What is the benefit of waiting until day 4 before adding spunding valve?? This is definitely my next 10G batch- 5Gal tooo small after watching your review. You rocked it!!!
I didn't want to drop my dry hops into a carbonated beer and have beer come gushing out of the fermenter. Cheers!
@@TheApartmentBrewer ahhhhh. I saw magnet method that allows u to drop hop bag when ready. I’m using STainless high strength magnet for the first time( not good grade). Any risk???? (They were way cheaper
Gotcha. Might want to upgrade to silicone coated Sous vide magnets. Those are truly food safe and will last longer
Good luck getting your stuff from northerbrewer. That place has gone down hill. I ordered 2 weeks ago and my stuff still hasn't shipped lol. More beer has shipped me 4 packages in that time
Sorry to hear that has been your experience. Try contacting their customer support
@@TheApartmentBrewer I have and I've spent thousands there. Won't make that mistake again. Canceled my order and moved on to better places. More beer way faster shipping and better prices (most of the time)
Mashout step 170 Fahrenheit for 15 minutes is not necessary. U can directly mashout when reaching the temperature ;)
No it's not totally necessary but I like to incorporate this step since it has consistently helped the grain basket drain faster and gives a bit of an efficiency bump
Great content as usual!
just a question though, do you ever measure the pH of fully fermented beer (uncarbonated)? would love it if that was something you could include in future videos.
I've measured some pretty insane pH drops when i've fermented with kveik, and i'm sometimes perplexed when it doesn't come of as tart. The lastest Lutra pale ale i made dropped from 5.3 (pre pitch) to 3.6 (post fermentation, pre carbonation) and i didn't perceive it as tart, which surprises me since Wolfgang Kunze states that anything with a pH lower than 4.1 will come off as tart. any insight as to why that may be?
It would be interesting to see the final pH of a beer. I'm not sure how much carbonation would skew the results but I should check my Lutra beer and see if there is anything interesting about it. It is tasting a bit tart to me.
@@TheApartmentBrewer would be interesting to know the results! When I've tested a carbonated sample vs uncarbonated (12psi at sea level) it's been a minor effect on pH, approx. 0.05-0.1 drop
Do you always have the same setting on your grain mill even on really dark malts?
I only change the gap on the mill if I am brewing with different grains besides barley (wheat, rye, etc)
Why is it that you sound change the gap on the mill whenever it comes to different malt? 🤔
Different grain kernels are different sizes. Rye and wheat are smaller kernels and so you generally should tighten the gap with those
Hey bud do u have a discord to talk with ur followers. Ur patreon page didnt say u had one.
I do not have a discord.
This sounds excellent, good stuff! I brewed a motueka light lager with Lutra kviek and everyone loves it. Super clean and dropped nice and bright. Definitely interested to see how this strain compares to Lutra. Oh and please don't ruin your vids with these long annoying sponsors...!
It's definitely different that Lutra, a bit less lemony maybe. If you don't like the sponsor, feel free to skip that segment. But consider that this one single sponsored mention helps me out more than running ad revenue on a video for 4 years straight. If this becomes a thing I can turn ads off.
@@TheApartmentBrewer I liked the sponsor bit. It looked tasty! And it's better than ads, at least it actually supports you and it's somewhat related to the video. And if not interested you can fast forward. Always better than youtube ads imo 👍
Nice Video, looks good. Just wanna mention that Krispy (2.0) is a lab evolved strain and not a selection from Skare anymore.
Greetings from Germany
(edited to clarify)
Interesting, I wonder if they still have the regular skare available then
@@TheApartmentBrewer according to their product page Krispy 1.0 is being phased out since November
Curious, a week or so ago in a Kveik video, you mentioned the yeast liked to be drank quickly and lost its flavor character after 2 weeks.
Today you mentioned letting the Skare condition for 2 weeks.
Is there a difference in how each strain "works" or is it due to style of beer?
Also thanks for the fb page. I use fb so much more than insta. Hope the community allows it to last.
Glad you can benefit from the new socials! To answer your question, I don't recall ever saying my kveik brews lost their flavor over two weeks, these have all been pretty consistent until the keg kicks about a month later. That being said there will be a huge difference in flavor and behavior between Skare and the others I've used (Voss and Framgarden). Regardless its definitely a good idea to let your beer cold condition if you are trying to make a pseudo-lager like this one.
@@TheApartmentBrewer I may have misheard. I have dyslexic hearing at times. Lol Thanks for the reply.
No worries!
@@TheApartmentBrewer it was mash ph drop after fermentation.. From Kveik yeast.
Framgarden video @ 6:50 mark.
I knew something stuck out to me concerning fresh beer vs. aged with Kveik.
Just got the details wrong.
Can that be avoided or just remedied some by compensating mash ph?
Allowing one to let beer condition more on kveik?
Gotcha, that makes sense. Its more of a situation where the beer has finished fermentation and the pH of the beer seems stable, but then a week or two later, the pH drops a little bit and adds a tart edge if your mash pH was in the "normal" zone (5.2-5.5). You can counteract this by having a slightly higher mash pH, which I tried to do in the Framgarden video, but overcompensated instead. I don't remember what my adjusted pH was for this brew, but I think it was 5.5 or 5.6. The level of the pH drop seems to fluctuate quite a bit between strains in my experience, the most aggressive drops came from Lutra and Hornindal, and this one seems like it didn't want to go as far, which made for better conditioning.
KVEIK! (but in Elm's voice)
Kveik!!
Your accent slipped out about 22:20.
Hey theyah bud
Do we need a new name for these kveik beers? I feel like it's a stretch to call them lagers considering it's a top fermenting ale yeast, they're fermented warm, and their done in a week. That is about as far from lager techniques as you can get. Not to say it isn't pretty cool you get similar effects as a lager yeast!
It is very very very close, I would really be interested to see what a BJCP judge would have to say if this was submitted as a lager. To your point, I didn't really do a great job of saying "Pseudo-lager" every time, but it should be pretty obvious. I'm pretty sure I covered the differences between kveik lagers and true lagers in the back half of the video, but yes.
I would say that as long as you are lagering and using a clean yeast, then you can call it a lager. S. pastorianus excels at this, but isn't necessary.