Your videos make home brewing more accessible and easier for everyone - you're an extremely 'secure' resource for many, many brewers. Thank you, from the bottom of my heart (and from all my friends who enjoy my beer!) My question revolves around the hops - I can't get 'Eclipse' in Sweden - can you recommend a close 2nd? Cheers, Phil
Cheers Phil, thst is awesome to hear. Sub wise Eclipse is not easy. I suggest looking at hops with similar profiles to this :- Eclipse FLAVOUR PROFILE Mandarin, Citrus Peel, Pine
Must try and find the eclipse hops. I had a hard time as well in the US. Found a broker in Michigan, USA called "hop alliance". They sometimes are last year crop but they are well taken care of. Get a 5# bag and vacuum pack them for the freezer. Once you successfully brew this recipe, experience these hops you may need more than five pounds 😂🇺🇸🍻🇺🇸 West Virginia USA
Amazing beer! Couldn’t find Eclipse hops, so changed it to Azacca. Am also having issues with my mashing efficiensy, so it ended up at 4,3%. But still my favourite brew so far, out of 15 batches. Will retry this soon and share!
Looks very good as usual; thank you for doing this. I was at the GBBF last week and there were over 700 beers to choose from but my favourite is still your Munich Helles and your Irish Stout recipes. Cheers :)
Brewed this twice now. Can't keep it in stock, everyone loves it. Guess I'll have to put my foot down. They went wild on me. The mosaic and eclipse hops are hard to beat.. 🇺🇸🍻🇺🇸😂
Glad to see the IBUs arent thru the roof or 20 different hops. I dislike IPAs for that so I want to actually try this style. I may use Voss tho as thats the kviek i have, and also Galaxy if I cant get Eclipse
Hi David. I need some help finding your wheat and oats in your recipe. Please provide an alternate brand for the wheat and oat malt. Some of my search shows very different EBC so I am wondering what effect that will have on the final product. Love watching your videos and learning.
Hi David, thank you for the informative video as usual. Could I please ask the rationale for the hop schedule - in particular, why the five minute addition, as opposed to say a 30 minute buttering addition and a larger hop stand? Always like to understand the science and method behind recipes. Thanks!!
Great to hear, thank you. This one has a 30 min boil, so the bittering is at 30 mins. However , within an old school 60 min boil there is a general feeling that the 30 min addition is a waste of hops as most of the flavour is lost. Later additions are used to increase flavour. The flavour obtained at 5 mins is different to the flavour and aroma found within a hop stand due to temperature and boil off. I hope this helps. I do have a guide to hop additions and times here too:- ua-cam.com/video/Uo1eFUOR5uU/v-deo.html
@@DavidHeathHomebrewamazing, thanks for the response. I’m not sure I understand though, you say the bittering occurs from 30mins but I can only see the 5/hopstand/dry additions? Thank you for the link to the other video - also very informative. I have been mainly using the 30min bittering and hopstand additions, will have a try with 5min additions as well 👍🏻
Sorry my bad. This one starts at the late additions as the bittering requirement is very low and those late additions can provide enough IBU, flavour and aroma.
All boil timings within beer recipes are the minutes left. So if you are boiling for 30 mins then a 5 minute addition is added after 25 minutes. I hope this helps 🍻🍻
Hi David Thanks for another great recipe and video. I'm very keen to brew this, but am unable to purchase Eclipse hops here in New Zealand. I know you don't like to alter your recipes, but is there a substitute for Eclipse you could recommend? Cheers
Thanks for this David, I brewed it today and everything went swimmingly. The kveik yeast started fermenting within a few hours. I’m curious as to what temperature you dry hopped at. I’m fermenting at 35, and I’ve heard that you should dry hop at lower temperatures, but is it safe to reduce the temperature if there are still a few gravity points left? Thanks
Great to hear 🍻🍻🍻. There are some out there that preach lower dry hop temps but the reality is that dry hopping works well at higher temps too. Personally I like a wide range of temps, the result is different at higher temps but in no way worse or better. I suggest trying it and seeing what you think.
Hi 🍻🍻. You can exactly what I used via the Brewfather link. Regular malted wheat and oats. I suggest going the same way as it will be easier recipe wise 🍻🍻
Hi David - Love your vid’s. I noticed that you don’t oxygenate other than the transferring from the boil kettle over the yeast. I’m assuming you’ve always found this to be adequate? Also, in your home brewery what do you use to push and hold the temp to 95F for Kveik? Do you have a fermentation chamber. Your vid’s and recipes are top notch. Have you ever thought about doing an updated vid on your home setup? Cheers from suburban Chicago! 😊
Many thanks Kurt, great to hear 🍻🍻 Yes, ive not found the need for anything further. My brews ferment quickly and attenuate fully. I have various fermenters with direct heating (and glycol for cooling) that allow good temperature control. I have covered these in the past with overviews on my channel 🍻🍻🍻
@@DavidHeathHomebrew yes, sorry perhaps I should have phrased my question differently. I'm aware of mash salts but some breweries are adding salts to the mash and then also additionally to the boil. Why is that popular in this style and why?
@drummonez sorry I missed when you said the boil. Some believe that it has a positive effect in terms of mouthfeel. They add further Sodium Chloride to the boil. Personally I find the difference hard to tell.
Do you keep the temp at 95F the entire 7 days or just once fermentation is complete? And you leave the hops in until time to keg? I assume you dont want to keep opening the fermenter more than once (add dry hops) to keep oxygen contact to a minimum. I think my last brew was ruined from post-fermentation oxygen contact (when kegging, non closed transfer)
Hi John, yes I do. The hops are left in until transfer. Though if this is more than a week then I will reduce the temps down to a cold level to avoid off flavours. I only open the fermenter once for dry hops before transfer. 🍻🍻🍻
Hey 🍻 With each recipe video I share the recipe in full in writing plus a link to the recipe on Brewfather within the videos text area below. Here is the Brewfather link, it includes all the water details:- share.brewfather.app/e2TZdBrqzBP1SM
@@DavidHeathHomebrew oh, true, sorry, I missed that. I see around 10 liters of sparge, what about the temperature of that water? Is it also mash out temperature, 75?
This looks great, will have to give it a go. I would be interested on how stable the haze is and how it stands up to oxidation over time. Can you keep us updated on face book in say 4-6 weeks post ferment?
Hi David, planning on brewing this recipe next weekend. Since I don't have the possibility to ferment in anything other than room temperature, I'll have to use another yeast. Have you had any success with some non-kveik yeast for this recipe? Im thinking US04 or something similar.
Hi David, I brewed this one now and it’s been in the keg for a week. I used verdant IPA yeast as a substitute. My beer turned out a much more milky apple juice colour and has a astringent flavour. I’m not sure if I left it on the dry hops too long? Or over extracted the grains if that’s possible in my brewzilla gen4. I’m hoping that the astringency drops out, do you have any thoughts?
Mine turned out super hazy, almost ‘muddy’ to be honest. Used Voss Kveik as we didn’t have the one for the recipe here in Australia. I didn’t cold crash before kegging, could that be the cause of the extreme haziness? Fermented under pressure but only from day 3. Tastes fine just not so appealing to look at.
This can happen with kveik sometimes but it can also be where a fermentation did not fully finish. If it tastes good then that is the main thing. If you have it in a keg then you could use some gelatine to clean it up still.
@@DavidHeathHomebrew Thanks David, I’ll try some gelatine. One thing crossed my mind - I didn’t use a whirlfloc tablet (or similar) at the end of the boil, I guess because it wasn’t specifically mentioned in the recipe. Do you use one for hazy beers?
Try - Omega Yeast OYL-090 Espe Kveik, Imperial Yeast A43 Lok or LalBrew Voss Kveik Ale Dry Yeast which seem to have similar flavors from what I've seen.
Hi David is there any need to be using all these fancy brewing systems to make good beer I've been using a basic system ie mash tun and twin heating elements for my strick water and sparge water is there really any difference why spend money foolishly
The only problem I have is the heads on my oatmeal stout are brown but that could be down to cleaning and sanitisation I'd love to know what you think cheers
Maybe don't need the wheat and oats, since you should get enough proteins from pilsner at only a 30min boil which typically needs longer boil to break up its proteins.
Great video David, thanks! Do you only ferment at 35 Celsius with your recommended yeast or can you do this with say Mangrove Jacks M44? I thought that higher fermentation temperatures resulted in off flavours? I’m new ish to brewing so excuse my ignorance! Regards, Paul
Another great video David, will definitely give this one a try. Your videos have really helped me in my first year of all grain brewing so thank you
Great to hear 🍻🍻🍻
Your videos make home brewing more accessible and easier for everyone - you're an extremely 'secure' resource for many, many brewers. Thank you, from the bottom of my heart (and from all my friends who enjoy my beer!)
My question revolves around the hops - I can't get 'Eclipse' in Sweden - can you recommend a close 2nd? Cheers, Phil
Cheers Phil, thst is awesome to hear. Sub wise Eclipse is not easy.
I suggest looking at hops with similar profiles to this :- Eclipse FLAVOUR PROFILE Mandarin, Citrus Peel, Pine
I can second that. Thank you David :)
Many thanks Paul 🍻🍻
Must try and find the eclipse hops. I had a hard time as well in the US. Found a broker in Michigan, USA called "hop alliance". They sometimes are last year crop but they are well taken care of. Get a 5# bag and vacuum pack them for the freezer. Once you successfully brew this recipe, experience these hops you may need more than five pounds 😂🇺🇸🍻🇺🇸
West Virginia USA
@josephkirby1621 🍻🍻🍻
Just tapped my keg of this style David, delighted, thanks for sharing.
Glad you enjoyed it, many thanks for the feedback 🍻🍻🍻
This Beer came out with wonderful color. The recipe seems to be well balanced. It's the next beer to be made.
Great to hear. Enjoy 🍻🍻
ive made this recipe 3 times now and they always come out whitish almost muddy never golden like yours but taste absolutely delicious
Hmm that is odd. Have you been able to match the grain bill?
Amazing beer! Couldn’t find Eclipse hops, so changed it to Azacca. Am also having issues with my mashing efficiensy, so it ended up at 4,3%. But still my favourite brew so far, out of 15 batches. Will retry this soon and share!
Great to hear, enjoy 🍻🍻
Looks very good as usual; thank you for doing this. I was at the GBBF last week and there were over 700 beers to choose from but my favourite is still your Munich Helles and your Irish Stout recipes. Cheers :)
Cheers Paul, sounds like my kind of event 🍻🍻
I will indeed let you know 😊
Thanks for sharing your work, it is appreciated highly 🙏🙏🙏
Cheers Allan 🍻🍻
Brewed this twice now. Can't keep it in stock, everyone loves it. Guess I'll have to put my foot down. They went wild on me. The mosaic and eclipse hops are hard to beat.. 🇺🇸🍻🇺🇸😂
Thats great to hear Joseph 🍻🍻🍻
Another great video from David 🤩That's my next brew. I love mosaic hop and juicy PA.
Great to hear, much appreciated 🍻🍻🍻
Looks wonderful!
Thanks, I really enjoy this stuff 🍻🍻🍻
The Brewing shops could offer a starting kit of brewing salts and a description what it does for the water and pH.
Some do 🍻🍻
Great video David. Will definitely be brewing this one. Was just wondering about fermentation and if you pressure fermented this beer?
Thank you.
I did not pressure ferment this one as I wanted the flavour and aroma from the yeast.
Am I missing where the dry hop rate is mentioned?
This looks like a brew I will really like.
Great to hear. The full recipe is in the videos description area, under the video. There is also a link to Brewfather there too 🍻🍻
Drinking a beer out of my DH glass right now!
Great to hear, cheers braj 🍻🍻
Nice! It's always good to have a lower alcohol Hazy IPA on tap. Although I have to say that the pour looks not as Hazy as in the title picture.
Indeed. Yes, the lighting does that.
Glad to see the IBUs arent thru the roof or 20 different hops. I dislike IPAs for that so I want to actually try this style. I may use Voss tho as thats the kviek i have, and also Galaxy if I cant get Eclipse
That would not work well for this style. Its very easy drinking 🍻🍻
Voss will work just fine 😎
Thanks for the recipe. Never tried eclipse. Not a proper grain crush by the looks of it though? 😁
Cheers. Its actually a very good crush. The husks are cracked and not smashed.
I was going to brew your verdant ipa this weekend but then I saw this!
Great, always good to have various options 🍻🍻🍻
Hi David. I need some help finding your wheat and oats in your recipe. Please provide an alternate brand for the wheat and oat malt. Some of my search shows very different EBC so I am wondering what effect that will have on the final product. Love watching your videos and learning.
Hi Michael, use as close as you can , all brands are going to work 🍻🍻🍻
Great recipe David. Looking forward to giving this one a shot. Hoping I’m able to find that yeast. If not, would Voss or hophead be a good substitute?
Thank you. Yes, those will both work.
Hi David, thank you for the informative video as usual. Could I please ask the rationale for the hop schedule - in particular, why the five minute addition, as opposed to say a 30 minute buttering addition and a larger hop stand? Always like to understand the science and method behind recipes. Thanks!!
Great to hear, thank you.
This one has a 30 min boil, so the bittering is at 30 mins. However , within an old school 60 min boil there is a general feeling that the 30 min addition is a waste of hops as most of the flavour is lost. Later additions are used to increase flavour. The flavour obtained at 5 mins is different to the flavour and aroma found within a hop stand due to temperature and boil off. I hope this helps. I do have a guide to hop additions and times here too:- ua-cam.com/video/Uo1eFUOR5uU/v-deo.html
@@DavidHeathHomebrewamazing, thanks for the response. I’m not sure I understand though, you say the bittering occurs from 30mins but I can only see the 5/hopstand/dry additions? Thank you for the link to the other video - also very informative. I have been mainly using the 30min bittering and hopstand additions, will have a try with 5min additions as well 👍🏻
Sorry my bad. This one starts at the late additions as the bittering requirement is very low and those late additions can provide enough IBU, flavour and aroma.
Put the Hops in after 5min boiling or 5min before finishing with the boil?😊😊
All boil timings within beer recipes are the minutes left. So if you are boiling for 30 mins then a 5 minute addition is added after 25 minutes. I hope this helps 🍻🍻
Great and thanks for the explanation😊
🍻🍻🍻
Hi David
Thanks for another great recipe and video.
I'm very keen to brew this, but am unable to purchase Eclipse hops here in New Zealand.
I know you don't like to alter your recipes, but is there a substitute for Eclipse you could recommend?
Cheers
Cheers Aaron. Its a tricky one to sub for sure. Its not the same but Galaxy would likely work. Do let me know 🍻🍻🍻
Thanks for this David, I brewed it today and everything went swimmingly. The kveik yeast started fermenting within a few hours. I’m curious as to what temperature you dry hopped at. I’m fermenting at 35, and I’ve heard that you should dry hop at lower temperatures, but is it safe to reduce the temperature if there are still a few gravity points left? Thanks
Great to hear 🍻🍻🍻.
There are some out there that preach lower dry hop temps but the reality is that dry hopping works well at higher temps too. Personally I like a wide range of temps, the result is different at higher temps but in no way worse or better. I suggest trying it and seeing what you think.
Hi David, when you say wheat and oats what kind are they please, so many different ones or maybe it doesn't really matter ???
Hi 🍻🍻.
You can exactly what I used via the Brewfather link. Regular malted wheat and oats. I suggest going the same way as it will be easier recipe wise 🍻🍻
Hi David - Love your vid’s. I noticed that you don’t oxygenate other than the transferring from the boil kettle over the yeast. I’m assuming you’ve always found this to be adequate? Also, in your home brewery what do you use to push and hold the temp to 95F for Kveik? Do you have a fermentation chamber. Your vid’s and recipes are top notch. Have you ever thought about doing an updated vid on your home setup? Cheers from suburban Chicago! 😊
Many thanks Kurt, great to hear 🍻🍻
Yes, ive not found the need for anything further. My brews ferment quickly and attenuate fully.
I have various fermenters with direct heating (and glycol for cooling) that allow good temperature control. I have covered these in the past with overviews on my channel 🍻🍻🍻
Hi David. I am going to brew this this weekend. I see some breweries (verdant/deya) talk about adding salts in the boil brewing this style. Why?
That is for water treatment, which I cover in the early stages of this video 🍻🍻🍻
@@DavidHeathHomebrew yes, sorry perhaps I should have phrased my question differently. I'm aware of mash salts but some breweries are adding salts to the mash and then also additionally to the boil. Why is that popular in this style and why?
@drummonez sorry I missed when you said the boil. Some believe that it has a positive effect in terms of mouthfeel. They add further Sodium Chloride to the boil. Personally I find the difference hard to tell.
Do you keep the temp at 95F the entire 7 days or just once fermentation is complete? And you leave the hops in until time to keg? I assume you dont want to keep opening the fermenter more than once (add dry hops) to keep oxygen contact to a minimum. I think my last brew was ruined from post-fermentation oxygen contact (when kegging, non closed transfer)
Hi John, yes I do. The hops are left in until transfer. Though if this is more than a week then I will reduce the temps down to a cold level to avoid off flavours. I only open the fermenter once for dry hops before transfer.
🍻🍻🍻
Hi David. Can these hops be substituted for Nectaron and/or Motueka?
Yes, though it will not be the same and this recipe has been tweaked with the listed ingrediants only.
How much water during mash do you have it always looks to me like you grain paddle only sets and inch or so in liquid?
Just over 18L of mash water.
Hi David, just brewing this recipe. Did you reduce the temp before you dry hopped or did you leave it at 35C?
Personally I left it. I enjoy the effect 🍻🍻🍻
Hey David! Great video as always. I have a question about the sparge; How many liters did you use in this case and at what temperature? Thanks!
Hey 🍻
With each recipe video I share the recipe in full in writing plus a link to the recipe on Brewfather within the videos text area below.
Here is the Brewfather link, it includes all the water details:- share.brewfather.app/e2TZdBrqzBP1SM
@@DavidHeathHomebrew oh, true, sorry, I missed that. I see around 10 liters of sparge, what about the temperature of that water? Is it also mash out temperature, 75?
No problem Carlos. Yes, 75C 🍻🍻🍻
@@DavidHeathHomebrew Great! Thank you! I'll try next week! :) keep the good work!
This looks great, will have to give it a go. I would be interested on how stable the haze is and how it stands up to oxidation over time. Can you keep us updated on face book in say 4-6 weeks post ferment?
In previous test batches the haze has held nicely. Avoid fining agents and you should not have a loss.
Hi David, planning on brewing this recipe next weekend. Since I don't have the possibility to ferment in anything other than room temperature, I'll have to use another yeast. Have you had any success with some non-kveik yeast for this recipe? Im thinking US04 or something similar.
Great.
US05 would work well 🍻🍻🍻
Will give that a try. Love your channel btw, cheers!@@DavidHeathHomebrew
@erikbild739 great to hear, thank you 🍻🍻🍻
Did you do cold crash and if you did ,how long ? and when did you cold crash(@day?)🙇♂️
Personally I did not. This is intended to be hazy. You could though and then you would be looking at a period of 1-3 days usually.
Hi David,
I brewed this one now and it’s been in the keg for a week. I used verdant IPA yeast as a substitute. My beer turned out a much more milky apple juice colour and has a astringent flavour. I’m not sure if I left it on the dry hops too long? Or over extracted the grains if that’s possible in my brewzilla gen4.
I’m hoping that the astringency drops out, do you have any thoughts?
Is it very carbonated? This can cause both of these things.
@@DavidHeathHomebrew no not to carbonated. I’m hoping it’s just hop burn and it will fade.
It was on the dry hop about 9-10 days
@paulandersonanderson1444 Ok. If it is actually hop burn then it will remain. More likely is where the flavours need some time to settle 🍻🍻🍻
Could I use kviek Voss with this recipe?
Yes 🍻🍻😎
Mine turned out super hazy, almost ‘muddy’ to be honest. Used Voss Kveik as we didn’t have the one for the recipe here in Australia. I didn’t cold crash before kegging, could that be the cause of the extreme haziness? Fermented under pressure but only from day 3. Tastes fine just not so appealing to look at.
This can happen with kveik sometimes but it can also be where a fermentation did not fully finish. If it tastes good then that is the main thing. If you have it in a keg then you could use some gelatine to clean it up still.
@@DavidHeathHomebrew Thanks David, I’ll try some gelatine. One thing crossed my mind - I didn’t use a whirlfloc tablet (or similar) at the end of the boil, I guess because it wasn’t specifically mentioned in the recipe. Do you use one for hazy beers?
@DerekN66 No, I go totally without anything for such beers, they are meant to be hazy 🍻🍻
This yeast seems to be out of stock in the UK currently ,what is the closest alternative ?
Try - Omega Yeast OYL-090 Espe Kveik, Imperial Yeast A43 Lok or LalBrew Voss Kveik Ale Dry Yeast which seem to have similar flavors from what I've seen.
I agree 🍻🍻
Hi David is there any need to be using all these fancy brewing systems to make good beer I've been using a basic system ie mash tun and twin heating elements for my strick water and sparge water is there really any difference why spend money foolishly
The only problem I have is the heads on my oatmeal stout are brown but that could be down to cleaning and sanitisation I'd love to know what you think cheers
Hi Jack, I would say its more about convenience than need. Design and features can go a long way to improving the process experience too.
Maybe don't need the wheat and oats, since you should get enough proteins from pilsner at only a 30min boil which typically needs longer boil to break up its proteins.
Try both ways and see what your taste buds think.
Great video David, thanks! Do you only ferment at 35 Celsius with your recommended yeast or can you do this with say Mangrove Jacks M44? I thought that higher fermentation temperatures resulted in off flavours? I’m new ish to brewing so excuse my ignorance! Regards, Paul
Hey Paul, this would just be with this yeast and other “kveik” yeast. Lots of videos about kveik on my channel.
@@DavidHeathHomebrew Thanks David! 👍
🍻🍻🍻