# Kveik Blond Ale

A Blond Ale trying to be a Czech Lager, brewed with a Kveik strain in the middle
of the summer.

Brewed as the first beer of a parti-gyle comprised of:

1. Kveik Blond Ale
2. Rice and Jasmine Tea Kveik Ale

## Ingredients

### Fermentables

| Name                                    | Amount      |
|---------------------------------------- |------------ |
| Innomalt's "Pilsner Moderne" Malt       | 4 kg        |

### Hops

| Name            | Amount  | Alpha   | Form      | Use           |
|---------------- |-------- | ------- | --------- | ------------- |
| Saaz            | 25 g    | 4.4%    | Pellet    | Boil, 60 mins |
| Saaz            | 10 g    | 4.4%    | Pellet    | Boil, 30 mins |
| Saaz            | 10 g    | 4.4%    | Pellet    | Boil, 10 mins |
| Saaz            | 15 g    | 4.4%    | Pellet    | Whirlpool     |
| Saaz            | 15 g    | 4.4%    | Pellet    | Dry Hop       |

### Yeast

| Name                                           | Code    |
| ---------------------------------------------- | ------- |
| White Labs Opshaug Kveik Ale Yeast             | WLP518  |

### Other

| Name                                      | Amount  | Use                  |
| ----------------------------------------- | ------- | -------------------- |
| Rice Hull                                 | 250g    | Mash                 |

## Brewing Steps

### Mash

* Amount: 25L
* Time: 60 mins
* Strike Temperature: 72°C
* Target Temperature: 67°C

### Boil

* Amount: 21L
* Time: 90 mins

## Notes

This type of malt is more susceptible to DMS and the mash needs to undergo a
vigorous boil.

The carboy is topped off with however much water needed to reach a good level,
as we're not aiming for a strong beer.

Dry hopped on 2020-06-29.

Bottled on 2020-07-05.

Excellent beer. Was ready in about a week. Nice pungency from the Saaz. The malt
comes out nicely and you can taste the grain, as it should be. A beer I would
drink all day.