ZAPPA – A hazyish NZ/APA

Brewed this with Kveik yeast hotter than intended – got up to about 35°C! I had mistakenly left the temp probe OUTSIDE the frementation fridge and my hairdryer heat source was cranking up the temp for awhile before I noticed on first day of fermentation. I thought I had messed it up, but no, it turned out great! Kveik thrives at those high temperatures. With the combination of a warm Kveik ferment and half a kilo of oats in this, it naturally turned out quite hazy even though I wasn’t particularly planning to brew a hazy. But turned to be a very nice hoppy beer.

I re-introduced my immersion chiller for this one (instead of the usual no-chill) since it has a lot of hops – worked out well and found it wasn’t really any extra work.

Style Information

Name: American Pale Ale
Recipe Type: All Grain

Grains & Extracts

Name Amount Notes
Pale Malt 4 kg
Flaked Oats 0.5 kg
Munich I 0.5 kg
Gladfield Toffee Malt 0.25 kg
Gladfield Light Crystal 0.2 kg
Gladfield Sour Grapes 0.2 kg


Name Amount Alpha Acid % AAU Time Notes
Zythos belnd 0.02 kg 9.8% 0.196 30
Rakau 0.03 kg 10% 0.3 10
Zythos belnd 0.03 kg 9.8% 0.294 10
Rakau 0.04 kg 10% 0.4 0
Zythos belnd 0.08 kg 9.8% 0.784 0
Rakau 0.03 kg 10% 0.3 0
Zythos belnd 0.07 kg 9.8% 0.686 0


Name Type Use Amount Time Notes
Calcium Chloride Water Agent Boil 0.006 kg 30
Gypsum (Calcium Sulfate) Water Agent Boil 0.003 kg 30
Koppafloc Fining Boil 0.001 kg 15


Name Amount Notes
Lallemand LalBrew Voss Kveik

Mash Steps

Name Step Type Step Time Temperature
Saccharification Rest Infusion 45 68 C


Amount: 27.3 liters
Water Description:
Time: 30 minutes
Target Batch Size: 26 liters


Estimated OG: 1.050
Estimated FG: 1.013
Estimated ABV: 4.85%
Actual OG: 1.060
Actual FG: 1.012
Actual ABV: 6.30%

Tasting notes

Came out very good, nice and hoppy. Hazy, but not a full on hazy.

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