Sol de Caribe
JUICY IPA
A juicy, full-bodied hazy IPA brewed with Azacca hops and Stalljen kveik, bursting with ripe pineapple flavor and tropical vibes. Bold, smooth, and endlessly refreshing — perfect for sunny days and chill nights. This recipe is inspired by Bent Gate Brewing's "One Kveik Stand".
Yeast: K.22 Stalljen
About The Beer
Style:
Boil Time:
Batch Size:
Original Gravity:
Final Gravity:
ABV (standard):
IBU (Tinseth):
SRM (Morey):
Beer Stats
Hazy IPA
60 min
23 L (fermentor)
1.073
1.015
7.6%
24
7
FERMENTABLES
Fermentable
Pilsner malt 1.9L
Flaked Oats 1.3L
Dextrose (corn sugar)
Oat malt 2.4L
Wheat malt 2.3L
Acidulated malt 1.9L
Maltodextrin 2.8L
Milk sugar (lactose)
Rice hulls
Amount
3.30 kg
1.10 kg
1.00 kg
0.55 kg
0.33 kg
0.17 kg
0.17 kg
0.17 kg
0.09 kg
Bill %
48.0%
16.0%
14.5%
8.0%
4.8%
2.5%
2.5%
2.5%
1.3%
HOPS
Variety
Amount
Azacca 15.0 AA
Azacca 15.0 AA
15 g
75 g
Azacca 15.0 AA
Azacca 15.0 AA
75 g
75 g
Use
Boil
Hopstand*
Dry hop
Dry hop
Time
15 min
15 min
Day 2
Day 10*
MASH GUIDELINES
Temp
Time
Mash 20L
Sparging 12 L
65°C/149°F
60 min
75°C/167°F
60 min
YEAST
Amount:
Attenuation avg:
1 Each
75%
Fermentation Temp:
Flocculation:
20°C/68°F
High
Instructions
Hopstand @ 80C. Last dry hops are at finished fermentation (24-48 hrs of no FG change) after cooled to 10C and the roused daily with CO2. Sprinkle yeast directly onto wort. We always recommend using yeast nutrition to ensure healthy yeast growth, improve attenuation, reduce off-flavors, and support consistent fermentation. Cheers!