Due to COVID-19 restrictions and increases in parcel volumes, there are courier delivery delays of up to 5 working days to Hamilton and 4 working days to Auckland, and 1 working day across the rest of NZ.

Search

This section doesn’t currently include any content. Add content to this section using the sidebar.

Image caption appears here

Add your deal, information or promotional text

ATF Kvazy (NEIPA)

ATF Kvazy is a Kveik Hazy thats a little bit crazy.

Utilising the phenomenal Voss Kveik, ATF Kvazy can be ready to drink in just 7 days, but it will be at its best after another week or two of cold conditioning.

Dry hopped with 330g of hops, the ATF Kvazy is bursting with tropical fruit with an underlying citrus character and a full juicy mouthfeel.

The ATF Kvazy is bound to become a favourite.

Yeast is not included in the kit. We recommend Lallemand Voss Kveik or Mangrove Jack's Voss Kveik.

Selecting the yeast from the dropdown box above will add one packet to your cart. Please click the + symbol beside the amount to increase this to the recommended quantity for the batch size.

Please Note: Kettle finings are not provided with this kit as beer clarity is not required for this style of beer.

Fermentation Temperature

Voss Kveik is an exceptional yeast capable of delivering excellent beer at very high fermentation temperatures. 

Lallemand Voss Kveik has a recommended fermentation temperature range of 25℃ - 40℃ with an optimal temperature range of 35℃ - 40℃.

Mangrove Jack's Voss Kveik has a recommended fermentation temperature range of 20℃ - 40℃ with an optimal temperature range of 30℃ - 40℃.

When fermenting between 35℃ - 40℃ fermentation can be complete in just 24 - 72 hours with the beer being drinkable straight away, however it will be at its best after one to two weeks of conditioning (preferably cold conditioning).

We recommend fermenting the ATF Kvazy at 39℃ for 3 days before cooling the beer to 14℃ before dry hopping. When cooling the beer care should be taken to avoid oxidising the beer. Please refer to the ATF Dry Hopping Techniques and How to minimise Oxidation article for some options. 

This recipe employs whirlpool hopping at a set temperature of 65℃ for 60 minutes. If you are unable to maintain a 65℃ whirlpool for 60 minutes you may wish to try the hot whirlpool version.


24 L Batch  48 L Batch 72 L Batch

Pre-boil Volume @ 100

28.5 L 54 L 79 L

Assumed Boil off rate per hour

3.5 L 4 L 4 L

Post Boil Kettle Volume @ 20

24 L 48 L 72 l

Post Boil Efficiency

85% 85% 85%

Target Original Gravity

1.060 1.060 1.060

Target Final Gravity

1.013 1.013 1.013

ABV

6.15% 6.15% 6.15%

Colour (SRM)

5.46 5.46 5.46

IBU Calculated

30 30 30

Packets of recommended yeast - Lallemand Voss Kveik

1 2 3

Packets of recommended yeast - Mangrove Jack's Voss Kveik

1 2 3

 

This kit is designed to brewed on the Grainfather and contains:

Detailed recipe and instructions and a link to the Grainfather recipe.

Grain (milled or unmilled)

  • Ale
  • Big O
  • Wheat Malt
  • Sour Grapes (if required)

Hops

  • Southern Cross 
  • Citra
  • Kohatu
  • Motueka

Brewing salts (if required)

Please select the source water you will be using to receive the correct salts. The target water profile is provided for brewers using another source water so that the correct mineral/acid additions can be calculated to achieve the target water profile and mash pH. Brewing salts and lactic acid can be purchased here.

Yeast Nutrient

     

    This kit is only put together when ordered. All hops are kept vacuumed sealed and refrigerated. Yeast is also kept refrigerated.

    Search