Kveik Lager

“Lager yeast at body temperature” it’s very hard to believe it. But hope dying last so I had to try it. I don’t have any experience with kveik yeast, the information on producer website is terse and I can’t find any opinion on homebrew forum. I wasn’t sure should I keep it on lower temperature or middle for this strain. So this brew is more experimental than casual brewing and unless I get perfect lager I can’t give any objective opinion like say that this yeast doesn’t work for lagers. I used my competition winning recipe grain base (Pilsner malt + Carapils) for this beer and as I didn’t know what profile I can expect I didn’t worry too much for hopping and I used Czech hops Saaz and Sladek. So let’s see how it works…

RECIPE DETAILS

Batch size: 25L (6.5 gal)
Mash water: 19L RO filtered water + 3g Gypsum + 4g Calcium Chloride
Sparge water: 16.5L RO filtered water
Pre-boil gravity: 1.043 (10.7 BLG)
Boil time: 90 min
OG: 1.050 (12.4 BLG)
FG: 1.010 (2.5 BLG)
IBU*=31 EBC*=5.5 SRM=2.8 ABV=5.3%
BH Efficienty*=82% Est Mash Eff*=88.6%
* – EST by Beer Smith3

FERMENTABLES:

AmtName%
4.8 kgPilsen Malt (Best Maltz)94.1%
0.50 kgCara-Pils 3.9%
0.10 kgAcidulated Malt2%

HOPS:

TimeNameAmountAlphaUseForm
60 minSladek25g5.6%BoilPellet
15 minSaaz25g3.6%BoilPellet
10 minSladek25g5.6%BoilPellet
5 minSaaz25g3.6%BoilPellet
20 minSaaz50g3.6%WhirlpoolPellet

Yeast:

WHC Lab – UBBE Kveik

Mash:

TempNameTime
66°C (151°F)Mash Step60 min
72°C (161°F)Mash Step15 min
76°C (168°F)Mash Out15 min

BREW DAY– 30.07.2019

Fermentation started from 26°C and go up to 34°C at the end of primary fermentation.

07.09.2019 Racking to secondary

26.09.2019 Bottling

Beer has been bottled with addition 148g glucose. I got 41 bottles.

13.09.2019 Tasting

I have a problem with this beer. When I was racking to secondary fermentation, beer seems to be perfectly clean and clear with a nice hop aroma. I had to leave it for almost 3 weeks due to my holidays. When I was bottling, I found some esters like a red apple aroma (not acetaldehyde) and I suspect ethyl hexanoate in high concentration. Now this aroma disappeared, but it looks like all aroma disappeared too. I can not find aroma hops or anything else except some esters, not similar to ale yeast character, which I can not identify. No tone of sulfur, like in german lagers or a bit of diacetyl like in bohemian pilsners.  I cannot say what is wrong but something is. Beer is not bad. But I fell that something missing. It does not smell like oxidized beer but a long time on secondary fermentation could be a reason.  I will definitely try again this yeast with different hops composition and without secondary fermentation. 

2 thoughts on “Kveik Lager

  1. I’m attempting a larger with this yeast for my next brew, i’ll be using Hallertauer hops and kegging mine. ill post how it turns out. cheers

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