Description
This is a Recipe created by bythemashtungmail-com
In recent years strains and cultures of yeasts from Norway have started to get a lot of attention in the brewing world. Unlike other strains they ferment clean even when fermenting at temperatures as high as 40°C! But can it make a good lager? Using a traditional Munich Helles as a base and an isolated strain of Kveik, Mike hopes to find out.
Ingredients Included
Crisp Pale Wheat Malt (300 grams)
Weyermann® Vienna Malt (500 grams)
Weyermann® Premiere Pilsner Malt (4200 grams)
Mandarina Bavaria Pellets (40 grams)
Hallertauer Hersbrucker Pellet (30 grams)
OMEGA Yeast – OYL-061 – Voss Kveik (1 packs)
Method
Beer Style (main): European Lagers
Beer Style (sub): Munich-Style Helles
Batch Size: 22L
Original Gravity: 1051
Final Gravity: 1010
ABV %: 5.0
IBU: 24.9
THE MASH
Temperature °C: 67
Length (mins): 60
Out temp °C:
Out time (mins):
THE BOIL
Boil time (mins): 60
Additions and timing:
20g of Mandarina Bavaria at the start of the boil.
Secondary additions and timing:
20g of Mandarina Bavaria and 30g of Hallertauer Hersbrucker at flameout.
Yeast: Omega Voss Kveik
Fermentation temperature/steps: Ferment at 37°C or as high as you dare up to 40°C! Crash cool once fermentation is complete. It shouldn’t take long.
Comments:
In recent years strains and cultures of yeasts from Norway have started to get a lot of attention in the brewing world. Unlike other strains they ferment clean even when fermenting at temperatures as high as 40°C! But can it make a good lager? Using a traditional Munich Helles as a base and an isolated strain of Kveik, Mike hopes to find out.
You can find out more about this beer in episode 30 of By The Mash Tun podcast at http://www.kaiju.fm/by-the-mash-tun/30-kveik-helles/
Dave Mitchell (verified owner) –
This recipe was great fun to brew and the Kveik just took off like a rocket and was mostly done a 2/3 days, but I let it ferment in 1.5 weeks.
I bottled it straight away and have put down now to let flavour develop.
The yeast all drops to the bottom, so you get a nice clean result.
I was a little worried about carbonation, since there didn’t seem to be much yeast left in suspension, I tasted a bottle after 2.5 weeks in storage and it had light carbonation and it was really delicious, but need to be a bit more patient.
(Can’t wait to do this one again)