Kveik Recipe

The Homebrew Forum

Help Support The Homebrew Forum:

stuarts

Well-Known Member
Supporting Member
Joined
Oct 10, 2012
Messages
162
Reaction score
80
Location
Doune , Stirling
I need to brew a fast beer for a music festival
I have 5kg Maris Otter, Voss kveik
Plus 130g citra
130g centennial
25g North brewer
50g Perle
100g Idaho
50g Ella
I was thinking of a Citra smash with the MO any suggestions welcome
 

CaptAwol

Active Member
Supporting Member
Joined
Dec 23, 2017
Messages
43
Reaction score
24
Location
Wirral
Bit of an open question, what strength, what style, how bitter, how hoppy
I think that yeast is probably optimum at higher temperatures so you'll need heat for the fermenter, and for a good fermentation I'd suggest it would have stable, but then I only know of that yeast so I could be waffling bullocks
With the ingredients obviously a single malt
With hops, use oldest first especially if any have been opened
 

the baron

Moderator
Staff member
Moderator
Joined
Oct 13, 2013
Messages
4,574
Reaction score
3,054
Location
castleford
I have never had a problem with Kveik clearing. It only takes 3 or 4 days to ferment out but if you use the slurry it takes about 6 to 7 days to ferment out why I do not know but I have asked this question in the forum before, I am just doing one which has gone down to 1.007 in a Summer Ale style in 6 days on 2 teaspoons of slurry as of this morning. I usually leave my Kveik brews if first gen about 8 days before kegging or 10 days if second gen, I will proceed to add 1teaspoon of gelatine and leave for 24 hours then keg and it will be clear in the keg in a couple of days.
Ps I use CML dried Kveik
 

stuarts

Well-Known Member
Supporting Member
Joined
Oct 10, 2012
Messages
162
Reaction score
80
Location
Doune , Stirling
Thats me decided going to do the Witbier and then as I have time this week take a chance on making a Kveik MO Smash with the centennial hops . I have made a great Centennial MO smash before from MM so the only difference will be CML Kveik Voss
 

the baron

Moderator
Staff member
Moderator
Joined
Oct 13, 2013
Messages
4,574
Reaction score
3,054
Location
castleford
if you have temp control keep Kveik high @ 37c it will ferment faster and throw more of the tropical esters which it can lack at lower temps. If you do not have temp control pitch high @ 40c wrap the FV in towels blankets to retain the heat and it will be done in 4/5 days if a first pitch, as I said I use CML Voss so others may be different maybe.
Good luck I am just mashing in for a Centennial, Chinnook and Tomahawk IPA at 50grams of each in a whirlpool @ 75c with Kveik
 

stuarts

Well-Known Member
Supporting Member
Joined
Oct 10, 2012
Messages
162
Reaction score
80
Location
Doune , Stirling
Yes I have a fermentation fridge and a DIY Fermentation Box so will probably use the box as the fridge is in use with a CML Tribute.
With Festivals , holidays and family I am having to up my brew days I can see another courier delivery from CML on the horizon .
 

prog99

Landlord.
Joined
Oct 21, 2017
Messages
913
Reaction score
508
Location
Ross & Cromarty
if you have temp control keep Kveik high @ 37c it will ferment faster and throw more of the tropical esters which it can lack at lower temps. If you do not have temp control pitch high @ 40c wrap the FV in towels blankets to retain the heat and it will be done in 4/5 days if a first pitch, as I said I use CML Voss so others may be different maybe.
Good luck I am just mashing in for a Centennial, Chinnook and Tomahawk IPA at 50grams of each in a whirlpool @ 75c with Kveik
Do you find it produces citrus notes? My latest has slightly overpowered the elderflower. (not in a bad way mind you)
 

the baron

Moderator
Staff member
Moderator
Joined
Oct 13, 2013
Messages
4,574
Reaction score
3,054
Location
castleford
Yes it can produce Tropical/Citrus notes which some people have described as a acidic taste (do not forget citrus is a acid). I have used it in ale styles and it has been ok to me I suppose it is like IBU sensitivity and some people are more susceptible to acid tastes than others.
I am IBU sensitive hence I never use bittering hops and get my bittering from my normal hop additions or just use whirlpooling to reduce the IBU contribution
Ps Kveik is not a replacement for the chosen yeast in certain styles but a general allrounder, if you are wanting the best of lets say bitters a relevant yeast will always win
 
Joined
May 6, 2021
Messages
525
Reaction score
870
Location
A little rock called Alderney
Maybe I should persevere with the Kveik Voss (CML).
I wonder if I'm overpitching as I've read that it likes to be underpitched.
I harvest the yeast from the krausen and keep it in small bottles in the fridge so it's difficult to guess how much I'm pitching.
A bit more experimentation I think!
 

the baron

Moderator
Staff member
Moderator
Joined
Oct 13, 2013
Messages
4,574
Reaction score
3,054
Location
castleford
If you are using dry first time a third of a packet for lower ABV a half to higher is ok IMO. Pitching slurry 2 teaspoons is enough. Give that a try and see if any better for you and for clarity just to help a teaspoon of gelatin mixed in 300 mls of water warmed until dissolved will bring it clear
 

the baron

Moderator
Staff member
Moderator
Joined
Oct 13, 2013
Messages
4,574
Reaction score
3,054
Location
castleford
I never use nutrient myself but if that is part of your process and you think it will help use it. I find it goes off like a bullet when pitched high and never had a problem with attenuation but I only do low ABV beers 4% ish. It may help on higher ABV beers though to help the yeast through although it does like under-pitching
 

jceg316

Landlord.
Joined
Sep 8, 2014
Messages
2,799
Reaction score
1,151
I always use nutrient with kveik :laugh8:. I tend to have a lot of bread yeast at any given moment so I add about 1 tbsp of bread yeast for a 23-25 litre batch 10 mins before the end of the boil. In my experience when I don'tuse nutrient the ferment is really slow, and on higher ABV beers it stops early.

Just a thought though, @the baron are you using farmhouse yeast or lab isolates?
 

the baron

Moderator
Staff member
Moderator
Joined
Oct 13, 2013
Messages
4,574
Reaction score
3,054
Location
castleford
I always use nutrient with kveik :laugh8:. I tend to have a lot of bread yeast at any given moment so I add about 1 tbsp of bread yeast for a 23-25 litre batch 10 mins before the end of the boil. In my experience when I don'tuse nutrient the ferment is really slow, and on higher ABV beers it stops early.

Just a thought though, @the baron are you using farmhouse yeast or lab isolates?
Hi jceg I might try the nutrient on the slurry to see if that speeds up the fermentation time, what other type of nutrient could I use as I prefer not to use bread yeast?
Thanks
 

Alan_Reginato

Active Member
Joined
Mar 3, 2021
Messages
88
Reaction score
56
Location
Brazil
I used Voss Kveik once at 35 C. It gots a lot of orange/citrus, and its acid as well.

I don't like the bitter/citrus combo, neither bitter/fruit. But I think it's ok, if you like that.

BTW it doesn't get clear. Same wort, a side by side with BE-134.


IMG_20220613_151307.jpg IMG-20220611-WA0013.jpeg
 

Latest posts

Top