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Ebbegarden Kveik Blend Yeast from Escarpment Labs

Ebbegarden Kveik Blend

From: Escarpment Labs
Type: Kveik Yeast  •  Packet: Liquid
Species: Saccharomyces cerevisiae

This kveik yeast blend from Stordal was sourced from Jens Aage Øvrebust. This blend displays prominent fruity esters, leaning toward tropical guava and mango, lending well to traditional as well as modern aromatic styles like NEIPA. Note that this blend accentuates hop bitterness slightly, so we recommend adjusting wort production to only use hops in the whirlpool and dry hop. Attenuation: 70-80% // Optimum Temp: 22-37ºC // Alcohol tolerance:

Brewing Properties of Ebbegarden Kveik Blend

The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.

Alcohol Tolerance
The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting.
High%
Attenuation
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
75%
Flocculation
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
Medium
Optimal Temperature
The optimal temperature is the range in which the yeast performs best without putting off any off-flavors. Pitching the yeast into wort usually happens at the low end of the temperature range.
72-98° F
(22-37° C)

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