Hornindal Kveik Blend (ES-HORN)
From: Escarpment Labs
Type: Kveik Yeast • Packet: Liquid
Species: Saccharomyces cerevisiae
This is a selection of two of our favourite strains from Terje Raftevold's Hornindal Kveik. The blend shows mixed fruity character. We recommend highly fermentable wort and yeast nutrients to ensure complete attenuation. Highly flocculant but will produce haze in hoppy beers. This versatile yeast can be pitched cooler to yield a more neutral, lager-like profile as well.
#tropicalfruit #stonefruit #citrus #lemon #farmhouse #pineapple #fruitleather
Brewing Properties of Hornindal Kveik Blend
The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.
The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting.
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
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.
Comparable Beer Yeasts
If you cannot find Hornindal Kveik Blend (ES-HORN) anywhere, you can substitute one of the following yeasts for a similiar result.
Common Beer Styles using Hornindal Kveik Blend
These are the most popular beer styles that make use of the Hornindal Kveik Blend yeast:
IPA, Pale Ales, Hazy IPAs
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