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ESPE KVEIK Yeast from Omega Yeast

ESPE KVEIK (OYL-090)

From: Omega Yeast
Type: Kveik Yeast  •  Packet: Liquid
Species: Saccharomyces cerevisiae

Originating from the village of Grodås in Norway, Espe offers the unique profile of lychee, pear, and tropical fruit cup. The strain bolsters the sweet aromatics of modern IPAs, but is versatile enough for your flagship pale ale or seasonal brew. Espe is most expressive when fermented at 90°F+ (32°C+), but still reveals its character at lower ale-pitching temperatures.

Brewing Properties of ESPE KVEIK

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.
12%
Attenuation
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
75-80%
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.
68-98° F
(20-37° C)

Common Beer Styles using ESPE KVEIK

These are the most popular beer styles that make use of the ESPE KVEIK yeast:

Kveik, American IPA, Hazy IPA, American Pale Ale, Black IPA, Red IPA, Red Ale, Robust Porter, American Stout, Winter Seasonal Beer, English IPA, Extra Special Bitter, Bitter, Stout, Tropical, Blonde Ale, American Strong Ale, Cream Ale, American Amber Lager, American Brown Ale, White IPA, Imperial IPA


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