Hornindal Kveik (OYL-091)
From: Omega Yeast
Type: Kveik Yeast • Packet: Liquid
Species: Saccharomyces cerevisiae
A wonderfully unique Norwegian farmstead kveik, Hornindal produces a tropical flavor and complex aroma that can present itself as stonefruit, pineapple, and dried fruit leather, which complement fruit-forward hops. Add even more dimension to C hops and increase ester intensity with a high fermentation temperature. Ferments well at 90°F+. Non-phenolic and no fusels, even at higher temperatures.
#tropicalfruit #stonefruit #citrus #lemon #farmhouse #pineapple #fruitleather
Brewing Properties of Hornindal Kveik
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 (OYL-091) anywhere, you can substitute one of the following yeasts for a similiar result.
Common Beer Styles using Hornindal Kveik
These are the most popular beer styles that make use of the Hornindal 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
If you see an error in our data, please let us know!
We are not affiliated with Yeastbot, or any beer yeast manufacturer. All copyrights and data are provided by their respective owners.