Hornindal Kveik (WLP4050)
From: The Yeast Bay
Type: Kveik Yeast • Packet: Liquid
Species: Saccharomyces cerevisiae
A truly unique strain of Saccharomyces cerevisiae isolated from source material collected on Terje Raftevold’s farmstead. It exhibits a beautiful bouquet of stone fruit and tropical esters across a broad temperature range and can be used across a broad spectrum of styles, and is well suited to any hop forward beer.
#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 (WLP4050) 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:
IPA, Pale Ale, Stout, Porter, English Ale
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