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Hornindal Kveik Yeast from White Labs

Hornindal Kveik (WLP521)

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

Hornindal is a Kveik strain shared with the world by Terje Raftevold from Hornindal, Norway. It produces an intense tropical flavor and aroma with notes of fresh tangerine, mango, and pineapple, ideal to be used with fruit-forward hops.

Read More: The Complete Guide to the Hornindal Kveik Yeast Strain

#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.

Alcohol Tolerance
The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting.
10-15%
Attenuation
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
75-82%
Flocculation
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
High
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)

Comparable Beer Yeasts

If you cannot find Hornindal Kveik (WLP521) 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


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