A few weeks ago I decided to brew up a beer using a blend of 3 Hornidal strains generously supplied by the fine fellows at Escarpment Laboratories. I had previously brewed with this yeast in January. The grist was similar as well as the hops, but the last one was pitched at 750000 cells/mp/P and fermented at 70F. This time I decided to under pitch (about 10 ml of slurry) and pitched at 95F. I attempted to hold it as warm as possible by cozying up with it on the couch while watching some Netflix and wrapped in a blanket. I even had a charcuterie board and some Belgian lambic during my date night with Ms. Kveik. I know romantic right?
I managed to get a very comparable beer to the original one in terms of flavour, aroma and mouth feel. The only change on this one was the appearance. The last one dropped bright after 3 weeks in primary with no coldcrash. This one has a moderate haze. I attribute that to the 20% spelt in the grist.
So far tasters who have tried this beer have given me similar feedback. Usually along the lines of, “Dude this is really good. It’s like a lager with more flavour and body. Really easy going and sessionable!”, and then followed up by, “Can I have another?”. The tasters so far have been nothing more that craft beer lovers, but I agree with all of them. It tastes like a fresh lager.
Still I am tweaking my water profile until I get it just right for this style of deliciousness.
- Calcium: 80
- Chloride: 75
- Sulfate: 80
- SO42-/Cl- ratio: 1.1
Mash pH 5.2
- Mash in at 148 and hold for 60 min. 1.64 qt/lbs
- Raise via induction to 168 for 10 min
- Fly sparge with 168
- 70% Chateau Pilsen
- 20% Weyermann Spelt
- 10% Barn Owl Munich
60 min boil
- FWH 0.4 oz German Magnum 13.9% AA (20 IBU)**
- 11 min 1 oz Czech Saaz 2.6% AA (4 IBU)
- 15 min Whirlfoc+nutrient
- Flamout and chill to 95F
- Pitch Escarpment Labs Hornidal 1, 2, 3 blend (10 ml slurry)
- Have a home date with Netflix, good food and beer and while wrapped in a blanket
- Maintain as hot as possible temps
- OG: 1.054
- FG: 1.016
- ABV: 5
- IBU: 24
- BU/GU: 45
- BHE: 81%
- Fermentor Volume: 5.5 gal
- Packaged Volume: 5 gal
- Carbonation: Kegged to 2.8 Vols
**I calculate my IBU of FWH the same way as I do with 60 min boil additions as I find FWH calculators widely vary. YMMV.
I kegged this beer 13 days after pitch. FG was reached within 1 point after 3 days. In hindsight I probably could have kegged way earlier. You could potentially be drinking “lager” in 7-10 days instead of the 2 months most people wait for a lager or even the 2 weeks when using the quick lager method Brülosophy writes about. So here is my take on the beer.
Kveik Lager Review
Straw to golden in colour. Moderately hazy which is expected with 20% spelt in the grist. can still easily distinguish individual fingers through the glass. Pours a thick creamy white head. Fades after about 10 min to some strange looking “patches” of head. Never had another beer have that. Tiny bubbles rise through the glass if you look for them.
Sweet grain. Very mild toast. A faint spice either from the hops or spelt. Hard to tell the source. Smells like grandmas house when she use to make her family bread recipe. Please light easters of sweet bread and generic fruitiness. A very low amount of something tropical in the background.
Moderate carbonation. Creamy body and not overly attenuated. Invites another mouthful yet does not demand it. The body is just a bit heavier than anticipated.
Grainy sweetness with notes of honey from the pilsen malt. Constrained and pleasingly low level of bitterness. Some hoppy herbal notes backup the malt. Some small amount of spice. Again not sure if hops, spelt or both. Fairly clean yeast with some bready characteristics. No phenols. Generic fruity esters with a faint tropical something.
Could session a few glasses of this or be content with just one. Very easy going yet tasty. If someone told me it were a kellerbier and handed a glass to me I would certainly have believed them. Lacks the “Kveikiness” I was aiming for, but it’s damn delicious.
Skip the spelt malt and use another 10% pils and 10% munich. Use german pilsner malt to try and cut down a bit on the sweetness and give it a more bready flavour. Bump the 60 min addition up another 5 IBUs. Increase the amount of sulphate to try and emphasize some dryness.