How to Brew Lager with Kveik Yeast
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- เผยแพร่เมื่อ 26 ส.ค. 2024
- Lager can take forever to brew and requires cooling equipment that every home brewer might not have access to. However you can make a very convincing pseudo lager.
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Recipe for 23L:
Water Profile - London Water Profile
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- 3.9kg Euro-Pils (72.2%)
- 1.5kg Vienna Malt (27.8%)
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- 50g Hallertauer Hersbrucker @06 min
- 15g Hallertauer Hersbrucker @30min
- 15g Hallertauer Hersbrucker @15 min
- 25g Hallertauer Hersbrucker @ flameout
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- Omega Lutra Kveik Yeast
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Mash @ 65ºC for 60 mins
Boil for 60 mins
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Original Gravity: 1.053
Final Gravity: 1.010
ABV: 5.6%
IBUs: 26.9
Hi Daryl, as long as you like it, who gives a toss, if it tastes like a lager, you call it a lager 👍
Very true! This is how I feel about it!
If it taste like a lager, then it’s a lager! Cheers keep up the good work!!
Exactly! Let's end the snobbery!
Only have been brewing for little over a year so I don't have all the equipment as well. Your videos put me onto the Kveik Yeast and I have used it on the last 4 batches and they all have come out fantastic. Not having a dedicated fridge to be able to keep temps low. Also living in Florida this is a great way to elevate this.
Awesome! SO glad to hear it, happy brewing!
If you ferment at room temp you can now use Novalager which is a hybrid bottom fermenting lager yeast. It has a temp range of 10-20c and produces a very clean tasting crisp lager without the need for cold crashing and extended lagering.
This sounds fantastic, I'll have to look into that yeast
@Scotchpie I'm in a cold situation too, where did you get your yeasties ? stet that, commercial
That looks legit! Will try this soon. Made a bohemian lager with the Voss Kveik once but stayed very cloudy. Lutra seems the way to go!
Thanks so much, hope you got to try it!
Hi Daryl,
I also don’t have the fancy equipment for making lager but I’ve found by fermenting under pressure you don’t need to worry about temperature. PET pressure fermenters are very cheap and I recently made an IPA with US05 here I Melbourne where the fermenter hit 30 degrees. No off flavours at all
Thanks for sharing your experience with us! That's a great tip for those who don't have the equipment for making lager. Fermenting under pressure can be a great way to control the fermentation temperature without the need for extra equipment. It's also interesting to hear that you were able to make an IPA with US05 at 30 degrees without any off flavors. It just goes to show that there are many ways to achieve good results in homebrewing, even without the fanciest equipment. Thanks for watching and sharing your thoughts!
I made my first batch of alt with Lutra and it turned out very nice. I used to use the lallemand kolsh yeast for this recipe and the Lutra contibutes flavors that are right at home in altbier. The fermentation is pitched in the upper 70's and let sit for 2 weeks before bottling, drink 2 weeks later. I think im on the 8th repitch with this yeast. After bottling just swirl the fementer to make a slurry of whats left,fill up a pint mason jar, store in fridge, set the jar on the counter after I turn on the stove under the mash. There are just to many positives with this stuff.
Great video, I really rnjoy your kveik know-how. Unfortunately where I live I can only get Voss, but im looking into importing some other strains at the moment. Sorry for asking this under such an oldc video, but can you tell me, why you switched from a 67C mash to a 65C mash for your brews? Or has it changed again?
If its looks like a lager, smells like a lager and tastes like a lager. Too me, its a lager!
Lutra Kveik is an absolute BEAST! I've used it for one pseudo lager so far, and fermentation kicked off within just a few hours of pitching the yeast and three days later is was done.
It's the best!
Great video and great tips on how to get Lager like beers with Lutra! I did a Pseudo Pilsner last summer. Came out great too!
Btw, if you can hold 20c you might want to try Novalager. That new Lager yeast works up to 20C!
Great tips, thanks for sharing!
I've made more than 5 batches with lutra. And no, its not lager. Its far away from being lager. Pseudo lager its a better definition, but I would say its an ale with a clarity of lager.
yeah I do the same with Kolsh or BRY 97, a little bit of irish moss at the end of the 30 min boil, 15°c/18°c ferm temp for two weeks... beer is crystal clear and after few weeks in the fridge is super crisp... Lutra sachet is 10€, BRY 97 is 2,99€! 😉
I'd agree, that's a good description
How do you carbonate your beer? Please make a video on this topic. Do you do CO2 infusion or "corn sugar" bottle carbonate it?
I mostly use table sugar, using an online Co2 calculator. Certainly something I’d like to tackle in a future video
Hi Daryl, great video. Just out of curiosity what brand of bottled water was that? I've used bottled water a couple of times, but that was in the early days when I didn't really know what I was doing.
Cheers Jonathan! I used Tesco's Askbeck, it seems to be very popular with other brewers
I've seen most of your videos Daryl and they've been very good. I decided to try making a Stella clone using Lutra. I vaguely remember you saying the beers come out very clear after fermenting, which mine did, but someone had questioned if you get a secondary fermentation in the bottle if there was hardly any yeast so I chose to allow a small amount of the sediment to transfer to my bottling bucket. Big mistake, it's never cleared, I even added some gelatin, it's still hazy after 2 months although it tastes okay.
I've saved the sediment as you've suggested in other videos and will try again. How much of the yeast slurry would you suggest using in my next attempt, I have 4 large jar of it in the fridge?
Thank you for watching my videos and for trying out a Stella clone with Lutra yeast! I'm sorry to hear that your beer didn't clear up as expected. In terms of how much yeast to use for your next attempt, I would recommend starting with a small amount, maybe 1/4 to 1/2 a jar of the yeast slurry, and see how it performs. You can always adjust the amount in future batches based on your results. It's also important to note that different yeast strains and fermentation conditions can affect the clarity of your beer, so it might be worth experimenting with different techniques to achieve the clarity you're looking for. Good luck with your next batch!
Looking forward to using Lutra this winter, my place sits around 66 - 70 deg F so should be optimal for a neutral flavour profile. How do you think it would do for a ginger beer with a very light malt body? Also...what type of nutrient were you using, and why? Thanks.
I use youngs yeast nutrient, always have and found it reliable. Sounds like it should be great!
Lager
Agreed. Lager
Try Soares kveik. They say it is really lagery.
Oooo, I've not tried that!
@Kveiksmith Daryl sorry, my orthographic corrector corrected it. It's name is Skare kveik. It is very popular in Brazil, and Lutra is very hard to find.
doesn't a wedding beer actually two different beers ? one to get people in the mood and another to get them so smashed they'll leave thinking they enjoyed the occasion :) Obviously your own wedding is different :)
I'll defo be going for those two different options!
yikes, you said USA brands of pseudo lager :)
Haha