LalBrew Voss Kveik
Dry Kveik yeast from Lallemand.
Lab
Lallemand· Kveik · Dry · WLDVOSS
Lallemand· Kveik · Dry · WLDVOSSSpecs
Attenuation
76–82%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
25–40°C
77–104°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
Very high
How readily the yeast clumps together and drops clear once fermentation winds down.
Alcohol tolerance
≈12% ABV
The rough ABV ceiling where the yeast stresses out and stops fermenting.
Genetic traits
Phenolics
POF−
Ferments clean
Phenolically clean (POF-negative). No clove or spice, so malt, esters, and hops come through unmasked. The norm for American and British ales and most lagers.
Diastatic
STA-1−
Not diastatic
Does not carry the STA1 (diastaticus) gene. It attenuates normally, with no diastaticus over-attenuation or gushing risk.
Usually used in
KveikAmerican IPAHazy IPAAmerican Pale AleBlack IPARed IPARed AleRobust PorterAmerican StoutWinter Seasonal BeerEnglish IPAExtra Special BitterBitterStout+7 more
Common questions
- What is LalBrew Voss Kveik's attenuation?
- 76–82% apparent attenuation.
- What temperature should I ferment LalBrew Voss Kveik at?
- 25–40°C is the recommended range.
- What beer styles is LalBrew Voss Kveik good for?
- 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, and White IPA & Imperial IPA.
Brew with LalBrew Voss Kveik
Build a recipe