WLP521 Hornindal Kveik Ale Yeast
Liquid Kveik yeast from White Labs.
Lab
White Labs· Kveik · Liquid · WLP521
White Labs· Kveik · Liquid · WLP521Specs
Attenuation
75–82%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
22–37°C
72–99°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
High
How readily the yeast clumps together and drops clear once fermentation winds down.
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.
Same strain, other labs
Usually used in
KveikAmerican IPAHazy IPAAmerican Pale AleBlack IPARed IPARed AleRobust PorterAmerican StoutWinter Seasonal BeerEnglish IPAExtra Special BitterBitterStout+7 more
Common questions
- What is the WLP521 Hornindal Kveik Ale Yeast equivalent?
- Hornindal Kveik Blend, A46 Bartleby, and OYL-091 Hornindal Kveik — the same strain from other labs, the Hornindal strain.
- What is WLP521 Hornindal Kveik Ale Yeast's attenuation?
- 75–82% apparent attenuation.
- What temperature should I ferment WLP521 Hornindal Kveik Ale Yeast at?
- 22–37°C is the recommended range.
- What beer styles is WLP521 Hornindal Kveik Ale Yeast 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.
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