Description

Lallemand LalBrew Voss Kveik Ale yeast

The LalBrew Voss strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980s and generously shared it with the wider brewing community. LalBrew Voss supports a wide range of fermentation temperatures between 25 - 40°C with a very high optimal range of 35 - 40°C. Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2 - 3 days. The flavour profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus. Flocculation is very high producing clear beers without filtration or use of process aids.

Completed fermentation

• 2 days at 40°C
• 3-4 days at 30°C
• 5-7 days at 25°C

Flocculation: Very High
Attenuation: 76 - 82%
Temperature: 25 - 40°C
Alcohol Tolerance: 12%
Diastatic (STA1): No

Flavour Profile: Neutral, Citrus

Suitable Beer Style: Pale Ale, Blonde, Amber, IPA

Possible Substitutes

• Escarpment Labs Voss Kveik yeast
• Imperial Yeast A43 Loki Ale yeast