I decided to do something a little different for Hop Therapy 21. I used Llemand’s Voss Kveik yeast for this batch.
This batch featured my normal Hop Therapy grain bill:
- Pale Malt – 75%
- Flaked Oats – 10%
- Wheat Malt – 10%
- Caraform – 5%
- Hops – Strata, El Dorado, Anchovy
This real story with the batch is the yeast. Voss Kveik is a Norwegian yeast strain that has adapted to like high fermentation temperatures. It ferments extremely fast and flocculates well when finished.
I’m fortunate to have a Grainfather setup. I can chill my wort quickly with the my counter flow chiller but I can also chill to a temperature of my choosing. So for this batch I only chilled to 110ºF into my Grainfather conical. I then used the Grainfather gycol chiller to bring the temperature down to 97ºF and turned on the conical’s heating element to help maintain that temperature.
As you can see from the following graph this be fermented out in less than two days:
It’s amazing to me that you can go from grain to keg in 6 days and produce a decent drinkable beer. For me, this beer has the aroma and taste of light orange juice. The color isn’t far off either:
