K.9 Ebbegarden Kveik
K.9 Ebbegarden Kveik comes from Ebbegarden in Stordal, Norway. Ebbegarden has traditionally produced fruit, and it is believed that this is the source of the fruitiness of their kveik. During the Viking age, many settle down in Stordal and for celebrations and gatherings for birth, confirmations and burials people brewed their own beer with Kveik.
Flavor and aroma
Flavor and aroma are tropical fruit. At high fermentation temperatures the intensity of the flavour and aromas are medium to high, and at lower temperatures it will be less intense. K.9 Ebbegarden enhances bitterness, and it is recommended to adjust to lower IBU.
K.9 Ebbegarden ferments from 18°C (64°F) and up to 38°C (100°F). The higher fermentation temperature, the faster fermentation. At the highest temperature you can expect the beer to ferment in 48 hours. When fermentation is done at low temperatures you can expect fermentation time to increase. It is recommended to add yeast nutrition to ensure a healthy fermentation.
Pitch directly into wort by sprinkling the yeast across the surface. Ensure the wort has a temperature above 20°C (68°F). Pitching rate 5 g/ 20-30 L. For fermentation below 20°C (68°F) or high gravity, increase pitching rate to 10 g/ 20L.
Aroma: Tropical fruit
Percent solids: 93% - 96%
Viability: ≥ 5 x 10⁹ CFU per gram of dry yeast
Bacteria: < 1 per 106 yeast cells
Lactic Acid Bacteria: < 1 per 106 yeast cells
Fermantation Range: 18 - 38°C (64 - 100°F)
Alcohol Tolerance: 12% ABV
Pitching Rate: 20g/HL
Fermentation can be completed in 48 hours.