K.22 Stalljen Kveik Yeast, 5 g

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 K.22 Stalljen Kveik Yeast, 5 g
The Stalljen kveik comes from Stig Seljeset in Hornindal, Norway. Hornindal is situated north of the Jostedal glacier, and historically the main industry in Hornindal was farming and scythe forging. The Seljeset farm was a traditional self-sustained farm holding sheep and milk cows. The original culture called Seljeset kveik can be dated back to the 1870’s, but the culture has since been mixed with other cultures and is now called Stalljen. The Stalljen name means stable and comes from their old horse stable which now holds a private pub and brewery. Stig still use a 100-year-old brewing technique when he brews his beer.



The flavor and aroma have notes of apples and ripe fruit, and a hint of cloves and anis. The intensity is medium to high at high fermentation temperatures, and at lower temperatures it will be less intense, and you will get a nice and crisp beer, similar to lager.



This kveik is a versatile type of yeast, and you can brew several different types of beers including traditional farmhouse, stouts and porters, seasonal beers, IPA and many more. At low mash temperatures you will get high attenuation and a dry beer, and the cloves and anis flavor really come through. Use your imagination, experiment with new recipes, and this yeast will not let you down.
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K.22 Stalljen Kveik

The K.22 Stalljen Kveik comes from Stig Seljeset in Hornindal, Norway. Historically, the main industry in Hornindal was farming and scythe forging. The Seljeset farm was a traditional self-sustainable farm holding animals. The Stalljen name means stable and comes from their old horse stable which now holds a private pub and brewery.

Flavor and aroma

K.22 Stalljen has notes of apples and ripe fruits with a hint of cloves and anis. At high fermentation temperatures the intensity of the flavour and aromas are medium to high and at lower temperatures it will be less intense, and you will get a nice and crisp beer like a lager.



Fermentation

K.22 Stalljen ferments from 8°C (46°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.



Pitching

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: Notes of apples and ripe fruits with a hint of cloves and anis.

Percent solids: 93% - 96%

Viability: ≥ 5 x 10⁹ CFU per gram of dry yeast

Diastaticus: Undetectable

Bacteria: < 1 per 106 yeast cells

Lactic Acid Bacteria: < 1 per 106 yeast cells

Flocculation: Medium

Attenuation: High

Fermantation Range: 18 - 41°C (64 - 106°F)

Alcohol Tolerance: 12% ABV

Pitching Rate: 5 g/20-30 L

Fermentation can be completed in 48 hours.
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Termék gyártó

Kveik Yeastery
Stock
In stock
Article No.
271204
Weight
50 g/pcs
Bonus point
0.12 €
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