Belgian Quadrupel Beer Style Recipe Writing & Brewing Guide Grainfather
Вставка
- Опубліковано 5 січ 2019
- BElGiAN QUADRUPEL RECIPE
Batch Size: 20L / 5.28 US Liquid gallons
Boil Time: 60 min
Est Original Gravity: 1.108 SG
Est Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 13.3 %
Efficiency: 75.00 %
Est Mash Efficiency: 84.4 %
Bitterness: 31.7 IBUs
Est Color: 113.8 EBC
Mash:-
30 mins @
63 deg c
/145 deg f
30 mins @
69 deg c
/156 deg f
10 mins @
75 deg c
/ 167 deg f
FERMENTABLES
Pale Ale
5.20 KG / 11.46 lbs
(63%)
Candi Sugar, Dark
1.75 KG / 3.85 lbs
(20%)
Boil addition 15mins
Melanoid
0.60 KG / 1.32 lbs
(7%)
Caramel Aromatic
0.40 KG / 0.88 lbs
(4%)
Oats, Flaked
0.40 KG / 0.88 lbs
(4%)
Wheat - Flaked
0.40 KG / 0.88 lbs
(4%)
Special B
0.15 KG / 0.33
(2%)
HOP ADDITIONS
Tettnang (6.5% AA)
@60 mins
40g / 1.41 OZ
24.1 IBU
Saaz (5.25% AA)
@ 15 mins
28g / 0.98 OZ
6.8 IBU
YEAST
Mangrove Jack's Belgian Tripel M31 , finish with wine yeast if needed
Start fermentation at 18 deg c and after day 10 raise at 1 deg c per day until you reach 28 deg c or a 3 day period of a stable FG.
Note that in my experience this yeast will often go lower than predicted by Beersmith that was used in making these calculations.
Channel links:-
groups/Brewbeer
www.teespring.com/stores/davi...
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae - Навчання та стиль
Great video. Love learning from you. This style of video is awesome
Great to hear Shane. Many more coming!
Thank You from Phoenix Arizona. Happy New Year ;
Glad you enjoyed it :) Thank you and happy new year :)
Glad I found your videos! Very well done.
Great to hear :) Plenty to keep you busy for some time I should think :)
Many thanks for this recipe David, this has got to go on my "brews to-do list."
Great, thank you :) Hope you enjoy it :)
Another wonderful video! Thank you for taking so much time to be thorough and detailed. I enjoy your separation between facts and and things you have found to work for your brews. I have adopted your stirring technique and have found it benefited my efficiency in the last two batches. Happy New Yeah and Cheers!
Thank you Tim, much appreciated :) More coming like this soon! Yes the stirring really pushes that efficiency when desired :)
Great video, just made a triple and I’m gonna do a quad next. Happy new beer!
Thank you :) Happy new year :)
I really enjoy seeing your videos using the Grainfather, Since getting my own Grainfather this has been great way to follow along and learn some new ways to brew. So Cheers to the Great Videos - Thanks for sharing your talents in brewing. Greatly appreciated.
🍻🍻🍻Much appreciated 🍻🍻🍻
Thanks for the new video David!! A little late, but just brewed your Christmas stout last night!
Hi Derek, Great thank you :) Its never too late to brew a beer :)
New year, new beer. Cheers!
Cheers Sebastiaan :)
I really, really enjoy this video format... very informative, very helpful. I'm on a bit of a Belgian kick myself right now, too, so it's timely, too. Great videos!
That is awesome to hear Scott, many thanks for your feedback :)
Excellent
Thank you Barry :)
Sadly, my last bottle of Quad has gone! What a beer, David. This is one of my favorite styles , and your recipe works like a charm. It was one of my best brews ever. I am waiting to cook some homemade candy sugar, then I will brew it again. Thank you!
Great to hear Marc :) I just love this style myself, so its had a lot of my attention over the years. Great that you got this result :)
Iv'e been brewing for some years but I have to say that this is one of the tastiest beers that I have made, I scaled it down so that the ABV was 10% keeping the BUGU at 0.30., I only brewed a batch of 12L as I normaly do when I come across a new recipe so as to try it, I now wish I brewed a bigger batch, this is an awsome beer, one of the niced iv'e tasted let alone brewed, I can see me brewing a few more batches of this no question. Great format of these recipe writing videos David, keep up the good work, we not so skilled brewers depend on it.
Great to hear Kevin. This one took quite a while to tweak into this shape. More recipe writing guides coming soon :)
nice work
Thank you :)
Outstanding video! I have just keged my brew of your belgian blonde. It is looking great. I was waiting for one of these. Belgian Dark strong ales are a favorite. Living in Belgium I never dared to put the effort of brewing this. So many things can go wrong in such a brew... And I can buy everything so easily ( except westvleteren 12. this one makes me stick one hour to the telephone to place the order and 2 weeks later drive almost 2 hours. But once a year I do it ;) . But after this video I will give your recipe a try. I may start it with kveik and the finish it with M31 (I may adjust the final abv to 11%, cutting down a bit on the candy sugar like you suggested). Thanks for yet another excellent video. Content and format is just 5 stars. Cheers
Many thanks for the great feedback :) Praise indeed from someone living in Belgium. The kveik route certainly speeds things up with no downsides in sight. More of these coming soon :)
Nice job
Thanks you Brad. Glad you enjoyed it :)
Thanks for the video! I'm not very fond of Belgian beer myself but it's still interesting to see how it's done.
I haven't been brewing for a while but I recently bought two corny kegs, regulator and a party tap and I have to say it's great kegging beer properly. I also managed to cut my thumb quite badly on one of them when the lid was stuck so I had to go to the ER and got 4 stiches!
My thumb is getting better now so today I brewed a pilsner type beer with MJ M54 California Common yeast. The last one didn't turn out so well because I added (too much) aromatic malt so this time I only used 4 kg pilsner malt and 0.5 kg CaraGold. Bittered with a little Warrior and used Hallertauer Mittelfrüh for flavor. I also managed to break my hydrometer a week ago so I don't know what OG I got but the wort tasted good so I'm sure it's close to what I wanted.
Hey :) Glad you enjoyed it! I am continuing to add all styles in this format in 2019, so there is bound to be some that better suit your taste soon :) Sorry to hear about the accidents! I would suggest replacing that hydrometer asap!
That's one wild beer and video David. Begging me to do.....
Go for it Peter. Mine is still fermenting and 16% currently!
That Gouden Carolus is probably the best beer I've ever had.
Yes, pretty amazing stuff for sure :)
Its a great sipping beer. My favorite during winter/christmas. Otherwise my favoriter are La Trappe quad and Rochefort 10.
Thanks Robert :)
GREAT GREAT video really want to try could I ask a question I can't find the brew video of you doing this (might not have been published) but when you add the second yeast is it at the pitch or a month or two later. Would like to try the Kveik yeast so would it happen once that is at a stable FG?
Thanks Mark. The 2nd yeast is added when the first one dies in the same fermentation. So once you see that things have stopped just add the finishing yeast :)
A very pleasant video as ever. Could you tell me the difference between this recipe and the one in the video you posted on april 2017 ?
Thanks and keep going.
Thanks Jean. The 2018 version is not as strong and has a different flavour profile. More chocolate/coffee taste, less malty and sweeter.
Great video again David 👏🏼
If I was to use a kveik yeast do you think Sigmund Voss would be suitable for this style.
Thank you. You certainly can but then you lose the style really. I have done it various times with Voss and I really enjoyed it.
Thank you so much for you videos David ! I'm a fresh beginner in brewing (I brewed my first batch two weeks ago) and learning soooo much thanks to you.
Sorry for the dumb question but could you please explain how you calculate the BU to GU ratio ?
Great to hear. It is best to use brewing software like Brewfather to calculate BU:GU.
I have some videos that explain this further like this one:- ua-cam.com/video/TJu7rRCpz1Q/v-deo.html
More info here:- brucrafter.com/gravity-to-bitterness-ratio-calculator/
Hi David. Great video as usual. Could you do one explaining in more detail how you would use multiple yeasts like suggested in this video?
Thanks Scott, glad you enjoyed it. The video is saying their are choices, not to combine them :) Thats a whole other topic :)
@@DavidHeathHomebrew would be an interesting topic though. And thanks for clarification
Agreed!
Morning David. Really enjoy the channel and have subscribed. I am confused re the yeasts. When you are talking about leaving it for 6 months then adding second yeast (sorry if i missheard) does that mean you leave it in fermentation for that kength of time? Sorry for the silly question but would like to try this at some point. Happy brewing. Graeme
Hi, great to hear. The yeast will not ferment for that long and when it has finished fermentation and you transfer the beer it will be left behind in the first vessel :) You only need to add more yeast if you want to bottle the beer and have a natural carbonation. You could keg it and serve or carbonate until pressure and transfer to bottles.
I have to see if you have a dubbel video. I live near the only trappist brewery in the USA. They have great beer. I love Unibroue too (and all you mention)
I do, just not in this same recipe writing guide format. It is in my plan though :)
Hiya David. After sampling a bottle of your wonderful Belgian Dubbel this evening, I found this recipe and it looks great! Thanks to you, (the leader of the Kveik revolution in homebrewing circles) I was wondering what co-fermentation combination you would suggest? M31 and Voss (or another Kveik?) along with a wine yeast? For the stronger beers I tend to use Lalvin EC1118 for bottling which always has good results. Which combination would you recommend?
Thanks Joachim. Most of my kveik cofermentation experiences have been with Voss, which has paired well with all yeast so far.
Allagash Brewing uses bags and bags of sugar in their high alcohol production beers even some of the ones that have won international awards.
I used a great deal of sugar in this brew also.
Guldon Drac 9000 is fantastic!
Sure is :)
Hey David! Going to brew this one next using the same co-ferment method as in your Belgian Tripel recipe with M31 and Voss to speed up the conditioning time. Would you recommend pitching 1 or 2 packets of each? Both at the start of fermentation? Also do you have a particular brand/type of pale ale malt preference?
Thanks again!
Hi Alex, technically one pack of each should be enough but I had occasional issues and started using two of each with some stronger brews.
Hi David, With using Kveik, you would surely miss out on the yeast flavours Phenolics or spice character, could you use a belgian yeast for first 3 days and then add Kveik to condtion quicker without any loss in flavour?
Totally you will but it is an option that some take. Breweries and home brewers alike. Ive done trials using regular yeast for the first 7 days and then adding a neutral kveik and so far the results have been pleasing. Something to try but no guarantees of course.
Hello David, i like your videos very much,very accurate,precise and full with very precious information.I watched a lot of other videos,but since i find your channel,you are my first choice.I do have a question though.I decided to brew your Quadrupel and everything is set, except the yeast.I decided to use M41 or Safbrew 256 wich you said you used with this beer.Can you tell me the quantity of yeast that you used.I read a lot of info,but it is not really clear to me.Thank you in advance and keep on the great work!
Thank you, great to hear :) The amount of yeast to use really depends on your batch size. I brewed 20L and used one packet of M41. I would suggest checking with a pitch rate calculator. Most of the yeast brands have them on their websites.
@@DavidHeathHomebrew ok,thanks for the quick answer!
:)
David, have you ever done, or would you care to do, a video expanding on the efficiency factor/equation?
FWIW I have just had an attempt at this brew and couldn't get within a bulls roar of your expected OG, even with an extended boil. I can account for some of the variances, not all tho'. Thing is, my efficiencies were some of the best I've ever produced so I'm looking askance.
Hmm maybe. The thing is different calcs see it differently. We are essentially using different ingredients and have different environments also. How far out were you? Efficiency issue?
@@DavidHeathHomebrew My OG 11 points lower @ 1087. Using the G/F guidelines from page 15 of the instruction book, preboil SG gave me a figure of 82.47% - the OG figure into the fermenter gave me 83.92%? I used the same specialty malts as recipe, main malt was Gladfield pilsner. I only used 1.5kg of dark candi - syrup as I couldn't get sugar (have now made my own dark candi sugar for another recipe sometime).
What a brilliant video, thanks so much for sharing. I've been planning a La Trappe Quad clone brew and figured I'd have to bottle in champagne bottles for a year to get best results, but I'm fascinated by your comments about using Kveik yeast. I have access to this, are there any tips/tricks with this yeast in brewing a Quad? Do you use this single yeast throughout or start with a traditional Belgian yeast first and add the Kveik later? Cheers!
Thanks Paul. Personally for this brew I just used the Kveik but you could do a co-fermentation, adding the Kveik after day 5-7. I've been testing this recently and I plan to cover this as a topic once I have more data.
@@DavidHeathHomebrew is there any autolysis issues if you use a medium tolerance alcohol yeast in the first place, and then the kveik? anyway, great video!
I have not experienced this issue within my testing but naturally I have not tested every pairing.
Hi David,
I love you videos. I learned a lot with them and also enjoyed with metal music in the background. I have some questions about quad beers. After first fermentation ends, I have to move the beer into a secondary fermenter for 6 months? At which temperature? After 6 months, then priming with sugar and bottling?. Finally after carbonation I could taste this awesome liquor. I am right?
Thank you very much!
Cheers from Spain
Hey Marc, thats great to hear, thank you :) Yes, move to secondary for at least six months, it will be very worth it. I have a guide on the best way to do this and what to do after that for the best results. Here it is:- ua-cam.com/video/hyCNxiSFARo/v-deo.html
@@DavidHeathHomebrew Thank very much! You make my day.
Awesome :) Just made my day also :)
Great video. I want to try with the kveik yeast. Would you use the exact same recipe and times and instructions using the Voss kveik instead of the m31?
Thanks Brian. Yes, no need to change the recipe really. It will work nicely.
@@DavidHeathHomebrew I greatly appreciate your response. How much do you prime a beer such as this before bottling to get that big carbonation and do you add a bit of champagne yeast to each bottle?
I usually go 2.2-2.4 CO2 volumes and use champagne yeast. lalvin ec-1118 is very good.
hello and congratulations for everything you share. If I wanted to use Lalvin EC 1118 champagne yeast for refermentation in the bottle, how many grams per liter of yeast should I use? I had thought of 0.3 grams/litre. It's correct?
Thank you 🍻🍻🍻 0.5 grams per litre would be my recommendation
Hello David,
Really interesting video as always. About the fermentation recomodation that you have, do I do the same steps if I would be using Kveik? or would it be a better idea to use a hier start temp that sute better Kveik yeast?
Thanks
Hi :) With kveik I just use 1 temp unless I am going for a “lager like” end result. With this style an ale profile is desired.
David Heath Homebrew tanks!
No problem :)
Hello David, these are my favorite beers and I will certainly try this recipe. You say that if I use the Fermentis BE 256 it will need to be at least 6 months of conditioning. Are these 6 months in the fermenter? And the yeast is still "working" after all this time? And how do I know if I need more yeast?
Hi Paulo, yes it is one of my favorites also :) For conditioning you should transfer the beer into a demijohn or carboy and fill it up to the bottom of the neck. This should then be stored in a cool place and covered from light. Check the airlock from time to time to make sure it is not dry. Six months is really the minimum time. You will then need to follow the process in this video:- ua-cam.com/video/hyCNxiSFARo/v-deo.html
So, after you put the beer in a carboy for 6 months you have to carbonate it bottles, right? If yes, for how long? Many thanks.
Yes. 2-3 weeks usually or you could pressure carbonate in a keg :)
Is it important to add an extra bit of o2 rather than just hand aeration. I plan on using Voss for my yeast. Thanks
Important? No. Is it easier? Yes :)
Hi, I'm planning to brew this from your recipe. You show an OG of 1.098 and a FG of 1.005. Can I expect to obtain this using just the M31 or would I need a finishing yeast? If so, what do you recommend? How about MO2 cider yeast? I don't have kegging so plan to put this into a FV to age for 6-9 months before bottling, and thus am unable to use the chemical to stop the yeast. My brew shop doesn't have special B but suggests Special W in its stead, what do you think?
Hi :) It is possible that it will finish without the need for another yeast. BE256 would also work. I would suggest wine/champagne yeast. Special W is a good sub :) Expect a little more raisin flavour from it.
I'm planning on brewing this one next Saturday. What will be your suggestion when it comes to a proper water profile for this recipe?
Great. The same details apply as discussed in this recent video :- ua-cam.com/video/QuKUtOgspXY/v-deo.html
Hello David, do you have another name for caramel aromatics. There are so many caramel malts that I don’t no wich alternative wil work in this beer. Thank you in regards
Remco
Hi, I would suggest matching the colour as close as possible. This will obtain as close an end result.
Hi David i am wanting to make this delish sounding ale, i have copied and adjusted recipe into m brew father but one of the ingredients has me puzzled. In the main list you have 1.75 of dark candied sugar, bur then in Extras you have dark candied sugar again with a unit of 1. i am assuming either kg or litre but i cannot see if this comes from the fermentable amount. Could you please qualify fo rme
Hi Peter, this recipe was created before my use of Brewfather I believe. The recipe is in full in the videos description. There are 1.75 kg of dark candi sugar in total added to the boil.
Hi David, iv been enjoying your videos ever since i got into brewing and they have helped me a lot. I have brewed my first Belgian Tripel just over a week ago and have now transferred is to a secondary at 1008. The recipe says i should cold crash at 1 to 2 deg for 4 weeks before bottling but never mentioned adding more yeast. Would you recommend adding more yeast and by how much before i go to bottle?
Hi James, great to hear thank you. This seems like quite odd advice, can you link me to the recipe? Or is it not online?
@@DavidHeathHomebrew Hi David, beerandbrewing.com/vicars-tipple-tripel-recipe/
Maybe i have misunderstood part of the recipe?
This is pretty much an American version. Generally conditioning is better in bulk. The time its going to need really negates the need for a cold crash because its going to need 6 months at least. I would add in extra yeast if bottling it.
@@DavidHeathHomebrew Thanks David, any recommendations on what yeast to use and how much to add. Batch is 20L and i fermented with Wyeast 3787.
Hi.
Do get the plum and raisins (quad characteristic) with voss kveik in this recipe?
If you use anything other than Belgian yeast for this style then it will become a hybrid. Voss kveik does not share the same flavour profile. However you will note that dark candi sugar has the potential to add in dark fruit flavours.
how about a co ferment with m-31 and voss would I get some of the esters from the m-31
Sure. I would suggest limiting temperature though (as I did with the Belgian Tripel and Dubbel earlier this year) as you need the Belgian yeast to have 4 days to add flavour and aroma.
When doing the sugar in the hop basket, did you also have the hops in there or was it just for the sugar?
I just used it for sugar. If I added hops also then I would need to add more to compensate losses. The rule of thumb here is 10% extra.
Hi David, I am planing to brew a Quad using your recipe advice. I have only Weyermann malt, so I don't know how to substitute Caramel Aromatic and Special B using Weyermann equivalents. I have in stock some CaraAroma and Special W from weyermann. Can yo help me? Thank you very much
.
David, have you now tried dual fermentation by pitching Mangrove Jack and Kveik at the same time as you have shown with the Dubbel and Triple styles? What does this do for conditioning times? What are your findings with this style?
I have not fully researched it yet but I suspect very similar methods and yeast used for the triple will also work for a qaud.
@@DavidHeathHomebrew I think this is revolutionary. I have yet to start brewing beer in any capacity worth mentioning, but I already know what I will be doing when I start my nano-brewery.
Excellant. Sounds like you have a nice head start :)
I'm about to jump into brewing and I am starting off with a Leffe Brune clone. Would you recommend adding rice hulls?
Hi, great to hear. Rice hulls are really only called for with grain bills that are higher than 60% in grain like wheat and rye. Some also use them to correct grain crush that has been milled too finely.
@@DavidHeathHomebrew Great, thanks for that.
No problem:)
Hello David, thank you for another great video. Quick question, which Kveik strain do you recommend for this beer?
Hey Marvin, I used Voss Gjernes, worked well :)
@@DavidHeathHomebrew Thank you very much for your help.
Hello David,
May I dove tail off of this question... is there another video to explain what you mean by follow up with another yeast after the kveik to finish fermentation? I have only used one at a time. I was planning on wlp530. But I would love to try the voss. So to clarify my question: how do I make use of Voss and Abbey yeast for the same brew?
Thanks!!
Sure no problem, I can explain this here. This is where you start using one yeast, which will put its characteristics into the beer. This will keep going until there is too much alcohol for it to survive. Your fermentation then stops too early. So at this point you add another yeast that is more alcohol tolerant to finish the beer off. Hope this helps :)
David Heath Homebrew thank you so much! I really enjoy your videos. Informative and provide good principles for brewing. I have only brewed about 18 batches and 3 on my Grainfather. I did the false bottom upgrade which worked great. I can’t wait to make this quad! Keep making vids, I’ll continue watching!!
David in this video you mention the type of Kveik yeast you used in this beer but I can't quite understand the name would you mind spelling it please
Hey Mark, Sure its known as Voss Gjernes kveik. I think I put it on screen when I mentioned it?
@@DavidHeathHomebrew Thanks David, that's the one I fermented the Citrus Orange Wit with. I saved some back so I should spin up another batch and maybe try this recipe.
Awesome, sounds good :)
Hello David. I just installed brewfather, but I can't find this recipe. I'm pretty New to brewing, and I will need help to calculate the hops. I can't find Tettnanger or Saaz with the same percentage acid level as the ones you use in this recipe.
Hi Karl, I think this was made before I started with Brewfather but it is easy enough to add yourself. No need to find hops with the same alpha acid %. Here is a guide to the recipe conversion process with Brewfather:- ua-cam.com/video/Vv-bU757E7w/v-deo.html
@@DavidHeathHomebrew thank you! Wouldnt different levels in acids change the end result a lot?
Yes. Follow the video I linked for who to dial it in.
Have you thought about adding oak rings into a secondary to condition?
Yes, I have done a fair amount of this over the years with various strong styles. Could be a video topic in the future.
@@DavidHeathHomebrew That would be one I would like to see.
What is you gap size on you grain mill? I’ve seen various sizes online. Thanks.
I adjust mine using a credit card so that it will pull out with a tug. This is only one half of the equation though. Drill speed when milling needs to be low.
Nice video, David! Your recipe actually makes a beer with about 14.3% ABV instead of 13.3%. The classic/simple/standard ABV calculation formula is not as accurate on bigger beers, so I’ve been told. You have to use the alternate one (I’m using it EVERY time) to get a more accurate ABV.
Thanks Mikael. It really depends on which grain you use and which calc you use for prediction. I used beersmith for these numbers. All said its all down to so many variables that its hard to be precise. Mine turned out pretty strong but the stirring just does that always for me.
David Heath Yeah, that’s one big beer.. :) I made a similar quad beer with Wyeast 1214 a couple of months ago. I added all the simple sugars at the end of fermentation, and it fermented from OG 1.104 down to 1.012. Fun brew!
By the way, do you usually mash in at a higher strike water temperature? To compensate for the temp loss during the thorough dough in?
No I don’t. My temps stabilise within afew minutes so no big deal. If I had a US unit then I would.
this is great! i'll give you a shout out on my channel - thank you so much! keep em coming!
Thank you :) I have been running this format for the last few brew videos. Glad you like it and thanks for the shout out :)
Do you have a Imperial lager recipe or something close to it
Not at this point no but the future could provide one :)
Do you have any tips on adapting this recipe to a BIAB method, especially for such a high-gravity brew?
Sure, no problem.You could use extract or a reiterated mash. Details here on this:- ua-cam.com/video/C-7NiGZgKyQ/v-deo.html
@@DavidHeathHomebrew So if I understand the process correctly, does this mean I split the grain bill in two halves and do the mash process twice and that yields better efficiency? Would I still need to sparge, and if so, how much water for the 5gal/20l batch?
@@DavidHeathHomebrew Also how do you recommend step mashing for BIAB: just reheat the burner, add boiling water, or decoction?
Bought and drank a 330ml Chimay blue label (as shown in the video)> Price $9.79 Australian for one which converts to 6.11 euros/ $7 US. So its expensive to say the least. But quite yummy indeed. Very easy to drink for its alcohol (9%). Can't wait to brew this.
Awesome, it is even higher a price here in Norway! Brew your own I say :) If you use kveik yeast then you can get a fantastic result very quickly :)
@@DavidHeathHomebrew Hi. I have already brewed this recipe with M31 (still in fermenter) but I'm going to do it again with Sigmund's Voss kveik, which I now have in my fridge. The White Labs site says to pitch at 71 degrees F (22C) while the Larsblog site says to pitch this yeast at 39C(!!). Quite a difference. What do you recommend for pitching temp and fermenting temp? Thanks.
It depends on which version you have. Lars blog refers to the farm multi strain version. The white labs version is an isolate. Not really Kveik but sadly there is no legal definition. I've only used the farm versions personally but I hear that people get good results from the isolates. Let me know how it goes for you, if you don't mind :)
@@DavidHeathHomebrew ok, so I should just ferment at 22C like is says on the vial? I was going to try to dry this yeast after fermentation do you think that will work? Try it and see perhaps? I'll definitely keep you posted. I think I will both dry some and keep the rest as a liquid.
This is from the site of Hoppy Days, which is where I purchased this yeast:
Sigmund’s Voss Kveik yeast is a single strain of Saccharomyces cerevisiae isolated from a sample of kveik generously provided by Sigmund Gjernes via Lars Garshol (click here for Lars’ blog).
Traditionally used in the production of Norwegian Farmhouse Ale, this strain is a fast fermenter with good attenuation, a light earthy spiciness, marked tartness and unique ester profile of orange peel. This strain is prone to forming incredibly large flocs unlike any other yeast we’ve seen before, yet still remains highly attenuative. Sigmund’s Voss Kveik also exhibits the ability to ferment wort over a large temperature range, 21 - 38 ºC, without major changes to the flavor profile or production of any harsh phenolics or fusel alchohols.
This yeast will exhibit a slightly more restrained ester profile and ferment a little slower at cooler fermentation temperatures, and quickly produce a drier beer with a slightly more pronounced ester profile at warmer fermentation temperatures. We highly recommend taking this into the high end of temperature range, 32 - 38 ºC
Temperature: 21 - 38 ºC
Attenuation: 78 - 83%
Flocculation: High
Can I start it at 22C and take it up over time, like a degree every 4 hours or thereabouts?
Thanks for your assistance with this, I'm reading as much as I can find on it but some of the information seems to be ambiguous.
Really like the format, recipe formulation is a great idea! ...after all there’s only so many times you can watch someone stir grain into water.
...how about a tasting video ...warts an all?
Thanks for the feedback Howard. I hope to return to tasting videos soon. The issue is I have moved to a completely different part of the country now and I need to connect with the judges in this area yet.
I don't mind conditioning for a longer period of time. Do you recommend one or two packets of yeast for this recipe?
One sachet of M31 works 🍻🍻🍻
@@DavidHeathHomebrew Thanks David.
🍻🍻🍻
I am trying to find what the approximate equivalent of 1.75 kg of candi sugar is as candi syrup as I cannot seem to find candi sugar locally. Is there a rough calculation I can use?
Hi Trevor, 1.75kg of dark candi sugar will give a potential SG of 1,036. Most syrups will give a conversion on their packaging. For example D-45 syrup gives a potential SG of 1,032. Syrups do vary though, so it is best to check on the packaging and the website of the manufacturer. Hope this helps :)
Many thanks for the quick reply! Very helpful. I look forward to brewing this one.
@@trevormasters My pleasure :)
Hi David What water profile would you recomment on tihs beer in brewfather?
A balanced profile will work well. Sorry for the late reply, this got missed sadly
Thank you :) @@DavidHeathHomebrew
@henrikbruunlaursen8433 🍻🍻🍻
Hello, GREAT video as always. Thanks a lot for making this recipe writing guides they help a lot. I have two question to ask: The kveik would be used later to finish the fermentation or it would be pitched with the belgian yeast together? And, I love the Special-B caracter so I'm thinking of putting the whole 5%, can these be problematic in some way? Do I need to cold mash it?
Great to hear :) These days I would pitch both the Belgian yeast and kveik together but start on a lower temperature. The Belgian yeast just needs 4 days to bring its flavour and aroma. No need to cold crash this one 🍻
@@DavidHeathHomebrew Understood, thanks again! 🍻
🍻🍻🍻
What about using strisselspalt for this?
Sure, that will work :)
Hei!
Har du prøvd co-fermentering med Voss Kveik på denne oppskriften? Isåfall har du noen erfaringer?
I have used voss kveik as part of co-ferm for various Belgian and other styles. It works really well. Just be sure to limit your temperature to 20C and pitch both yeast types from the start. You then get the esters from the flavour yeast and the fast fermentation and fast conditioning from voss. I have been experimenting a lot with voss and verdant recently too. I hope this helps.
@@DavidHeathHomebrew
Thank you! I will take this into conciderations for my brew.
@snorresrstrnen9391 enjoy 🍻🍻🍻
@@DavidHeathHomebrew Do you have any guidelines for pressure fermenting on this brew? Would you let it ferment in normal pressure during the first 4 days? I also wonder how the pressure fermenting will affect the co-ferment with voss and MJ M31?
Yes, no pressure for the first four days to keep esters and aroma, then 10-12 PSI of pressure 🍻🍻🍻
We should condicionate it for 6 months to one year refrigerated?
If it is ale then conditioning is done at higher temperatures. 14C is considered optimal but regular room temperature will be fine too.
@@DavidHeathHomebrew WOULDN'T I HAVE BOTTLE EXPLOSION PROBLEMS, SINCE THIS BEER REQUIRES HIGH CARBONATION? Here in Brazil(south) will begin summer temperatures that reaches 30º to 35º C. Maybe it´s not the time to brew a quad.
Only if you have over-carbonated. However You will find that beer conditions much faster in bulk than in bottles. Keeping it in a carboy (up to the neck) for the conditioning period is better than bottling straight away. If you bottle you will need to add fresh yeast for bottle carbonation though, as it will only last 3 months.
@@DavidHeathHomebrew maybe KVEIK is the answer to me, fast and furious!
@@daniloarq Yes, much faster. This can be combined with Belgian yeast like I showed in the Belgian tripel and dubbel guides earlier this year.
May I suggest that the first time you use an abbreviation you spell out clearly what the abbreviation covers. I am losing the meaning otherwise.
Hi Thorkild, I do apologise. It must be something I missed. May I ask what it was?