Mybuddypete
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This is my first experience with this yeast and searching the web returned very little information about this specific yeast and also nothing about attenuation regarding other Lithuanian farmhouse yeasts. The only thing I can reliably go by is various "landrace/kveik" yeasts and nothing seems to address high attenuation.
I brewed this [RECIPE AT BOTTOM OF THIS POST]
Yeast was pitched at 100F and fermentation took off quickly and I allowed the beer to drop to 90F where it continued aggressively for two and half days. I kept the temp at 90F and kegging today 7 days after pitch.
The taste is wonderful. Citrus, sweet, has a nice mild zing to it. No detectable off flavors or phenols. There's almost zero hops bitterness which I am not surprised with.
The major issue: 95% attenuation. Omega's website says to expect 80-85%
My OG: 1.051
My FG: 1.003
Anyone have any experience with this.
Obviously, RDWHAHB, I know (homebrewer since 1997), but I was just hoping for some feedback on this.
Future Homebrew Talk Forum readers: do not be afraid to resurrect this thread in the future years.
[RECIPE]
Title: Lithuanian Farmhouse Ale
Author: Tom J
Brew Method: All Grain
Style Name:
Boil Time: 0 min
Batch Size: 6 gallons (fermentor volume)
Boil Size: 6 gallons
Boil Gravity: 1.051
Efficiency: 63% (brew house)
STATS:
Original Gravity: 1.051
Final Gravity: 1.012
ABV (standard): 5.19%
IBU (tinseth): 33.71
SRM (morey): 7.39
FERMENTABLES:
12.5 lb - United Kingdom - Maris Otter Pale (97.1%)
6 oz - American - Caramel / Crystal 40L (2.9%)
HOPS:
1 oz - Nugget, Type: Pellet, AA: 14, Use: Boil for 30 min, IBU: 33.71
MASH GUIDELINES:
1) Temperature, Temp: 158 F, Time: 80 min, Amount: 7 gal
Starting Mash Thickness: 4 qt/lb
OTHER INGREDIENTS:
10 g - Calcium Chloride, Time: 60 min, Type: Water Agt, Use: Mash
2 g - Gypsum, Time: 60 min, Type: Water Agt, Use: Mash
YEAST:
Omega Yeast Labs - Voss Kveik OYL-061
Starter: No
Form: Liquid
Attenuation (custom): 83%
Flocculation: Medium
Optimum Temp: 68 - 98 F
Fermentation Temp: 85 F
Pitch Rate: 0.5 (M cells / ml / deg P)
TARGET WATER PROFILE:
Profile Name: Balanced Profile
Ca2: 80
Mg2: 5
Na: 25
Cl: 75
SO4: 80
HCO3: 100
Water Notes:
NOTES:
Hops boiled for 30 minutes in 1qt water on the stove and added to mash half way through.
No sparge.
This recipe has been published online at:
https://www.brewersfriend.com/homebrew/recipe/view/742787/lithuanian-famrhouse-ale
Generated by Brewer's Friend - https://www.brewersfriend.com/
Date: 2018-12-11 20:45 UTC
Recipe Last Updated: 2018-12-05 20:42 UTC
I brewed this [RECIPE AT BOTTOM OF THIS POST]
Yeast was pitched at 100F and fermentation took off quickly and I allowed the beer to drop to 90F where it continued aggressively for two and half days. I kept the temp at 90F and kegging today 7 days after pitch.
The taste is wonderful. Citrus, sweet, has a nice mild zing to it. No detectable off flavors or phenols. There's almost zero hops bitterness which I am not surprised with.
The major issue: 95% attenuation. Omega's website says to expect 80-85%
My OG: 1.051
My FG: 1.003
Anyone have any experience with this.
Obviously, RDWHAHB, I know (homebrewer since 1997), but I was just hoping for some feedback on this.
Future Homebrew Talk Forum readers: do not be afraid to resurrect this thread in the future years.
[RECIPE]
Title: Lithuanian Farmhouse Ale
Author: Tom J
Brew Method: All Grain
Style Name:
Boil Time: 0 min
Batch Size: 6 gallons (fermentor volume)
Boil Size: 6 gallons
Boil Gravity: 1.051
Efficiency: 63% (brew house)
STATS:
Original Gravity: 1.051
Final Gravity: 1.012
ABV (standard): 5.19%
IBU (tinseth): 33.71
SRM (morey): 7.39
FERMENTABLES:
12.5 lb - United Kingdom - Maris Otter Pale (97.1%)
6 oz - American - Caramel / Crystal 40L (2.9%)
HOPS:
1 oz - Nugget, Type: Pellet, AA: 14, Use: Boil for 30 min, IBU: 33.71
MASH GUIDELINES:
1) Temperature, Temp: 158 F, Time: 80 min, Amount: 7 gal
Starting Mash Thickness: 4 qt/lb
OTHER INGREDIENTS:
10 g - Calcium Chloride, Time: 60 min, Type: Water Agt, Use: Mash
2 g - Gypsum, Time: 60 min, Type: Water Agt, Use: Mash
YEAST:
Omega Yeast Labs - Voss Kveik OYL-061
Starter: No
Form: Liquid
Attenuation (custom): 83%
Flocculation: Medium
Optimum Temp: 68 - 98 F
Fermentation Temp: 85 F
Pitch Rate: 0.5 (M cells / ml / deg P)
TARGET WATER PROFILE:
Profile Name: Balanced Profile
Ca2: 80
Mg2: 5
Na: 25
Cl: 75
SO4: 80
HCO3: 100
Water Notes:
NOTES:
Hops boiled for 30 minutes in 1qt water on the stove and added to mash half way through.
No sparge.
This recipe has been published online at:
https://www.brewersfriend.com/homebrew/recipe/view/742787/lithuanian-famrhouse-ale
Generated by Brewer's Friend - https://www.brewersfriend.com/
Date: 2018-12-11 20:45 UTC
Recipe Last Updated: 2018-12-05 20:42 UTC