Recipe advice for Kveik/Loki yeast?

[behindthetimes]

Hey all, I want to brew something with Imperial's Loki yeast, the goal is to show off the yeast. This is what I'm planning, any advice? Thanks!

9 lbs belgian pilsner
3 lbs white wheat malt
5 oz biscuit malt

Mash 150F

Horizon for bittering (low cohumulone, and, I have it on hand)
1 oz Hallertau @10
Juniper berries

Ferment on the hot side, 90F?

1061/1009
28 IBU
7% ABV

 

[thehaze]

I would drop the Juniper berries.

I brewed with " kveik " yeast and I think it will brew almost any type of beer. I used it in some session IPAs and Rye ales. Very good, so if you want to show off the yeast, do not hop the beer too much and add adjuncts, such as berries or spices.

I fermented mine at 80F and turned out very good.

 

[505-Brewer]

I would drop the Juniper berries.

I brewed with " kveik " yeast and I think it will brew almost any type of beer. I used it in some session IPAs and Rye ales. Very good, so if you want to show off the yeast, do not hop the beer too much and add adjuncts, such as berries or spices.

I fermented mine at 80F and turned out very good.

Can you describe the yeast character you got. Fermenting a hoppy saison now but am thinking of doing an ipa or pale ale with it. Would it work in dark beers like porter or stout?

 

[thehaze]

I think there is a thread on this forum with a brewer that used Voss Kveik yeast for a Black IPA and turned out great.

I fermented my Kveik yeast at around 75-76F and used it in one session IPA with Crystal, Cascade and El Dorado hops and in a Rye ale. Both turned out very good. The esters were mostly citrussy and some undescript over riped fruit, but I could not identify which, due to the hopping schedule and grainbill. Ther session IPA seemed to have a pleasent citrussy/lemony quality over it ( not mouth puckering citrussy ) which made it refreshing at 4.3%. And it was not the Cascade hops. It played extremely well with El Dorado hops: I could actually smell that candied cherry quality from the hops.

 

[TNJake]

I think there is a thread on this forum with a brewer that used Voss Kveik yeast for a Black IPA and turned out great.

I fermented my Kveik yeast at around 75-76F and used it in one session IPA with Crystal, Cascade and El Dorado hops and in a Rye ale. Both turned out very good. The esters were mostly citrussy and some undescript over riped fruit, but I could not identify which, due to the hopping schedule and grainbill. Ther session IPA seemed to have a pleasent citrussy/lemony quality over it ( not mouth puckering citrussy ) which made it refreshing at 4.3%. And it was not the Cascade hops. It played extremely well with El Dorado hops: I could actually smell that candied cherry quality from the hops.

Sorry for the resurrection of this thread but I'm looking for some people with experience using this yeast. I'm starting to wonder how it might handle with low hops... Say maybe a Gose?

 

[ProblemChild]

Just ran an American Strong with this strain. Completely amazing. Clean flavor - very neutral. Does not accentuate malt or hops at lower temps but really lets you taste both. Brought 1.088 OG to 1.014 in three days at 72°F. I am getting ready to do an IPA and a farmhouse with it (farmhouse at 85°F+) just to see what it can do.