Quantcast

Would my Gingerbread Stout be a good "Kveik candidate"?

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

Rik van den berg

https://www.instagram.com/odrbrewing/
Joined
Dec 11, 2017
Messages
41
Reaction score
5
Location
Conroe, Texas
This is my Gingerbread Milk Stout Christmas beer recipe (5.5Gal):

FERMENTABLES:
1 lb - Roasted Barley (4.9%)
11 lb - Maris Otter Pale (54%)
2 lb - Flaked Oats (9.8%)
1.5 lb - Biscuit (7.4%)
2 lb - Honey (9.8%)
1 lb - Lactose (Milk Sugar) (4.9%)
1 lb - Chocolate (4.9%)
0.75 lb - Caramel / Crystal 120L (3.7%)
2 oz - Black Barley (0.6%)

HOPS:
3 oz - Challenger, Type: Pellet, AA: 7.5, Use: Boil for 60 min, IBU: 59.1

OTHER INGREDIENTS:
1.5 oz - Ginger (fresh), Time: 20160 min, Type: Spice, Use: Secondary
2 each - Cinnamon Stick, Time: 20160 min, Type: Spice, Use: Secondary
2 each - Vanilla beans, Time: 20160 min, Type: Spice, Use: Secondary

YEAST:
Wyeast - West Yorkshire 1469

I want to brew this soon so that i can let it age a few months before Christmas arrives. I have never brewed with Kveik but I like the idea to knock off a week or 3 in primary fermentation. Would substituting the West Yorkshire for a Kveik benefit my stout? Will it taste different? what strains of Kveik would you suggest?

THANKS!
 

thunderaxe

Well-Known Member
Joined
Nov 22, 2017
Messages
59
Reaction score
10
use rima, it's the perfect kveik equivalent of 1469. it's POF+ but the phenols fade away completely after about 2 weeks, leaving you with caramel/toffee/nutty/earthy/fruity/biscuit. perfect for christmas and autumn ales, as well as browns and stouts.
 

ebbelwoi

Well-Known Member
Joined
May 29, 2018
Messages
495
Reaction score
208
Location
Japan
I did a gingerbread porter last Christmas with Voss. I was very pleased with the outcome, as were many people who tasted it. I got some nice orange notes, and using some mulled wine spices (Sonnentor) helped as well.
 

Latest posts

Top