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

[Rik van den berg]

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]

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]

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.

 

[BreweyMcHops]

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!

I have only used Voss, but if you put ginger ESPECIALLY fresh ginger with voss kveik it does 2 things, it slows the ferment a bit, and it gives it CHRONIC foam gushing pressure ,i mean you will have bottles going nuclear if your using glass .It dosent take much ginger to do it. No its not a bug i sterilize the hell out of all my stuff. I have a batch of 5.75% voss ginger beer thats scaring me , rumbling in its crate.