K.1 Voss
Primary flavors: Orange, tangerine and citrus.
Secondary flavors: Tropical fruit and mild spicyness.
Fermentation temp.range: 15–40°C / 59–104°F
Optimal temp.range: 31–35°C / 88–95°F
Package sizes: 7 gram / 300 gram / 10 kg
Pitch rate: 30g per HL / 1.24 oz per BBL
Beer suggestions: IPA, Pale Ale, Farmhouse, Sours
* At high fermentation temperatures the flavor intensity will be medium, and at lower temperatures it will be low flavor intensity.
** For high gravity beers (above SG 1.080 or 19 Plato) double the pitch rate.
The Voss kveik comes from Sigmund Gjernes in Voss, Norway. Voss is situated south of the Jostedal glacier. Voss was somewhat isolated from the larger cities, and most people were farming and self-sustained. People shared kveik mainly with each other, and because of the distance to other settlements, the kveik was rarely mixed with other types. The Voss kveik is unique in taste and aroma, much because of the great work done by Sigmund and others to preserve the yeast throughout the years.
Pitch directly into wort by sprinkling it across the surface, or rehydrate yeast. For fermentation below 18°C/ 64°F, or high gravity, increase pitching rate to 60 g/HL or 2.48 oz/BBL.
Available in homebrew sachets (7 gram/0.25 oz per 20-30L/ 5-8 US gallons of wort) and brewery pouches (300 gram/10.5 oz per 1000 liter/264 US gallons of wort.