Phoenix1854
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- Jul 1, 2020
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After initial great results with Omega dry Lutra Kveik on a New Zealand Pilsner, I figured I’d try it with a Baltic porter. This beer had an OG of 1.077, but only attenuated to roughly 1.029. The recipe was as follows:
50% Munich
40% Pilsner
7.5% Briess Extra Special
1% De-bittered black malt
0.8% Crisp Chocolate
3 oz Lactose
Mashed at 154
Pitched and Fermented at 69 F
Expected FG: 1.018-1.020
Has anyone had any issues with attenuation when brewing darker beers with Lutra? I have heard some anecdotal evidence regarding attenuation issues with stouts and porters, but with it being a fairly new strain, though I’d ask.
The beer tastes really good and I’m moving forward with kegging, but likely will not use Lutra with any dark beers moving forward.
50% Munich
40% Pilsner
7.5% Briess Extra Special
1% De-bittered black malt
0.8% Crisp Chocolate
3 oz Lactose
Mashed at 154
Pitched and Fermented at 69 F
Expected FG: 1.018-1.020
Has anyone had any issues with attenuation when brewing darker beers with Lutra? I have heard some anecdotal evidence regarding attenuation issues with stouts and porters, but with it being a fairly new strain, though I’d ask.
The beer tastes really good and I’m moving forward with kegging, but likely will not use Lutra with any dark beers moving forward.
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