Stauffbier
Well-Known Member
Have any of you fermented a big RIS with LalBrew Voss Kveik? Any info on flavor profiles, alcohol tolerance, and fermentation temps would be appreciated..
Nice to see another El Pasoan here brewing, thats a huge grain bill man, 33 lbs is a monster, did you use any sugar to drive the abv up and slim it down a little?So this bottomed out at 1.039, which isn’t bad. I was expecting 1.035, so not far off. That is most certainly recipe driven and not a yeast issue. I went heavy on roast this year. Surprisingly, it’s not overly sweet. The hop bitterness and heavy amount of roasted malts have balanced it out very nicely. It clocks in at 11%. Lots of coffee and bitter dark chocolate notes. The most impressive part is how smooth it is, considering I fermented at 95F. I don’t intend to make Kveik my new RIS “house strain”, but I don’t regret giving it a try. After 3 weeks on the yeast, today I transferred it to a freshly dumped Journeyman - Silver Cross whiskey barrel. I’ll keg it in a few weeks. The sample is tasting a treat this evening. Thanks for all the input, friends. Cheers!
Nice to see another El Pasoan here brewing, thats a huge grain bill man, 33 lbs is a monster, did you use any sugar to drive the abv up and slim it down a little?
Very cool brew ! Keep us posted on the final results. Sometimes its hard to take the decision to make something so different... especialy with a beer involving lots of time like that one but the results can be rewarding. Good job !
It did a fantastic job. Very clean. No hot alcohol. Just tapped the keg a few days ago.You won’t be disappointed, it does it all. I have brewed 9 beers from a barley wine to stout to a fake lager (actualy Krispy not Voss) it has preformed amazingly for all. I am actually planing a utopia style extreme beer using it as the base then super high gravity for anything that is left.
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