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WLP518 Opshaug Kveik Ale Yeast

  • Yeast: Ale
  • Organic Strains

ATTENUATION :

69% - 80%

FLOCCULATION :

Medium to High

ALCOHOL TOLERANCE :

Very High (15%+)

FERMENTATION TEMPERATURE :

77° - 95° F
25° - 35° C

STA1 :

Negative

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Description

Sourced from our friend Lars Marius Garshol, this Kveik strain was isolated from a mixed culture which belonged to Harald Opshaug, a farmhouse brewer in Stranda, Norway. This strain was originally used in the 1990s to produce several kornøl-style beers.

  • It is a clean fermenting yeast and has tolerated temperatures up to 95°F (35°C) while finishing fermentation within three to four days.
  • The hop-forward, clean characteristics of this strain make it ideal for IPAs and pale ales.
  • Ideal for use when you have little to no temperature control of your fermentation.
 

Learn more about White Labs Yeast


Pitch Rate Calculator
R&D on Kveik Strains
Learn more about how White Labs Brewing Co used WLP518 in our fermented Pizza Dough
Mashout Magazine: Unlocking Flavor: Using Beer Yeast WLP518 Kveik in Pizza Dough

  • Part No: WLP518
  • Part Name: WLP518 Opshaug Kveik Ale Yeast
  • Also Available in Organic: Yes
  • STA1 QC Result: Negative
  • Type: Core
Check out beer data from White Labs Brewing Co using this strain

Suggested styles for WLP518 Opshaug Kveik Ale Yeast
  • American IPA
  • Blonde Ale
  • Double IPA
  • Hazy/Juicy IPA
  • Pale Ale
  • Porter
  • Red Ale
  • Stout