Kveik Foundation Beer Ingredient Kit
- Stock: In Stock
- Code: GEB3461
Kveik Foundation Beer Ingredient Kit
Kveik is a collective term for a family of strains of brewing yeast that has been used in Norwegian farmhouse brewing for generations. It is an incredibly robust yeast that can effectively ferment beer at high temperatures with a very clean flavour profile, often adding a subtle mandarin flavour, to accentuate this flavour we have provided the beautiful Australian hop Eclipse to really make this flavour shine. This kviek yeast is a monster yeast for fermentation time, often completing fermentation in less than 48 hours.
Kveik Beer Ingredient Kit contains:
3 x 1.2kg Light Liquid Malt
1 x Isomerised hop extract : 40 ibu’s
3 x 20g Eclipse hop tea bags
1 x Lallemand Voss Kviek Ale Yeast
You can alter the volumes to achieve different ABV, and we have provided examples for 20 and 25 litre format below:
25 Litres
Starting Gravity: 1042
Final Gravity: 1008
ABV: 4.4%
20 Litres
Starting Gravity: 1053
Final Gravity: 1011
ABV: 5.5%
Delivery from Get Er Brewed
Your order will be dispatched from our warehouse and delivered by your choice of courier service that we provide.
Please click on the link below for more information on the available delivery services.
DELIVERY INFO
Once your order has been packed and is ready for delivery, our team will inform you of the dispatch date and the delivery reference number.
Weight Limits:
The weight limit is 30kg for DPD and 70kg for DHL, either by volumetric or actual, whichever is greater. (Remember, a large packing box weighs 1kg of that total weight).
For products or orders over these weights, the PALLET SHIPPING option is available.
We
try our utmost to package professionally and keep your items as safe as
possible. If your parcel arrives damaged, please ensure you sign for it
as received damaged and send us a brief description of what has happened
and a few pictures so we can provide the courier with feedback to
resolve.
For any more information, please contact us at 0800 2289 433 or send an email to [email protected].