Not having a cooling solution for my fermenter to produce a true lager, I decided to have a crack at using Lutra Kveik yeast to replicate the style last summer. Sweeter pilsners make me feel sick and piss me off so I was aiming for a VERY dry pilsner style lager with a pronounced but not overpowering bitterness (like Jever or Rattenhund).
I think this turned out quite well, would definitely make again with some minor tweaks. The kveik was pretty clean tasting for something that ferments at room temperature, not as clean as a true lager of course. Hops were on the heavier side so helped to mask the esters from the yeast.
A good pint for the summer if I say so myself. Na zdravi, prost!
for a ~16L batch:
I used Barrett Burston for cost, maybe I will shell out and try Weyermann floor malted Bohemian for a treat next time
Starting with 23L, mash at around 68C for 60 minutes. Boil for 60 minutes, adding some yeast nutrient and whirlfloc in the last 15. Cool to below 30C, transfer to fermenter then pitch yeast.
The Kveik fermented very quickly, similar to what I had observed with S-04, US-05 and Nottingham. Most vigorous activity occurred in the first three days, then steady bubbles for the next six or so. I transferred to containers after about 10 days.