Como piensa fermentar a que temperatura?

 

I think that would work. Give it a go, and let us know what you get.

 

It will be a fine beer, not "exciting" but I am pretty sure that you don't want an exciting beer. Nice, mild bitterness with a good fruity citrus/grass aroma. Just keep the 60 minute bittering addition smaller, like 15 grams in 20 liters, plus or minus 100%.

 

Lo bueno de voss es la claridad
4 dias a 3C

 

There won't be a lot of malt flavor to cover up the kveik esters, but I agree it looks like a fine beer! I would also opt for a bigger late boil hop addition to create additional aroma/flavor. Instead of a 5 minute addition have you considered adding them at flameout and doing a 15-20 minute hop stand? More of the volatile hop compounds that contribute to aroma will survive fermentation and make it into your drinking glass

 

Yup I'd throw 400g of Munich in for some malt support and to add some sweetness to ballance the kviek bite/bitterness.

 

I think you need to ask yourself what you want to achieve from this beer

Seeing what haulertau Blanc tastes like when doing a smash with kviek I'm imagining some white wine notes and a dryish beer with a citrus twist.
Than maybe smash is perfect even adding some cane sugar to make it a bit thin and snappy? Your call.

Um 5 minutes or flame out Na not much difference just a couple ibus.

 

I'm with Don, go light on the bitter dose then double up on the aroma and Hallertau is gonna be good in my book...whatdaaya call that in Africa....a savanna mower?

 

Es cierto la cerveza normalmente llega 1005-1007 con 27C evitaras el barrido de aromas de la cerveza debiera ser bastante aromática a cítricos y como dicen seca.
Con respecto al agregado de azucar creo que solo seguira aumentando %ABV posiblemente pudiera agregar un poco de lactosa.
Recuerde que es una variedad de levadura muy activa incluso a 2,5 bares podría romper sus botellas.

 

It is true that beer normally arrives 1005-1007 with 27C avoiding the sweeping of aromas of beer should be quite aromatic to citrus and as they say dry.
With regard to the addition of sugar I think that only continued to increase %ABV possibly could add a little lactose.
Remember that it is a very active yeast variety even at 2.5 bars could break your bottles.

 

If the fermentation temperature is 28C or less even 20 the fermentation does not stop but it is no longer as tumultuous as at 32C and that is why possibly its final density is more normal.
With respect to the addition of lactose, which is a non-fermentable sugar and this will soften giving a little unctuousness to the palate. Aggregate ratio between 2% and 5%. Go ahead and tell us how it went.
Best regards