White Labs - Opshaug Kveik Ale Yeast WLP518 - Yeast

Type: Ales

Form: Liquid

Flocculation: Medium

Laboratory: White Labs

Attenuation: 75%

Alcohol Tolerance: Medium

Minimum Temperature: 77°F

Maximum Temperature: 86°F

Most Used In:

Style	Recipes
American IPA	114
Specialty IPA: New England IPA	70
American Pale Ale	63
Blonde Ale	28
American IPA	16
Double IPA	15
Cream Ale	14
Russian Imperial Stout	14
Imperial Stout	13
American Wheat Beer	13
Sweet Stout	13
American Stout	11
Specialty IPA: Rye IPA	10
Experimental Beer	10
American Amber Ale	9
Imperial IPA	8
American Porter	7
International Pale Lager	7
Specialty IPA: White IPA	7
Specialty IPA: Red IPA	6
German Pilsner (Pils)	6
American Pale Ale	6
Weissbier	5
Bohemian Pilsener	5
Irish Red Ale	5
Festbier	5
Fruit Beer	5
American Brown Ale	4
Sahti	4
Berliner Weisse	4
Winter Seasonal Beer	4
Strong Bitter	3
Märzen	3
Helles Bock	3
Blonde Ale	3
Munich Helles	3
Spice, Herb, or Vegetable Beer	3
American Light Lager	3
English IPA	3
Mixed-Style Beer	3
Gose	3
British Golden Ale	3
Bière de Garde	2
Clone Beer	2
English IPA	2
Wheatwine	2
Common Cider	2
Saison	2
Specialty Smoked Beer	2
Standard American Lager	2
Ordinary Bitter	2
Autumn Seasonal Beer	2
Rauchbier	2
Scottish Heavy	2
Specialty IPA: Black IPA	2
Berliner Weisse	2
Schwarzbier	2
German Pils	1
Other Fruit Melomel	1
Belgian Specialty Ale	1
American Lager	1
Kölsch	1
Belgian Tripel	1
Czech Premium Pale Lager	1
Belgian Dark Strong Ale	1
German Leichtbier	1
Extra Special/Strong Bitter (ESB)	1
Classic Style Smoked Beer	1
Irish Extra Stout	1
Wee Heavy	1
Vienna Lager	1
Scottish Export	1
Cream Ale	1
English Porter	1
Northern English Brown	1
Specialty Fruit Beer	1
Oatmeal Stout	1
Flanders Red Ale	1
Australian Sparkling Ale	1
Dark Mild	1
Bière de Garde	1
Altbier	1
Tropical Stout	1
American Stout	1
Vienna Lager	1
Fruit Lambic	1
Doppelbock	1
Sweet Stout	1
Oktoberfest/Märzen	1
Other Specialty Cider or Perry	1
Czech Pale Lager	1
Spice, Herb, or Vegetable Beer	1
Belgian Pale Ale	1
Cyser (Apple Melomel)	1
Baltic Porter	1
English Barleywine	1

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