Enjoy a lager-like profile without the wait!
Legend of Lutra™ is a recipe kit we have formulated to really let this unique and clean yeast/kveik strain shine. The simple malt base is inspired by the pervasive American Lager style and then bolstered with a small amount of light caramel malt to lend a golden hue, while a modest dose of hops provide just enough bitterness to balance. The real star of the show is Omega's Lutra™ kveik strain and its incredible versatility. Temperature control is not needed with this strain - ferment it at room temperature for a lager-like finish, or let it crank at 90F and you will be hard-pressed to find a flavor difference. This yeast strain is a game-changer and is legendary in its own right.
- Style: Hybrid Ale
- Fermentation Range: 68-95°F
- Original Gravity: 1.048
- SRM: 4
- IBUs: 15
- ABV: 5.1%
Aroma: Slightly bready malt notes with very faint caramel hints. No hop aroma. Clean fermentation profile with little to moderate ester profile depending on the fermentation temperature.
- Appearance: Deep golden straw color with good clarity. Bright white foam head with moderate persistence.
Flavor: Low to moderate malt flavors of fresh white sandwich bread with low bitterness and no hop flavor. Low yeast character with a nearly lager-like crispness. Low to medium-low fruity ester profile depending on fermentation conditions. Similar to American lagers.
- Mouthfeel: Light body, easy sipping with moderate effervescence. Quick finish with no lingering palette sensations.
Looking for the All-Grain Version?
|Total Time to Make||6 weeks|
|Beer Style||Hybrid Ale|
|Beer Recipe Kit Instructions||Click here for recipe kit instructions|
Notes from Brad, Northern Brewer Head Brewer:
“This recipe may seem overly simple, but that is for a reason. The true purpose of the intentionally basic grain bill and hop schedule is to highlight a truly unique yeast strain. Omega Yeast has released a single strain of Norwegian Kveik, and the results from this strain are truly impressive.
Originally isolated from Omega’s Hornindal Kveik yeast blend, Lutra™ is a rapidly fermenting yeast strain with an incredible neutral flavor expression within a wildly remarkable temperature range. Fermented at traditional ale temperatures around 68F, Lutra™ produces nearly lager-like beers with an exceptionally clean and crisp finish with minimal ester production. On the other end of the temperature spectrum in the low 90F range, Lutra™ remains quite clean yet expresses a gentle ester profile that brings to mind the flavors of a traditional Kolsch strain. In addition to its incredibly clean and crisp flavor profile, Lutra™ is an absolute beast with an insatiable hunger for malt sugars - full attenuation can be achieved in mere days. With lower temps, I have found that this recipe can attenuate in 4 days, while elevated fermentation temperatures pare this down to 3.
Of course, there are many factors that influence its performance, but it is a very rapidly fermenting yeast strain to be sure. Ensuring proper oxygenation will give the yeast cells everything they need to chow down on your wort to flip a batch at break-neck speed. Although temperature control is not particularly important, taking this strain up to normally forbidden heat levels will not be a detriment to this recipe. Go ahead, crank this one up and let it rip - you will be surprised at how quickly and cleanly Lutra™ gets the job done, and then it seems to magically drop out of suspension leaving a relatively clear beer in short order. It may be a “new” Kveik strain to most, but Lutra™ is certainly a legend in the making.”
Customer ReviewsWrite a review
This was an interesting beer to brew because the yeast were pitched at such a high temperature. The yeast were immediately active and almost over whelmed my primary. The beer is crisp and easy to drink.
I had high hopes for this Larger. It is way too sweet. Tastes like a liquid cup cake.
In the directions you should put alternative steps for those who are kegging instead of bottling. Had to research that if you are kegging you need to add the lime during secondary fermentation.