Rongoteus Nordic Rye Kveik Beer Kit - Extract

Unleash your inner brewmaster with the Rongoteus Nordic Rye Kveik Beer Kit. This isn't just any beer kit; it's a journey back in time to the ancient Nordic Kveik style of brewing. You'll be following in the footsteps of the Norse gods, specifically Rongoteus, the deity of rye harvesting.

This kit is a celebration of rye, a grain with a rich, earthy flavor that's been a staple in brewing for centuries. With 1.75 lbs. of Rye Malt, your brew will have a robust, hearty base. The 5 lbs. of Pilsen Dry Malt Extract and 3.3 lbs. of Munich Liquid Malt Extract add depth and complexity to your beer, giving it a well-rounded, full-bodied profile.

But the magic doesn't stop there. The 8 oz. of Caramel Malt 60L imparts a hint of sweetness, balancing the earthiness of the rye. The 4 oz. of Chocolate Malt adds a touch of richness and a hint of color, making your beer as pleasing to the eye as it is to the palate.

The hop profile of this kit is a blend of 1 oz. Fuggle Hops and 1 oz. East Kent Golding Hops. These traditional English hops lend a mild bitterness and a touch of floral and earthy notes, perfectly complementing the robust rye and malt flavors.

But what truly sets the Rongoteus Nordic Rye Kveik Beer Kit apart is the Voss Kveik Yeast from Lallemand. This is our first beer kit to use this unique yeast, which ferments at a higher temperature and imparts a distinct citrusy flavor, adding a refreshing twist to your brew.

So, are you ready to embark on your brewing adventure? With the Rongoteus Nordic Rye Kveik Beer Kit, you're not just making beer; you're crafting a piece of history. Brew it, taste it, and savor the rich flavors of the past in every sip.

1. Heat 2-3 gallons of water to 155°F.
2. Place grains in a grain bag and steep in the hot water for 30 minutes.
3. Remove the grain bag, sparge (rinse) with hot water, and discard.
4. Turn off heat and add the dry and liquid malt extracts and still until evenly dissolved. 
5. Return to heat and bring wort to a rolling boil.
6. Add the hops according to the hop schedule.
7. Boil for 60 minutes, stirring occasionally.
8. At 15 minutes remaining add Yeast Energizer / Irish Moss Combo Packet.
9. Cool the wort to around 80°F. An immersion chiller or ice bath works well for this.
10. Transfer the wort to a sanitized fermenter and top off with clean, filtered water to 5 gallons.
11. Pitch the yeast and seal the fermenter.
12. Ferment at 77°F or above for 14-21 days or until fermentation is complete. It may help to wrap your fermenter with a blanket or heating with a brew belt for this beer as this yeast does well with higher temperatures.
13. Transfer to a bottling bucket and stir in 5 oz. priming sugar. Mix until evenly distributed then bottle your beer.
14. Once bottled, allow 2 weeks to carbonate in a cool, dark room. Enjoy!

*LalBrew Voss™ supports a wide range of fermentation temperatures between 25-40° C (77-110°F) with a very high optimal range of 35-40°C (95-104°F). Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days.