IDEA
In my never ending search for new kveik strains I came across Jovaru™, which had quiet the publicity in the past few years. Jovaru™ is a Lithuanian yeast strain originated in the JOVARU® Brewery, which is run by the famed brewer Aldona Udriene’s also known as “the queen of Lithuanian farmhouse beer”. The yeast tested positive for the STA1 gene, which indicates that it can metabolize dextrins, thus resulting in a higher attenuation.
The description published by Omega Yeast list lemon pith and black pepper character combined with a soft mouthfeel, which makes the yeast ideal for Belgian style beers.
Recipe
I was eager to try it out in a Saison. I used my usual light Saison recipe for this experiment, however I had to substitute some Styrian Goldings for Lemondrops as I run out of them.
Stats:
Est. OG: 1.046
Est. FG: 1.006
ABV 5.2%
Color: 5.6 SRM
IBU: 32.2
Est. Brewhouse Efficiency: 80%
Boil-Time: 75 minutes
Water Profile: Antwerp/Belgium
| Name | Temperature (Metric) | Temperature (US) | Time (minute) | |||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Mash In | 66.9C | 152.42F | 60 | |||||||
| Mash Out | 75.6C | 168.08F | 10 | |||||||
| Boil | 100C | 212F | 75 |
| Name | Weight (Metric) | Weight (US) | Percentage | |||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Weyermann Pilsner | 2 kg | 4.41 lb | 55.6% | |||||||
| Weyermann Pale Wheat | 0.7 kg | 1.54 lb | 19.4% | |||||||
| Weyermann Vienna | 0.7 kg | 1.54 lb | 19.4% | |||||||
| Weyermann Caramunich I | 0.2 kg | 0.44 lb | 5.6% |
| Name | Weight (Metric) | Weight (US) | IBU | Alpha Acid | Time (minute) | |||||
|---|---|---|---|---|---|---|---|---|---|---|
| Magnum | 14g | 0.49 oz | 23.7 | 12.5% | 60 | |||||
| Styrian Golding | 25g | 0.88 oz | 5.4 | 3.2% | 15 | |||||
| Styrian Golding | 5.7g | 0.2 oz | 0.5 | 3.2% | 5 | |||||
| Lemondrop | 19g | 0.67 oz | 2.6 | 5.1% | 5 |
| Name | Producer | Type | Style | Dry Alternatives | Liquid Alternatives | |||||
|---|---|---|---|---|---|---|---|---|---|---|
| Jovaru | YeasterBunny | Dry | Jovaru Kveik | - | Omega Yeast - Jovaru |
| Strike Water (Metric) | Strike Water (US) | Sparge Water (Metric) | Sparge Water (US) | Ca | Mg | Na | SO4 | Cl | HCO3 | |
|---|---|---|---|---|---|---|---|---|---|---|
| 23.6L | 6.23 gal | 5L | 1.32 gal | 90 ppm | 11 ppm | 37 ppm | 84 ppm | 57 ppm | 76 ppm |
| Name | Weight (Metric) | Weight (US) | Time (minute) | |||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Yeast Nutrient | 1g | 0.04 oz | 15 | |||||||
| Supermoss | 4g | 0.14 oz | 15 | |||||||
| L-Ascorbic Acid | 3g | 0.11 oz | Strike Water before mash |
Brewday
A day before the brewday, I collected the RO water, so in the morning I only had to crush the malt.
This was my third brewday with the changed water ratio. Just like before, mixing the grains to the strike water was much easier.
20 Minutes into the mash I checked the pH of the wort. The measured value was well above the optimum range, so I added 5ml of 80% strong lactic acid. This lowered down the pH to a value of 5.29.
After the iodine test showed that there was no more starch for the enzymes to convert, I took the pre-boil gravity reading. The pre-boil gravity was 1.039, just above the predicted 1.038.
After the pre-boil measurement, I boiled for 75 minutes, then I added the hops at the times stated in the recipe.
When the boil was done, I cooled down the wort, transferred it to the fermenter and pitched the yeast. I also measured the original gravity, which (after correction) was 0.002 points below the predicted 1.046.
The fermentation temperature was between 25.9℃ (78.62℉) - 32.8℃ (91.04℉), with an average of 27.5℃ (81.5℉).
Please note that the gravity readings by my iSpindel are used for the tracking of the fermentation and should not be taken as specific gravity.
The final gravity of the beer was really dry, just as expected, based on the description of the yeast. With a value of 1.005, which was 0.001 point below the predicted 1.006.
Tasting
First week: The beer had a citrusy, semi-sweet smell similar to that of a milkshake IPA. Flavor-wise it was mainly citrus, very similar to what a voss kveik would add to a beer, just stronger. The mouthfeel was the biggest surprise. Even though the beer had a very low final gravity, it was sweet and full. Definitely had a milkshake like texture and flavor.
Later on: I could not notice any change in the taste or texture of the beer over the weeks.
Conclusion
The Jovaru™ is a strain description by Omega states the following “…citrusy esters and restrained phenols, expect lemon pith and black pepper character, and a soft mouthfeel…”. The citrusy notes were prominent from the first day. However, I was unable to detect any black pepper notes (although this might be because of my lack of ability to do so). The yeast is recommended for Belgian ale, but I don’t think it makes a great match for a Saison (this was one of the reasons why I wanted to use it in one), nor would it be good for dark ales. On the other hand I think it’s a perfect match for milkshake IPAs and witbiers for which the producer already released a recipe.