Vossaøl (Traditional Norwegian Farmhouse Beer) - Beer Recipe - Brewer's Friend

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Vossaøl (Traditional Norwegian Farmhouse Beer)

255 calories 23.9 g 12 oz
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Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 180 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.29 gallons
Post Boil Size: 5.54 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 255 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)
Created: Thursday November 19th 2020
1.077
1.016
8.1%
24.8
5.3
5.6
33.53
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Viking - Pilsner Malt8 lb Pilsner Malt $ 1.20 / lb
$ 9.59 		37 1.9 50%
8 lb Viking - Pale Ale Malt8 lb Pale Ale Malt $ 1.20 / lb
$ 9.59 		37 2.5 50%
16 lbs / $ 19.18
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Artisan - Spalt60 g Spalt Hops $ 2.00 / oz
$ 4.22 		Pellet 4 Boil 60 min 24.83 100%
60 g / $ 4.22
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tbsp Lactic acid $ 1.25 / oz
$ 0.31 		Water Agt Mash 0 min.
10 g Wyeast - Beer Nutrient $ 2.33 / oz
$ 0.82 		Water Agt Mash 0 min.
1 each JUNIPER Water Agt Mash 3 hr.
$ 1.13
 
Yeast
Omega Yeast Labs - Hornindal Kveik OYL-091
Amount:
1 Each
Cost:
$ 8.99 / each
$ 8.99
Attenuation (custom):
80%
Flocculation:
High/Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
100 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 136 B cells required
$ 8.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal 154 °F 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 12.33 g | 49.3 qt) 8.54 34.2  
Mash volume with grains (equipment estimates 13.61 g | 54.4 qt) 9.82 39.3  
Grain absorption losses -2 -8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 10.08 g | 40.3 qt) 6.29 25.2  
Boil off losses -4.5 -18  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.54 22.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.54 g | 22.2 qt) 5.5 22  
Total: 8.54 34.2
Equipment Profile Used: System Default
 
Notes

Note: Infuse mash water with juniper twigs at 90C.

This beer is traditionally served flat straight from the fermenter. But in my opinion, beer is always best when its cold and carbonated. People in the Hornindal area brew a similar style of beer called kornøl, which is also worth checking out.



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  • Last Updated: 2020-11-19 00:42 UTC