Vello's Gotlandsdricke - Beer Recipe - Brewer's Friend

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Vello's Gotlandsdricke

152 calories 11.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Other Smoked Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.36 gallons
Post Boil Size: 5.53 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Charlie Papazian
Hop Utilization: 99%
Calories: 152 calories (Per 12oz)
Carbs: 11.7 g (Per 12oz)
Created: Saturday March 11th 2023
1.047
1.006
5.3%
16.1
9.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb Weyermann - Beech Smoked Barley5.5 lb Beech Smoked Barley 35 2.7 55.6%
1.65 lb Munich1.65 lb Munich 37 6 16.7%
1.65 lb American - Pale 2-Row1.65 lb American - Pale 2-Row 37 1.8 16.7%
1.10 lb Rice Hulls1.1 lb Rice Hulls 0 0 11.1%
9.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 8 Boil 15 min 8.1 66.7%
0.25 oz Northern Brewer0.25 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 7.95 33.3%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6.60 each Juniper Boughs Herb Other 1 hr.
1.20 g Chalk Water Agt Mash 1 hr.
5.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
1.50 g Salt Water Agt Mash 1 hr.
22.14 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
- Baking Yeast
Amount:
20 Grams
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 77 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 4.89 psi       Temp: 42 °F       CO2 Level: 1.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 15 15 100 50 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.75 gal Boil Juniper Boughs Steeping 158 °F 152 °F 60 min
Skip Step When Ready Strike -- -- 120 min
5.4 gal Proteinase Strike 134 °F 132 °F 30 min
Alpha Amylase Infusion 153 °F 153 °F 30 min
Mash Out Infusion 167 °F 167 °F 15 min
2.8 gal Sparge Sparge 170 °F 170 °F 20 min
Starting Mash Thickness: 2.2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.2 qt/lb 5.45 21.8  
Mash volume with grains 6.24 24.9  
Grain absorption losses -1.24 -5  
Remaining sparge water volume (equipment estimates 2.57 g | 10.3 qt) 2.4 9.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.53 g | 26.1 qt) 6.36 25.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.53 22.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.53 g | 22.1 qt) 5 20  
Total: 7.85 31.4
Equipment Profile Used: System Default
 
Notes

https://www.homebrewersassociation.org/homebrew-recipe/vellos-gotlandsdricke/

https://beerandbrewing.com/style-school-gotland-s-drink-the-elusive-smoked-ale-of-sweden/

https://beercreation.com/bread-yeast-brewing/

Adding .5 Gal to Juniper Boiling step because of Grainfather Sparge Heater deadspace of 2 Liters (.5 gallons)

FERMENTING UNDER PRESSURE: 12PSI until activity stops

  • Used beech smoked instead, as I could not find the called for
    birch smoked malt, or its closest alternative maple smoked malt.

  • Adding "Skip When Ready" step to mash profile to give time between boiling juniper boughs and heating mash water.



    5 lb. (2.3 kg) Birch smoked pale malt
    1.5 lb. (680 g) Munich malt
    1.5 lb. (680 g) pale malt
    3/4 oz. (21 g) Northern Brewer, 8% a.a. @ 60 min (6 HBU/168 MBU)
    1 oz. (28 g) German Hallertauer Mittelfrüh, 4% a.a. @ 15 min (4 HBU/112 MBU)
    6 10–12 in. (25–30 cm) boughs/branches of juniper for brewing water (the ones I used were laden with green berries). Juniper is not cedar. The needles on these branches were very thorn-like and difficult to handle without gloves.
    4 10–12 in. (25–30 cm) boughs/branches of juniper for base water and lautering
    1/4 tsp. (1 g) powdered Irish moss
    3/4 cup (175 mL) corn sugar (priming bottles) or 0.33 cups (80 mL) corn sugar for kegging
    1 cm2 (0.16 in.2) fresh compressed “cake” yeast. Of course you may use lager or ale yeast, but keep in mind this recipe attempts to be true to style.

    1. Boil four boughs of juniper branches in 6.5 gal. (25 L) of water for one hour. After removing the spent branches, use the water for mashing and sparging. A step infusion mash is employed to mash the grains.

    2. After mashing, place 2 branches of juniper on the bottom of the lauter vessel and lauter and sparge with 3.5 gal. (13.5 L) of 170° F (77° C) juniper water.

    3. Strain and sparge the wort into a sanitized fermenter. Bring the total volume to 5 gal. (18.9 L) with additional cold juniper water if necessary. Pitch the yeast when temperature of wort is about 65° F (18° C).

    4. Ferment at about 65° F (18° C) for about one week or until fermentation shows signs of calm and stopping. Rack from primary to a secondary, and if you have the capability, “cellar” the beer at about 55° F (12.5° C) for about one week.
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  • Last Updated: 2023-03-12 04:25 UTC