Frīja - Beer Recipe - Brewer's Friend

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Frīja

218 calories 19.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 13.6 liters
Post Boil Size: 12.4 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 218 calories (Per 330ml)
Carbs: 19.9 g (Per 330ml)
Created: Wednesday May 10th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Finland - Organic Pilsner Malt2.5 kg Organic Pilsner Malt 36 2 62.5%
500 g Finland - Wheat Malt500 g Wheat Malt 38 2 12.5%
500 g Flaked Oats500 g Flaked Oats 33 2.2 12.5%
250 g Viking - Rye Malt250 g Rye Malt 38 3.2 6.2%
250 g German - CaraHell250 g CaraHell 34 11 6.2%
4,000 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 7.59 25%
10 g Citra10 g Citra Hops Pellet 11 Boil 60 min 22.27 25%
5 g Azacca5 g Azacca Hops Pellet 15 Boil 60 min 15.18 12.5%
5 g Hallertau Mittelfruh5 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 1.38 12.5%
5 g Citra5 g Citra Hops Pellet 11 Boil 10 min 4.04 12.5%
5 g Azacca5 g Azacca Hops Pellet 15 Boil 10 min 5.51 12.5%
40 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Juniper Berries Flavor Boil 10 min.
1 each Orange Zest Flavor Boil 10 min.
1 each Grapefruit Peel Water Agt Boil 10 min.
10 g Gypsum Water Agt Mash 0 min.
 
Yeast
Mangrove Jack - Kveik Yeast M12
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
High
Optimum Temp:
20 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 67 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Helsinki, Finland
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.5 L Strike 67 °C 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 12
Mash volume with grains 14.6
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 9.8 L) 6.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 16.9 L) 13.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 11 L) 12.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 12.4 L) 11
Total: 18.5  
Equipment Profile Used: System Default
 
Notes

Certainly! Here's a recipe for a Scandinavian-inspired take on a fruity and hazy beer:

Ingredients:

  • 3 kg pilsner malt
  • 500 g flaked oats
  • 500 g wheat malt
  • 250 g rye malt
  • 250 g caramunich malt
  • 30 g hops (Saphir, Citra, Mosaic)
  • 10 g crushed juniper berries
  • 1 grapefruit (juiced and zested)
  • 1 orange (juiced and zested)
  • Kveik yeast (Voss)

    Instructions:
    1. Mash the grains in 16 liters of water at 66°C, and hold the temperature for 60 minutes.
    2. Sparge with 6 liters of water at 76°C to collect a total of 20 liters of wort.
    3. Bring the wort to a boil and add hops as follows:
      • 10 g Saphir, 10 g Citra, and 10 g Mosaic at 15 minutes
      • 10 g Saphir, 10 g Citra, 10 g Mosaic, and 10 g crushed juniper berries at 10 minutes
      • 10 g Saphir, 10 g Citra, 10 g Mosaic, and the zest of one grapefruit and one orange at 5 minutes
    4. Turn off the heat and add the juice of both the grapefruit and the orange.
    5. Chill the wort to 30-35°C and pitch the kveik yeast.
    6. Allow fermentation to proceed for up to 48 hours at room temperature (20-25°C), or until fermentation is complete.
    7. Once fermentation is complete, transfer the beer to another container and let it settle for another week at a slightly lower temperature.
    8. Cold-crash and bottle or keg.

      This beer features the unique flavor of juniper berries, which are popular in Scandinavian cuisine. Additionally, the use of kveik yeast will impart an even more unique flavor profile, with a notable orange and grapefruit flavor, and a subtle hop bitterness that is well-balanced with the sweetness of the malt. Enjoy!
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  • Last Updated: 2024-01-17 18:49 UTC