Traditional Norwegian Farmhouse Ale - Kveik - Beer Recipe - Brewer's Friend

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Traditional Norwegian Farmhouse Ale - Kveik

151 calories 15.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Sahti
Boil Time: 120 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 11.0 °P (recipe based estimate)
Efficiency: 85% (brew house)
Source: Lars
Calories: 151 calories (Per 330ml)
Carbs: 15.9 g (Per 330ml)
URL: http://www.themadfermentationist.com/2017/03/hothead-juniper-and-right-proper.html?showComment=1488881352991#c5236696312944017896
Created: Tuesday March 14th 2017
12.2 °P
3.2 °P
4.8%
0.0
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg United Kingdom - Golden Promise2.5 kg Golden Promise 37 3 50%
2.50 kg German - Floor-Malted Bohemian Pilsner2.5 kg Floor-Malted Bohemian Pilsner 38 1.8 50%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
150 g Beroun Golding150 g Beroun Golding Hops Pellet 4 Boil 0 min 100%
150 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Protafloc Fining Boil 15 min.
 
Yeast
Omega Yeast Labs - HotHead Ale
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium High
Optimum Temp:
17 - 37 °C
Starter:
No
Fermentation Temp:
30 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Residual wort gravity - bottle at 1,015      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Infusion -- 68 °C 90 min
17 L Mash out. 21L sparge water. Mash & Sparge water infused with Juniper branches. Infusion -- 75 °C 10 min
Starting Mash Thickness: 3.46 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 17.3
Mash volume with grains 20.6
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 27.8 L) 18.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 39.2 L) 30
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 27
Going into fermentor 27
Total: 35.9  
Equipment Profile Used: System Default
 
Notes

http://www.themadfermentationist.com/2017/03/hothead-juniper-and-right-proper.html?showComment=1488881352991#c5236696312944017896

Lars Marius Garshol said...
Nice to see you playing with the traditional Norwegian yeasts! And thanks for the link.

Lowering the fermentation temperature probably doesn't affect the aroma much. Lab tests seem to indicate that both the Voss and Stranda kveiks produce much the same aroma at 25C, 30C, and 35C. (They didn't have the gear to check 40C easily.)

Just for the record: using berries that are not attached to branches in farmhouse ale seems to have been exceedingly rare. I think I've seen that in something like 2 out of 500 recipes. So adding berries isn't going to give a more traditional juniper flavour, if that's what you're looking for.

And, speaking of which, if you want to make a beer that's even stranger, and closer to what the yeast was originally used for, you could try changing the brewing process. Something like: infusion mash 2-3 hours at 72C, boil hops in 5-10% of the wort, don't boil the rest, pitch at 30-35C, ferment 48 hours before racking. With the no boil you have to sanitize the mash tun, including the juniper branches (dip them in boiling water). Mash and sparge water should be boiled juniper infusion, not water. Don't carbonate the beer, just let it build up a little CO2 to taste from the residual sugar. For malts, use 50% pils, 50% pale. A well-made beer of this type is really a thing of beauty and very unlike anything else.
March 7, 2017 at 5:09 AM

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  • Last Updated: 2017-07-18 17:48 UTC