16 - Norwegian Wood, 1Kg version - Beer Recipe - Brewer's Friend

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16 - Norwegian Wood, 1Kg version

269 calories 27.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty Smoked Beer
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 15.8 liters
Pre Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Calvin Taylor/Haand Brygget Inspired
Calories: 269 calories (Per 330ml)
Carbs: 27.1 g (Per 330ml)
URL: http://haandbryggeriet.no/produktark/etikettside_norwegianwood/
Created: Friday October 13th 2017
1.087
1.021
8.7%
53.5
19.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg German - Smoked Malt1 kg Smoked Malt 37 3 20%
1 kg German - Munich Light1 kg Munich Light 37 6 20%
1 kg German - CaraAmber1 kg CaraAmber 34 23 20%
1 kg United Kingdom - Amber1 kg Amber 32 27 20%
1 kg United Kingdom - Pale 2-Row1 kg Pale 2-Row 38 2.5 20%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
17.90 g Northern Brewer17.9 g Northern Brewer Hops Pellet 7.8 Boil 55 min 25.05 33.3%
17.90 g Centennial17.9 g Centennial Hops Pellet 10 Boil 20 min 19.89 33.3%
17.90 g Galena17.9 g Galena Hops Pellet 13 Boil 5 min 8.51 33.3%
53.70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 kg Juniper Branches Water Agt Mash 2 hr.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
No
Loki (Kviek)
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Portland, Oregon 2015 Report (Available in 2016)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
2 1 4 3 0 10
A juniper infusion is made with juniper branches and this is used in place of water for mash and sparging.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 L Infusion -- 63 °C 60 min
Starting Mash Thickness: 2.6 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 13
Mash volume with grains 16.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 10.9 L) 8.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18 L) 15.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 12
Going into fermentor 12
Total: 21.7  
Equipment Profile Used: System Default
 
Notes

Yeast cultured from handbrygetts norwegian wood. ( I suspect I used safale us05 dry yeast with no noticible difference

All water is made into a tea from boiling juniper twigs torn up. as per http://www.garshol.priv.no/blog/324.html

http://allaboutbeer.com/article/homebrew-gruit-recipe/

I would not make this again, and use the normal recipe, non 1kg version

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  • Last Updated: 2018-04-19 07:23 UTC