Old Norwegian Farmhouse Ale - Beer Recipe - Brewer's Friend

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Old Norwegian Farmhouse Ale

208 calories 18.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Other Smoked Beer
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Endre - Norway
Calories: 208 calories (Per 330ml)
Carbs: 18.8 g (Per 330ml)
Created: Thursday February 21st 2019
1.068
1.013
7.3%
15.4
15.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg Munich1.5 kg Munich 37 6 25.2%
0.50 kg Bestmalz - Rye Malt0.5 kg Rye Malt 38 3.1 8.4%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 8.4%
0.20 kg Belgian - Special B0.2 kg Special B 34 115 3.4%
0.20 kg Aromatic Malt0.2 kg Aromatic Malt 35 20 3.4%
0.05 kg United Kingdom - Roasted Barley0.05 kg Roasted Barley 29 550 0.8%
3 kg Maris Otter home smoked with alder wood - US - Maris Otter home smoked with alder wood - Maris Otter Pale3 kg US - Maris Otter home smoked with alder wood - Maris Otter Pale 38 5 50.4%
5.95 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 15 Boil 60 min 15.42 100%
10 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Pors / Sweetgale Herb Boil 10 min.
2 g Johannesurt / St. Johns wort Herb Boil 10 min.
5 g Yarrow Herb Boil 10 min.
10 g Oak Cubes Medium Toast Flavor Kegging 30 days
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
20 - 37 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 286 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.13 Volumes
 
Target Water Profile
Oslo water
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
12 L Infusion -- 65 °C 60 min
Temperature -- 76 °C 10 min
17 L Sparge -- 76 °C 45 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 14.9
Mash volume with grains 18.8
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 20.7 L) 19
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 23
Going into fermentor 23
Total: 33.9  
Equipment Profile Used: System Default
 
Notes

The Maris Otter is cold smoked for two hours using alder wood
(whole, not krushed)
Let the malt breathe for 1-2 days before mashing. It is best not to store the smoked malt long term.

The finished beer should be fined with gelatine and racked off the kveik sediment.

For a modern twist, add:
10g Cascade @60 min
50g Cascade @10 min
25g Cascade dry hop

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  • Last Updated: 2022-11-03 12:48 UTC