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Norwegian Raw Ale

Method: All Grain
Style: Experimental Beer
Boil Time: 0 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 20.07 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 146 calories (Per 330ml)
Carbs: 13.8 g (Per 330ml)

Created: Saturday July 30th 2022

Original Gravity:

1.048

Final Gravity:

1.010

ABV (standard):

5.1%

IBU (tinseth):

14.4

SRM (morey):

3.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.50 kg	German - Pale Ale2.5 kg Pale Ale	39	2.3	50%
2.50 kg	German - Pilsner2.5 kg Pilsner	38	1.6	50%
5 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
15 g	Magnum15 g Magnum Hops		Pellet	15	Boil	15 min	14.42	100%
15 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
15 g	Magnum (Pellet) 15 g Magnum (Pellet) Hops		14.42	100%
15 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
15 L	Strike	73 °C	67 °C	60 min
		--	78 °C	15 min
		--	82 °C	15 min
15 L	Sparge	--	80 °C	--
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 20 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
100 g	Juniper branches		Other	Mash	90 min.

Yeast

White Labs - WLP521 Hornindal Kveik Ale Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	79%	Flocculation:	High
Optimum Temp:	22 - 37 °C	Starter:	No
Fermentation Temp:	35 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 83 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

To make it clear, raw ale -> No boil :)

Sanitize juniper branches by dipping into boiling water. Also sanitize other equipment that might bring contamination (you're supposed to sanitize everything but I don't think I'll sanitize everything).

Cover bottom of the mash tun with juniper branches and do the mashing. Meanwhile, take 5-10% of the wort and boil the hops separately. Add the hopped wort back (obviously filtered) while sparging.

Pitch the yeast when wort is cooler than 40C and bottle after 2 days :)

Resources:
http://www.themadfermentationist.com/2017/03/hothead-juniper-and-right-proper.html?showComment=1488881352991#c5236696312944017896
https://www.brewingnordic.com/farmhouse-ales/norwegian-farmhouse-ale-hornindal/
https://www.brewersfriend.com/homebrew/recipe/view/467008/traditional-norwegian-farmhouse-ale-kveik
http://chopandbrew.com/recipes/norwegian-raw-ale-homebrew-recipe/
https://escarpmentlabs.com/blogs/resources/traditional-norwegian-kornol-recipe

Last Updated and Sharing

740

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Brews

Public: Yup, Shared
Last Updated: 2022-08-02 17:52 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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