Juniper Infused Beer Recipe | All Grain Experimental Beer | Brewer's Friend
Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Juniper Infused

246 calories 25.7 g 12 oz
Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 15 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 73% (brew house)
Source: https://www.brewingnordic.com/new-nordic-beer/brewing-techniques-juniper-spruce-fir-and-pine/
Calories: 246 calories (Per 12oz)
Carbs: 25.7 g (Per 12oz)
Created: Saturday August 20th 2022
1.074
1.019
7.2%
2.2
4.4
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb American - Pilsner15 lb Pilsner 37 1.8 100%
15 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.10 oz Cascade2.1 oz Cascade Hops Pellet 7 Boil at 212 °F 15 min 2.15 100%
2.10 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.87 gal Strike 152 °F 152 °F 120 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 152 °F
 
Yeast
Escarpment Labs - Voss Kveik
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
High
Optimum Temp:
77 - 107 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 131 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-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

Original gravity: 1.075 (18.2ºP)
Final gravity: 1.018 (4.6ºP)
Alcohol by volume: 7.5 %
IBU: 10

Malts:
4.9 kg Pilsner malt (75 % of malt)
1.6 kg wood smoked malt (25 %)
10–12 liters of juniper branches, or 2–4 liters of spruce or fir tips
20–40 g of medium-alpha hops for 10 IBU (hop tea)
Kveik or ale yeast

Make an infusion from the juniper branches, spruce tips or fir tips with enough water for the mash. Let the branches or tips infuse for 2–3 hours. Before mashing in, heat the infusion high enough to arrive at a mash temperature of 66–68°C (151–154°F). Keep the mash at this temperature for 45 minutes.

Once you have mashed in, add more hot water onto the spent branches or tips to make an infusion for sparging. At this point, prepare the hop tea: Boil the hops in a small amount of water for one hour, and then dump the whole tea into the mash. Use around one liter of water per 30 grams of hops (quart per ounce). Note: this method gives roughly half of the bitterness of a typical wort boil.

Raise the mash to 70–72°C (158–162°F), and hold at this temperature for half an hour. Then raise to 75–78°C (167–172°F) for the final 30 minutes. Begin lautering, and recirculate until the wort runs clear. Sparge with 75–78°C (167–172°F) juniper infusion until 20 liters is collected.

Brewer's Friend Logo
Last Updated and Sharing
 
312
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-08-20 13:30 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top