Vello's Gotlandsdricke

https://www.homebrewersassociation.org/homebrew-recipe/vellos-gotlandsdricke/

https://beerandbrewing.com/style-school-gotland-s-drink-the-elusive-smoked-ale-of-sweden/

https://beercreation.com/bread-yeast-brewing/

Adding .5 Gal to Juniper Boiling step because of Grainfather Sparge Heater deadspace of 2 Liters (.5 gallons)

FERMENTING UNDER PRESSURE: 12PSI until activity stops

• Used beech smoked instead, as I could not find the called for
  birch smoked malt, or its closest alternative maple smoked malt.
  
  
• Adding "Skip When Ready" step to mash profile to give time between boiling juniper boughs and heating mash water.
  
  
  
  5 lb. (2.3 kg) Birch smoked pale malt
  1.5 lb. (680 g) Munich malt
  1.5 lb. (680 g) pale malt
  3/4 oz. (21 g) Northern Brewer, 8% a.a. @ 60 min (6 HBU/168 MBU)
  1 oz. (28 g) German Hallertauer Mittelfrüh, 4% a.a. @ 15 min (4 HBU/112 MBU)
  6 10–12 in. (25–30 cm) boughs/branches of juniper for brewing water (the ones I used were laden with green berries). Juniper is not cedar. The needles on these branches were very thorn-like and difficult to handle without gloves.
  4 10–12 in. (25–30 cm) boughs/branches of juniper for base water and lautering
  1/4 tsp. (1 g) powdered Irish moss
  3/4 cup (175 mL) corn sugar (priming bottles) or 0.33 cups (80 mL) corn sugar for kegging
  1 cm2 (0.16 in.2) fresh compressed “cake” yeast. Of course you may use lager or ale yeast, but keep in mind this recipe attempts to be true to style.
  
  
  1. Boil four boughs of juniper branches in 6.5 gal. (25 L) of water for one hour. After removing the spent branches, use the water for mashing and sparging. A step infusion mash is employed to mash the grains.
     
     
  2. After mashing, place 2 branches of juniper on the bottom of the lauter vessel and lauter and sparge with 3.5 gal. (13.5 L) of 170° F (77° C) juniper water.
     
     
  3. Strain and sparge the wort into a sanitized fermenter. Bring the total volume to 5 gal. (18.9 L) with additional cold juniper water if necessary. Pitch the yeast when temperature of wort is about 65° F (18° C).
     
     
  4. Ferment at about 65° F (18° C) for about one week or until fermentation shows signs of calm and stopping. Rack from primary to a secondary, and if you have the capability, “cellar” the beer at about 55° F (12.5° C) for about one week.