Frīja

Certainly! Here's a recipe for a Scandinavian-inspired take on a fruity and hazy beer:

Ingredients:

• 3 kg pilsner malt
  
• 500 g flaked oats
  
• 500 g wheat malt
  
• 250 g rye malt
  
• 250 g caramunich malt
  
• 30 g hops (Saphir, Citra, Mosaic)
  
• 10 g crushed juniper berries
  
• 1 grapefruit (juiced and zested)
  
• 1 orange (juiced and zested)
  
• Kveik yeast (Voss)
  
  Instructions:
  
  1. Mash the grains in 16 liters of water at 66°C, and hold the temperature for 60 minutes.
     
  2. Sparge with 6 liters of water at 76°C to collect a total of 20 liters of wort.
     
  3. Bring the wort to a boil and add hops as follows:
     
     • 10 g Saphir, 10 g Citra, and 10 g Mosaic at 15 minutes
       
     • 10 g Saphir, 10 g Citra, 10 g Mosaic, and 10 g crushed juniper berries at 10 minutes
       
     • 10 g Saphir, 10 g Citra, 10 g Mosaic, and the zest of one grapefruit and one orange at 5 minutes
       
  4. Turn off the heat and add the juice of both the grapefruit and the orange.
     
  5. Chill the wort to 30-35°C and pitch the kveik yeast.
     
  6. Allow fermentation to proceed for up to 48 hours at room temperature (20-25°C), or until fermentation is complete.
     
  7. Once fermentation is complete, transfer the beer to another container and let it settle for another week at a slightly lower temperature.
     
  8. Cold-crash and bottle or keg.
     
     This beer features the unique flavor of juniper berries, which are popular in Scandinavian cuisine. Additionally, the use of kveik yeast will impart an even more unique flavor profile, with a notable orange and grapefruit flavor, and a subtle hop bitterness that is well-balanced with the sweetness of the malt. Enjoy!