NORWEGIAN WOOD

All Grain Recipe

Submitted By: AlexisRoitman (Shared)
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Brewer: Roitman/Berengut
Batch Size: 5.28 galStyle: Saison (16C)
Boil Size: 6.87 galStyle Guide: BJCP 2008
Color: 5.3 SRMEquipment: Barley Bomber 20L
Bitterness: 27.3 IBUsBoil Time: 40 min
Est OG: 1.052 (12.8° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.009 SG (2.3° P)Fermentation: Ale, Single Stage
ABV: 5.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
8 lbs 13.10 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1
8.00 oz Wheat Malt, Ger (2.0 SRM) Grain 2
8.00 oz Wheat, Torrified (1.7 SRM) Grain 3
7.05 oz Caramel Malt - 40L (Briess) (40.0 SRM) Grain 4
0.88 oz Victoria [13.0%] - Boil 20 min Hops 5
1.06 oz Hallertauer Mittelfrueh [2.6%] - Boil 10 min Hops 6
1.06 oz Hallertauer Mittelfrueh [2.6%] - Boil 0 min Hops 7
1.0 pkgs Voss Kveik (Omega #OYL-062) Yeast 8
0.50 tsp Yeast Nutrient (Primary 3 days) Misc 9

Notes

Boil - this is a beer that is often not boiled much or at all. 20 minute boil? Addition of juniper berries - Options MASH - where short boil, addition in mash desireable 50g in 19L batch/half cup dried juniper berries BOIL half oz- 1 oz in the boil at 10-15 minute mark - crushed with mortar/pestle AT FERMENTATION - where we want to see how the yeast expresses itself before junioer-hopping. Tincture of juniper berries into fermenter

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