Ravenwood Våningshus ale - Voss May 16, 2021 
All Grain Recipe
Submitted By: RavenwoodHomebrew (Shared)
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| Brewer: Chad Haatvedt | |
| Batch Size: 11.00 gal | Style: Experimental Beer (34C) |
| Boil Size: 13.46 gal | Style Guide: BJCP 2015 |
| Color: 4.9 SRM | Equipment: My- HERMS All Grain - Large 10 Gal/38 l - Stainless |
| Bitterness: 43.5 IBUs | Boil Time: 60 min |
| Est OG: 1.066 (16.1° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.017 SG (4.2° P) | Fermentation: Ale, Two Stage |
| ABV: 6.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1.00 tbsp |
Lactic Acid (Mash 60 min) |
Misc |
1 |
| 1.00 tsp |
Lactic Acid (Mash 60 min) |
Misc |
2 |
| 15 lbs |
Pale Malt, 2-Row (Rahr) (1.8 SRM) |
Grain |
3 |
| 5 lbs |
Wheat Malt, White (Rahr) (3.2 SRM) |
Grain |
4 |
| 3 lbs |
Oats, Flaked (1.0 SRM) |
Grain |
5 |
| 2 lbs |
Munich Malt, Germany (Avangard) (9.5 SRM) |
Grain |
6 |
| 2 lbs |
Oats, Malted (1.0 SRM) |
Grain |
7 |
| 1.00 tbsp |
Lactic Acid (Sparge 60 min) |
Misc |
8 |
| 1.00 tsp |
Lactic Acid (Sparge 60 min) |
Misc |
9 |
| 1.00 oz |
Centennial [9.9%] - Boil 45 min |
Hops |
10 |
| 1.00 oz |
Citra [12.6%] - Boil 45 min |
Hops |
11 |
| 1.00 oz |
Citra [12.6%] - Boil 20 min |
Hops |
12 |
| 1.00 oz |
Mandarina Bavaria [6.6%] - Boil 20 min |
Hops |
13 |
| 1.00 oz |
Citra [12.6%] - Dry Hop 2 days |
Hops |
14 |
| 1.00 oz |
Mandarina Bavaria [10.1%] - Dry Hop 1 days |
Hops |
15 |
| 1.00 oz |
Motueka [6.4%] - Dry Hop 5 days |
Hops |
16 |
Taste Notes
I split this into two versions of this.
1. Naken Norsk - dry hopped with one ounce of Mandarina Bavaia hops. Nice mile tangerine notes, Awesome summer beer
2. Norsk sitrus -- Dry hopped with 4 ounces of citra hops over a week, with additions every other day.
The cirtus really shines through on this beer.
It turned out pretty clear, despite the amount of oats and wheat in the profile. I was expecitng/hoping for a cloudier beer.Notes
I added 5 tsp of Lactic acid to my 14 gallons of strike water. In previous batches, I added it to the mash tun after doughing in. I think it did not distribute well, as my efficency was low. I think it worked better this time, as my efficency was much better.
This went into the fermentor at 84F. I put heaters on it and will try to get it up to 95F within a day so it can really take off.
I [itched yeast at 16:30, and had active fermentation at 17:30
Yeast was harvested VOSS from my September batch. I kept it in the fridge at 42F since then (5 months--still really healthy)This Recipe Has Not Been Rated
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