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 galStyle: Experimental Beer (34C)
Boil Size: 13.46 galStyle Guide: BJCP 2015
Color: 4.9 SRMEquipment: My- HERMS All Grain - Large 10 Gal/38 l - Stainless
Bitterness: 43.5 IBUsBoil 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

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.


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)

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