Kvasir Clone - Beer Recipe - Brewer's Friend

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Kvasir Clone

170 calories 14.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Clone Beer
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Scott
Calories: 170 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Friday May 20th 2022
1.052
1.009
5.7%
17.0
6.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Red Wheat10 lb Red Wheat 38 2.5 57.1%
1.50 lb Belgian - Aromatic1.5 lb Aromatic 33 38 8.6%
5 lb Honey5 lb Honey - (late boil kettle addition) 35 2 28.6%
1 lb Cane Sugar1 lb Cane Sugar - (late boil kettle addition) 46 0 5.7%
17.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Tettnanger2 oz Tettnanger Hops Leaf/Whole 4.5 Boil 60 min 17 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12.50 oz Cranberry Concentrate Flavor Boil --
2 tbsp Meadowsweet Flavor Boil --
2 tbsp Yarrow Flavor Boil --
2 tbsp Birch Bark Flavor Boil --
0.50 tsp Alpha Amylase Other Mash 1 hr.
1 tsp Irish Moss Fining Boil 15 min.
1 lb Craisins Other Primary 1 days
2 tsp Pectic Enzyme Other Primary 1 days
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 170 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
17595
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.31 gal Infusion 164 °F 152 °F 60 min
4 gal Fly Sparge 175 °F 170 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.31 17.3  
Mash volume with grains 5.23 20.9  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 8.45 g | 33.8 qt) 4.88 19.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.08 g | 44.3 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.5 2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 9.19 36.8
Equipment Profile Used: System Default
 
Notes

Special Brewing Instructions:

At start of boil, put dried lingonberries in the blender and cover with wort from the kettle. Puree, cool, and add the pectic enzyme. Refrigerate for one 1 day. Add this mix to the fermenter on day two of fermentation.

After 30 minutes of the boil, remove two cups of wort to a smaller pot. Heat the wort to keep it hot, but do not boil it. Add the yarrow, meadowsweet, and birch syrup. Steep this mix until the end of the boil, then strain it into to the kettle.

Add the cranberry concentrate and honey immediately after flame-out (end of boil).

Residue of this gruit was recovered from the grave of the Egtved Girl, and was reproduced as "Kvasir" by Dr. Pat McGovern and Dogfish Head Craft Brewery in 2013. This is what the Danes drank before they were Danes, over two thousand years before they were even Vikings, in a time before Christ or Odin, when they worshiped the sun. Brew it and think of her, a young woman with short blond hair and a braided skirt, who died in ca. 1370 BC.

McGovern, Pat (2017). Ancient Brews: Rediscovered and Re-created. New York, NY: W. W. Norton & Company. pg. 172-4.
https://en.wikipedia.org/wiki/Egtved_Girl
https://www.dogfish.com/brewery/beer/kvasir

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  • Last Updated: 2022-05-26 04:26 UTC