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Stjorsdasol ll ('25) Norwegian Smoked Spruce Beer

180 calories 16 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty Smoked Beer
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.63 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 80% (brew house)
Hop Utilization: 85%
Calories: 180 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Thursday July 24th 2025
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OG: 1.052 FG: 1.007 ABV: 5.9% IBU: 30

1.055
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Weyermann - Beech Smoked Barley5 lb Beech Smoked Barley 35 2.7 47.1%
5 lb Rahr - Standard 2-Row5 lb Standard 2-Row 36.8 1.8 47.1%
0.50 lb Root Shoot Malting - White Wheat0.5 lb White Wheat 38 2.4 4.7%
2 oz Briess - Chocolate2 oz Chocolate 25 350 1.2%
10.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Saphir2 oz Saphir Hops Pellet 4.25 Boil 60 min 26.44 57.1%
1.50 oz Saphir1.5 oz Saphir Hops Pellet 4.25 Boil 15 min 9.84 42.9%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Blue Spruce Herb Whirlpool 1 min.
8 oz Blue Spruce Herb Primary 0 min.
0.25 tsp Five Star Chemicals - Super Moss Fining Mash 10 min.
0.50 tsp Wyeast - Beer Nutrient Other Mash 0 min.
1 each Gelatin Fining Kegging 0 min.
 
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:
95 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile
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
32 qt Batch Sparge -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.46 g | 37.8 qt) 9.21 36.8  
Mash volume with grains (equipment estimates 10.31 g | 41.2 qt) 10.06 40.2  
Grain absorption losses -1.33 -5.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.88 g | 31.5 qt) 7.63 30.5  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9.21 36.8
Equipment Profile Used: System Default
 
Notes

The second 8 oz of Blue Spruce tips are prepared as a tea. Bring 32 oz to no more than 170F. Add the tender new growth tips and steep for at least 20 min. Strain out the tips and discard. Heat up the now infused water to boil and reduce by half. Pitch to primary as you would the yeast.

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  • Last Updated: 2025-07-27 16:36 UTC