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Norwegian Wood Small Batch

218 calories
Method: All Grain
Style: Specialty Smoked Beer
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Boil Size: 15.8 liters
Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Calvin Taylor/Haand Brygget Inspired
Calories: 218 calories (Per 355mL)
URL: http://haandbryggeriet.no/produktark/etikettside_norwegianwood/
Share: <EMBED>
1.066
1.015
6.71%
55.65
11.29
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
2.32 kg German - Smoked Malt2.32 kg Smoked Malt 37 3 61.8%
0.57 kg German - Munich Light0.57 kg Munich Light 37 6 15.2%
342.22 g German - CaraAmber342.22 g CaraAmber 34 23 9.1%
323.81 g United Kingdom - Amber323.81 g Amber 32 27 8.6%
198.1 g United Kingdom - Pale 2-Row198.1 g Pale 2-Row 38 2.5 5.3%
3.75 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU
0.63 oz Northern Brewer0.63 oz Northern Brewer Hops Leaf/Whole 7.8 Boil 55 min 26.08
0.63 oz Centennial0.63 oz Centennial Hops Leaf/Whole 10 Boil 20 min 20.71
0.63 oz Galena0.63 oz Galena Hops Leaf/Whole 13 Boil 5 min 8.86
 
Mash Guidelines
Amount Description Type Temp Time
--Infusion66 °C60 min
Starting Mash Thickness: 2.6 L/kg
 
Other Ingredients
Amount Name Type Use Time
18.1 g Juniper Branches Water Agt Other --
 
Yeast
- -
Amount:
1
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
No
Yeast Pitch Rate and Starter Calculator
Loki (Kviek)
Amount:
1
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile: Portland, Oregon 2015 Report (Available in 2016)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
2 1 4 3 0 10
A juniper infusion is made with juniper branches and this is used in place of water for mash and sparging.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units    
Total mash water needed 6.99 28  
Strike water volume at mash thickness of 1.2 qt/lb 2.48 9.9  
Remaining sparge water volume 4.51 18  
Grain absorption losses -2.07 -8.3  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 4.67 18.7  
Boil off losses -1.5 -6  
Hops absorption losses -0 -0  
Amount going into fermentor 3.17 12.7  
Total: 6.99 28
 
Notes
Yeast cultured from handbrygetts norwegian wood.

All water is made into a tea from boiling juniper twigs torn up. as per http://www.garshol.priv.no/blog/324.html

http://allaboutbeer.com/article/homebrew-gruit-recipe/
This recipe is shared.
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Brew Count: 1
Last Updated: 2017-10-13 22:08 UTC