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Norwegian Wood Small Batch

218 calories 21 carbs
Beer Stats
Method: All Grain
Style: Specialty Smoked Beer
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 15.8 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Calvin Taylor/Haand Brygget Inspired
Calories: 218 calories (Per 355mL)
Carbs: 21 g (Per 355mL)
URL: http://haandbryggeriet.no/produktark/etikettside_norwegianwood/
Created Friday September 29th 2017
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 Bill %
0.63 oz Northern Brewer0.63 oz Northern Brewer Hops Leaf/Whole 7.8 Boil 55 min 26.08 33.3%
0.63 oz Centennial0.63 oz Centennial Hops Leaf/Whole 10 Boil 20 min 20.71 33.3%
0.63 oz Galena0.63 oz Galena Hops Leaf/Whole 13 Boil 5 min 8.86 33.3%
 
Mash Guidelines
Amount Description Type Temp Time
L Infusion 66 °C 60 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
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 1.24595 qt/lb 2.58 10.3  
Remaining sparge water volume 4.41 17.7  
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/

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  • Last Updated: 2017-10-13 22:08 UTC