Norwegian Wood Small Batch - Beer Recipe - Brewer's Friend

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Norwegian Wood Small Batch

203 calories 19.9 g 330 ml
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: 203 calories (Per 330ml)
Carbs: 19.9 g (Per 330ml)
URL: http://haandbryggeriet.no/produktark/etikettside_norwegianwood/
Created: Friday September 29th 2017
1.066
1.015
6.7%
55.7
11.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost 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%
198.10 g United Kingdom - Pale 2-Row198.1 g Pale 2-Row 38 2.5 5.3%
3,754.13 g / 0.00
 
Hops
Amount Variety Cost 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%
1.89 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
18.10 g Juniper Branches Water Agt Other --
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
No
Loki (Kviek)
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
0.00 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 66 °C 60 min
Starting Mash Thickness: 2.6 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 9.8
Mash volume with grains 12.2
Grain absorption losses -3.8
Remaining sparge water volume (equipment estimates 12.9 L) 10.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18 L) 15.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 12
Going into fermentor 12
Total: 20.5  
Equipment Profile Used: System Default
 
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