Norwegian Farmhouse Ale - Beer Recipe - Brewer's Friend

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Norwegian Farmhouse Ale

232 calories 19.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 10 min
Batch Size: 15.1 liters (fermentor volume)
Pre Boil Size: 18.9 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Source: R. Winchester
Calories: 232 calories (Per 330ml)
Carbs: 19.2 g (Per 330ml)
Created: Thursday August 30th 2018
1.076
1.012
8.4%
35.4
9.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.10 kg American - Pale 2-Row4.1 kg Pale 2-Row 37 1.8 73.2%
0.25 kg American - Caramel / Crystal 60L0.25 kg Caramel / Crystal 60L 34 60 4.5%
0.25 kg American - White Wheat0.25 kg White Wheat 40 2.8 4.5%
1 kg German - Acidulated Malt1 kg Acidulated Malt 27 3.4 17.9%
5.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 7 Mash 0 min 6.23 20%
2 oz Cascade2 oz Cascade Hops Pellet 7 Boil 10 min 16.7 40%
2 oz Cascade2 oz Cascade Hops Pellet 7 Boil 5 min 12.46 40%
5 oz / $ 0.00
 
Yeast
The Yeast Bay - Sigmund's Voss Kveik
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
High
Optimum Temp:
21 - 38 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 278 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
22.7 L Sparge -- 39 °C 20 min
22.7 L Sparge -- 67 °C 30 min
22.7 L Sparge -- 68 °C 60 min
18.9 L Sparge -- 79 °C 10 min
Starting Mash Thickness: 2.6 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 14.6
Mash volume with grains 18.1
Grain absorption losses -5.6
Hops absorption losses (mash) -0.1
Remaining sparge water volume (equipment estimates 8.7 L) 11
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 16.6 L) 18.9
Boil off losses -1
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 15.1
Going into fermentor 15.1
Total: 25.5  
Equipment Profile Used: System Default
 
Notes

Traditional Norwegian farmhouse ale uses pale malts. Although wort is often fermented "raw" (that is, without boiling), this recipe uses a very short 10 minute boil to sanitize the wort and produce some bitterness from the hops.

The malt bill is adapted from my saison recipe. I also use Styrian Goldings hops in my saison, and since most Norwegian recipes I've found don't give much information (the closest says "any central European Nobel hop" should work), so, Styrian Goldings it is.

Except for this iteration (5/11/17), I'll be substituting Hallertau Mittelfruh, added to the mash, and Cascade and Lemon Drop added at the beginning of the boil and at 5 minutes. Remember, this is only a 10 minute boil.

This beer will be fermented warm (80F) with traditional Kveik yeast.

If I could add anything to this recipe, it might be some juniper branches.

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  • Last Updated: 2018-08-30 21:54 UTC