Kvasir Clone (Bronze Age Gruit) - Beer Recipe - Brewer's Friend

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Kvasir Clone (Bronze Age Gruit)

247 calories 22.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Pat McGovern, "Ancient Brews"
Rating:
5.00 (1 Review)

Calories: 247 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Tuesday March 12th 2019
1.075
1.015
7.9%
17.4
8.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Red Wheat10 lb Red Wheat 38 2.5 70.2%
0.75 lb American - Special Roast0.75 lb Special Roast 33 50 5.3%
3 lb Honey3 lb Honey - (late boil kettle addition) 42 2 21.1%
8 oz Cranberry8 oz Cranberry - (late boil kettle addition) 1.8 0 3.5%
14.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 60 min 17.35 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Yarrow Herb Other 30 min.
1 tbsp Meadowsweet Herb Other 30 min.
8 oz Dried Lingonberries Flavor Primary --
0.25 qt Birch Syrup Flavor Boil --
1 tsp Pectic Enzyme Fining Primary --
1 tsp Irish Moss Fining Boil 15 min.
1 tsp Wyeast - Beer Nutrient Water Agt Boil 15 min.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 133 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force Carb      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Infusion -- 152 °F 60 min
3.5 gal Fly Sparge -- 170 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.36 13.4  
Mash volume with grains 4.22 16.9  
Grain absorption losses -1.34 -5.4  
Remaining sparge water volume (equipment estimates 4.98 g | 19.9 qt) 5.73 22.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.75 g | 27 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.29 1.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.09 36.4
Equipment Profile Used: System Default
 
Notes

Special Brewing Instructions:

  1. At start of boil, put dried lingonberries in the blender and cover with wort from the kettle. Puree, cool, and add the pectic enzyme. Refrigerate for one 1 day. Add this mix to the fermenter on day two of fermentation.

  2. After 30 minutes of the boil, remove two cups of wort to a smaller pot. Heat the wort to keep it hot, but do not boil it. Add the yarrow, meadowsweet, and birch syrup. Steep this mix until the end of the boil, then strain it into to the kettle.

  3. Add the cranberry concentrate and honey immediately after flame-out (end of boil).

    Residue of this gruit was recovered from the grave of the Egtved Girl, and was reproduced as "Kvasir" by Dr. Pat McGovern and Dogfish Head Craft Brewery in 2013. This is what the Danes drank before they were Danes, over two thousand years before they were even Vikings, in a time before Christ or Odin, when they worshiped the sun. Brew it and think of her, a young woman with short blond hair and a braided skirt, who died in ca. 1370 BC.

    McGovern, Pat (2017). Ancient Brews: Rediscovered and Re-created. New York, NY: W. W. Norton & Company. pg. 172-4.
    https://en.wikipedia.org/wiki/Egtved_Girl
    https://www.dogfish.com/brewery/beer/kvasir
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  • Last Updated: 2019-03-14 06:37 UTC