Voss Kveik Fermented Beer by James Thor Beer Recipe | All Grain Saison | Brewer's Friend
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Voss Kveik Fermented Beer by James Thor

241 calories 22.5 g 12 oz
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 75% (brew house)
Source: sofroglo
Calories: 241 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Monday December 31st 2018
1.073
1.015
7.6%
27.3
2.9
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14.50 lb Pilsner (BE)14.5 lb Pilsner (BE) 36.8 1 100%
14.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.30 oz Hallertauer Mittelfrüh (DE)1.3 oz Hallertauer Mittelfrüh (DE) Hops Pellet 4.25 Boil 240 min 19.08 56.5%
1 oz Styrian Bobek (SI)1 oz Styrian Bobek (SI) Hops Pellet 5.25 Boil 15 min 8.18 43.5%
2.30 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
650 g Juniper comunis branches/tips Spice Mash 90 min.
 
Yeast
The Yeast Bay - Sigmund's Voss Kveik
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
70 - 100 °F
Starter:
No
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
 
Notes

Yeast: The Yeast Bay Voss Kveik

:This recipe is untested:

Most of this taken from the garshol Voss recipe here: http://www.garshol.priv.no/blog/291.html

Original mash is 72C for 3-4hrs slowly dropping down. This is an attempt to recreate that - only with authenticity in mind. Other, more straightforward mashing procedures could be used but let's try the original process here to see how it is. Water is most likely ground water (ie distilled-like) so either RO or make sure that the Sulphate-Chloride balance is equal. Will be treating the mash with lactic acid solution if I use tapwater - if not then will leave untreated (as per the Norwegian brewing process).

Juniper communis can be found in "semi-open spaces. Typically spruce forests with bits of mountain exposed. Or large green cultural landscapes bordering on forest. It needs a bit of light." If in doubt please consult an expert. There are some poisonous pines so if in doubt, don't use it! Use fresh branches in the mash. Other species of Juniperus or varietals of communis are unknown territory as the wild communis is exclusively used in Norwegian brewing. Berries are an option if you don't have access to J. comunis, but may impart a different flavour and not have the antibacterial properties of the branches. 50-80g of berries to a 19l batch ought to do. If a standard mash tun, line the bottom to act as a grain filter. My Braumeister will have the juniper on the top as the water passes upwards. Do not exceed 80C with the juniper as you'll extract bitter compounds from the tree (I'm assuming).

Grain bill is just pilsner but 5% smoked malt was suggested. This may work very well with the piney, citrusy sweetness I imagine this has.

Boil originally is double the volume reduced by half from 240 minute boil. Will try to approximate that for a corny batch but my Braumeister goes only up to 30l so going from 32l to around 20l with a 180min boil. Hops follow garshol quantity scaled down. Can be any noble hops so I just put what I've got in storage.

As per the Voss recipe above - pitch a 1l starter at 39C (yes that's right! DO NOT attempt this temp fermentation with any other yeast - or do so at your own risk!) and let it rise a few degrees over 4 days. Carbonate to 1.5 volumes - naturally - as per English CASK ale.

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  • Last Updated: 2019-01-02 23:20 UTC
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