Raspberry red ale with Framgarden kveik
All Grain |
29 Liter(s) |
American Pale Ale |
5.0 % ABV
Raspberry pale ale with Framgarden kveik
All Grain |
29 Liter(s) |
American Pale Ale |
4.6 % ABV
Mash water: 20l Sparge water: 16l Water adjustments Mash: 6g CaSO4, 0g CaCL2, 0g CaCO3 Sparge: 4.5g CaSO4, 0g CaCL2
Norwegian Elderflower pale ale with Framgarden kveik
All Grain |
29 Liter(s) |
American Pale Ale |
4.6 % ABV
Mash water: 20l Sparge water: 16l Water adjustments Mash: 6g CaSO4, 0g CaCL2, 0g CaCO3 Sparge: 4.5g CaSO4, 0g CaCL2
Auðhumla rye wine To perform a proper beta glucan rest (without burning the hell out of your wort when going up to mash temp): 1) Heat 15 liters to 50C, then add all rye (4,5kg total) and rice hulls and hold at 45C for 30 mins. 2) Add 10 liters to the mash, holding 90C. Stir continuously to distribute water and not halt enzyme activity. 3) Add the remaining malts (2.25kg), and start mashing at 64C MASH WATER (L) 25 SPARGE WATER (L) 15 -ish Water adjustments: Mash: 4.6g CaSO4, 4.6g CaCL2,
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Auðhumla rye wine, clone inspired by Põhjala Rukkivein. To perform beta glucan rest (without burning the hell out of your wort when going up to mash temp): 1) Heat 15 liters to 50C, then add all rye (4,5kg total) and rice hulls and hold at 45C for 30 mins. 2) Add 10 liters to the mash, holding 90C. Stir continuously to distribute water and not halt enzyme activity. 3) Add the remaining malts (2.25kg), and start mashing at 64C MASH WATER (L) 25 SPARGE WATER (L) 15 -ish Water adjustments:
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Mash water: 24l Sparge water: 16l Water adjustments Mash: 0g CaSO4, 0g CaCL2, 12g CaCO3 Sparge: 0g CaSO4, 0g CaCL2
"Original recipe" stitched together from various sources: - Water, honey, hops, dried hibiscus, spices (source https://mjod.dk/collections/frontpage/products/viking-blod-10-l) (own note: NOT heather honey) - There is most certainly fresh ginger in it (sensory analysis of a fresh bottle. Older bottles are much less pronounced) - Just under 500kg honey for 1000 liters mead (source https://www.youtube.com/watch?v=lHK7zWnPrSs) - Fermented for 5-6 weeks (source Youtube link above) - Spirits is added
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Mash water: 24l Sparge water: 16l Water adjustments Mash: 0g CaSO4, 0g CaCL2, 9g CaCO3 Sparge: 0g CaSO4, 0g CaCL2
Barry the Barrel Aged BaRye wine
All Grain |
20 Liter(s) |
English Barleywine |
11.1 % ABV
MASH WATER (L) 25 SPARGE WATER (L) 15 -ish Water adjustments: Mash: 4.6g CaSO4, 4.6g CaCL2, 2.3g CaCO3 Sparge: 3g CaSO4, 3g CaCL2 Flaked Rye 0.25 kg (do not mill - add directly to mash) Flaked barley 0.25 kg (do not mill - add directly to mash)
Taakeheimen Tropical Juice Kveik IPA Norwegian Farmhouse
All Grain |
28 Liter(s) |
American IPA |
7.8 % ABV
MASH WATER (L) 22 SPARGE WATER (L) 15 Water adjustments: Mash: 12g CaSO4, 0g CaCL2, 2g CaCO3 Sparge: 8g CaSO4, 0g CaCL2
MASH WATER (L) 23 SPARGE WATER (L) 17 Water adjustments: Mash: 5g CaSO4, 5g CaCL2, 2.5g CaCO3 Sparge: 3.2g CaSO4, 3.3g CaCL2
Fig quadruple ver. 2
All Grain + Extract |
27 Liter(s) |
Belgian Dark Strong Ale |
10.8 % ABV
Mash water: 24l Sparge water: 14l Water adjustments Mash: 2.4g CaSO4, 2.4g CaCL2, 4.8g CaCO3 Sparge: 1.4g CaSO4, 1.4g CaCL2
Auðhumla rye wine, inspired by Põhjala Rukkivein. Per reiterated mash: Rye malt 4 kg Flaked Rye 0.25 kg (do not mill - add directly to mash) Choc rye 0.15 kg Pale malt 0.5 kg Flaked barley 0.25 kg (do not mill - add directly to mash) Melanoidin0.15 kg Crystal 150 0.25 kg Special B 0.15kg Mash 1: MASH WATER (L) 19 SPARGE WATER (L) 12 - sparge to reach 19l in Grainfather Water adjustments: Mash: 4g CaSO4, 4g CaCL2, 2g CaCO3 Sparge: 2.2g CaSO4, 2.2g CaCL2 Mash 2: SPARGE WATER (L) 18 - sparge
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Belgian Rye Quadruple
All Grain + Extract |
27 Liter(s) |
Belgian Dark Strong Ale |
10.2 % ABV
Mash water: 23l Sparge water: 15l Water adjustments Mash: 2.3g CaSO4, 2.3g CaCL2, 4.6g CaCO3 Sparge: 1.5g CaSO4, 1.5g CaCL2
Classic Belgian Quadruple
All Grain + Extract |
27 Liter(s) |
Belgian Dark Strong Ale |
10.1 % ABV
Allgrain extract: Mash water: 24l Sparge water: 14l Water adjustments Mash: 2.3g CaSO4, 2.3g CaCL2, 4.6g CaCO3 Sparge: 1.5g CaSO4, 1.5g CaCL2 ------------------------------------------ Retiterated mash: Replace 2.4kg DME with 4.5kg pilsner malt Mash #1 Use 6.5kg pilsner all specialty malts Mash water: 24l Sparge water: 10l Water adjustments Mash: 2.3g CaSO4, 2.3g CaCL2, 4.6g CaCO3 Sparge: 1.5g CaSO4, 1.5g CaCL2 Mash #2 * Use 4.5kg pilsner malt * Add 1.5g CaCO3 to the mash *
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Juicy fig Christmas quad
All Grain + Extract |
27 Liter(s) |
Belgian Dark Strong Ale |
10.0 % ABV
Mash water: 23l Sparge water: 15l Water adjustments Mash: 2.3g CaSO4, 2.3g CaCL2, 4.6g CaCO3 Sparge: 1.5g CaSO4, 1.5g CaCL2
Ivar Beinlause Clean Imperial Stout
All Grain + Extract |
28 Liter(s) |
Russian Imperial Stout |
13.1 % ABV
Partial mash with DME Mash: 23l Sparge: 16.5l - or Reiterated mash: Use 11kg pale, 3.5kg DME. Efficiency then = 63% 1) 5.5kg pale, 0.5 C15 all dark malt Mash water: 20l Sparge water: 5l (up to 21 liters) Water adjustments Mash: 0g CaSO4, 0g CaCL2, 8g CaCO3 Sparge: 0g CaSO4, 0g CaCL2 2) 5.5kg pale, 0.5kg C150 Sparge water: 15 liters (up to 31 liters boil volume) Water adjustments: none)
Juicy Mandarina Norwegian Farmhouse Pale Ale
All Grain |
29 Liter(s) |
American Pale Ale |
4.8 % ABV
Mash water: 20l Sparge water: 16l Water adjustments Mash: 6g CaSO4, 0g CaCL2, 0g CaCO3 Sparge: 4.5g CaSO4, 0g CaCL2
Mash water: 20l Sparge water: 15l Water adjustments Mash: 4g CaSO4, 2g CaCL2, 0g CaCO3 Sparge: 3g CaSO4, 1.5g CaCL2
Juicy Mandarina Norwegian Farmhouse IPA
All Grain |
28 Liter(s) |
American IPA |
7.3 % ABV
MASH WATER (L) 22 SPARGE WATER (L) 15 Water adjustments: Mash: 10g CaSO4, 0g CaCL2, 2g CaCO3 Sparge: 7g CaSO4, 0g CaCL2
Original Sigmund Gjernes Norwegian farmhouse ale
All Grain |
20 Liter(s) |
Unknown Style |
8.5 % ABV
MASH WATER (L) 22 SPARGE WATER (L) 17 Water adjustments: Mash: 4g CaSO4, 4g CaCL2, 2g CaCO3 Sparge: 2g CaSO4, 2g CaCL2
2nd place in the Norwegian Home brewing championship 2018. I have adjusted the recipe according to feedback from judges. Mash water: 24l Sparge water: 16l Water adjustments Mash: 0g CaSO4, 0g CaCL2, 12g CaCO3 Sparge: 0g CaSO4, 0g CaCL2
Ivar Beinlause Chocolate Imperial Stout
All Grain + Extract |
28 Liter(s) |
Russian Imperial Stout |
13.1 % ABV
Partial mash with DME - or Reiterated mash: Use 11kg pale, 3.5kg DME. Efficiency then = 63% 1) 5.5kg pale, 0.5 C15 all dark malt Mash water: 20l Sparge water: 5l (up to 21 liters) Water adjustments Mash: 0g CaSO4, 0g CaCL2, 8g CaCO3 Sparge: 0g CaSO4, 0g CaCL2 2) 5.5kg pale, 0.5kg C150 Sparge water: 15 liters (up to 31 liters boil volume) Water adjustments: none)
Mash water: 21l Sparge water: 15l Water adjustments Mash: 4g CaSO4, 2g CaCL2, 0g CaCO3 Sparge: 3g CaSO4, 2g CaCL2 Preboil before sugar addition should read 13.4Brix/1.054
Mash water: 22l Sparge water: 16l Water adjustments Mash: 2.2g CaSO4, 2.2g CaCL2, 4.4g CaCO3 Sparge: 1.7g CaSO4, 1.7g CaCL2 Preboil (before sugar additions) should read 14.5Brix/1.059
Mash water: 24l Sparge water: 15l Water adjustments Mash: 2g CaSO4, 3g CaCL2, 2g CaCO3 Sparge: 1.7g CaSO4, 2.5g CaCL2 Preboil before DME addition should read 17.1Brix/1.070
Mandarina Black IPA - Halfdan the Black v1.4
All Grain |
25 Liter(s) |
American IPA |
7.1 % ABV
Original recipe Norwegian farmhouse ale from Ebbegard and Framgarden
All Grain |
25 Liter(s) |
Unknown Style |
6.9 % ABV
This is the original recipe from the farms Framgarden and Ebbegarden, scaled to a Grainfather.
Ragnarok Barleywine
All Grain |
25 Liter(s) |
English Barleywine |
14.7 % ABV
Crystal 150 (170 EBC) Pale crystal (75 EBC) Caramel Aromatic Special B ** triple iterated mash: 5.5 MO 5.5 MO 4 MO& specialty malts 23 liters 4 liters deadspace (2.7 liters x 1.5h boil off = 4 liters) (0.77 liter per kg malt = 13 liters). This means I'll need 44 liters for this brew. Malt bill: #1=8kg MO, #2=6.8kg MO & specialty malts (30 liters boil volume - 4 liters boil off - 3 liters deadspace= 23 liters) #1 is mashed in 22 liters for 60 mins. The 8kg grain will absorb about
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Mjolnir Barleywine
All Grain |
28 Liter(s) |
English Barleywine |
11.1 % ABV
Crystal 150 (170 EBC) Caramel Aromatic Special B Iteration #1: 5.5kg MO, all specialty malt (7.1kg total) mash in 23l @65C for 60 mins Sparge with 12 liters @64C Water treatment: Mash: 3.4g CaSo4, 1.7g CaCL2 Sparge: 1g CaSo4, 0.5g CaCL2 Iteration #2 6.5kg MO mash in 23l @65 for 60 mins, then 10 mins @ 75C Water treatment: Mash: 1g CaCO3 Sparge: 2g CaSO4, 2g CaCL2 Preboil gravity should read
Fullers ESB clone
All Grain |
28 Liter(s) |
Extra Special/Strong Bitter (English Pale Ale) |
5.9 % ABV
From http://byo.com/aging/item/2318-fuller’s-the-pride-of-london Mash water: 21l Sparge water: 15l Water adjustments Mash: 4g CaSO4, 4g CaCL2, 2g CaCO3 Sparge: 3g CaSO4, 3g CaCL2
Norwegian Farmhouse Ale
All Grain |
28 Liter(s) |
Extra Special/Strong Bitter (English Pale Ale) |
7.6 % ABV
Norwegian Farmhouse Ale with Kveik from Framgarden: Big citrus ester, slightly hot, red apple, floral, very malty. Almost Citra hops aromas. MASH WATER (L) 23 SPARGE WATER (L) 14 Water adjustments: Mash: 4g CaSO4, 4g CaCL2, 2g CaCO3 Sparge: 2g CaSO4, 2g CaCL2
IBU Hop balance: Bitter 53.46% Flavor 39.77% Aroma 6.77%
Black IPA - Halfdan the Black v1.4
All Grain |
25 Liter(s) |
American IPA |
7.1 % ABV
IBU balance Bitter 53.45% Flavor 39.79% Aroma 6.75% 22l mash water 15l sparge Water adjustments Mash: 8g CaSO4, 0g CaCL2, 2g CaCO3 Sparge: 6g CaSO4, 0g CaCL2
Tanngrisnir (Old Norse "teeth-barer, snarler") and Tanngnjóstr (Old Norse "teeth grinder") are the goats (Bock in German) who pull the god Thor's chariot in Norse mythology. 4 kg Dark munich 2kg Pilsner 900g Vienna 500g Crystal 100 EBC 250g Crystal 75 EBC 250g Carapils 100g Pale chocolate Mash: 22l @66C Sparge: 14l @75C Water adjustments Mash: 2.2g CaSO4 3.3g CaCL2 2.2g CaCO3 Sparge: 1.4g CaSO4 2g CaCL2
