Gruit Ale with Kveik Recipe

Recipe Info

Recipe Image

Gruit Ale with Kveik

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
One of the herbal beers I typically make, but using the yeast (kveik) from Norwegian farmhouse beer. I kept the primary temperature around 80F, and it was ready to bottle in three days! It tasted nice: tart, somewhat citrusy. A perfect background for juniper (eastern red cedar) and sweetfern. The juniper went in the mash; I added the yarrow and mugwort at the beginning of the boil, mainly for bitterness, and the sweetfern ten minutes before flame-out.

Fermentables

70% - Pale 2-Row - US
7
37
1
Mash
10% - Rye - US
1
37
3
Mash
10% - Smoked Malt - US
1
37
9
Mash
10% - Caramel/Crystal 60 - US
1
36
60
Mash

Hops

No hops in this recipe

Yeast

Sigmund's Voss Kveik
80%

Other Stuff

eastern red cedar twigs, freshly pruned
2
gal
Mash
mugwort leaves, dried
1.5
oz
Boil
yarrow tops, dried
2
oz
Boil
sweetfern leaves, dried
1.5
oz
Boil

Mash Steps

Saccharification Rest
Infusion
153
60 min

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Gruit Ale with Kveik
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.055 OG
  • 1.011 FG
  • 0.0 IBU (tinseth) Bitterness
  • 0.00 BG:GU
  • 10.0° SRM Color
  • 75% Efficiency
  • 5.7% ABV Alcohol
  • 184 per 12oz Calories
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