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Author Topic: Nordic Farmhouse  (Read 1854 times)

Offline feldmann

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Nordic Farmhouse
« on: September 04, 2015, 07:07:27 AM »
I wasn't really sure where this recipe fits, so its getting thrown in here. I was planning on using juniper boughs in the mash tun but I might skip that. I'm going to go on a short hike Saturday or Sunday and see what I can find. Hopefully I don't poison myself. This recipe was inspired by something I tried at Liquid Riot in Portland. I emailed them and they gave me most of what was in the recipe.

Batch Size: 5.5 Gal
OG: 1.062
FG: 1.015
Estimated ABV: 6.10%
IBU: 30.60
SRM: 13.41

9.5 lbs Bohemian Pilsner
1.25 lbs Crystal Rye
0.5 lbs Flaked Wheat
0.5 lbs Flaked Oats
0.5 lbs Rauch Malt

2 oz East Kent Golding (4.3%) @ 60 mins
0.75 oz Dried Juniper Berries @ 15 mins

WLP400 Belgian Wit Ale Yeast

Mash @65C for 60 mins


« Last Edit: September 06, 2015, 06:57:22 PM by feldmann »

Offline Roger

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Re: Nordic Farmhouse
« Reply #1 on: September 04, 2015, 09:24:57 AM »
Just use cedar boughs. They're the same family of plant. I imagine the boughs would taste the same.

Offline feldmann

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Re: Nordic Farmhouse
« Reply #2 on: September 05, 2015, 04:09:52 PM »
I actually managed to find some creeping juniper today in a friends yard. I made a tea out of it just to see what it would smell and taste like and its what I expected. Earthy, leafy and woody. I think it will work with the recipe so I'm going to give it a try. I have a rectangular cooler for a mash tun so I won't be "filtering" through the boughs like liquid riot did but I think it'll still give me what I want. I drank the tea a few hours ago and I'm still alive so whats the worse that could happen?

Offline feldmann

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Re: Nordic Farmhouse
« Reply #3 on: October 01, 2016, 10:24:12 AM »
I finally managed to get a vial of TYB's Sigmund Voss Kviek from Everwood so next weekend I'm planning Nordic Farmhouse ver. 2.0.

Based on an article on larsblog I created my own ramped up version of Sigmund's recipe. If I did all the math right the original recipe had a very low ABV and IBU, but I've pushed mine up a bit. I'm going to ferment around 30-32C to really encourage the yeast to shine and I'm cutting out the rye and rauch malt and reducing the juniper. I found the branches that I used for the last batch had a flavour that was too medicinal so I'm cutting them out.

Nordic Farmhouse 2.0

Batch Size: 5.5 Gal
OG: 1.055
FG: 1.012 (this is estimated at this point from BS, I think it will get a lot lower)
ABV: 5.5%
IBU: 24

10 lbs Bohemian Pilsner
0.5 lbs Flaked Wheat
0.5 lbs Wheat Malt

1 oz East Kent Golding (5%) @ 60 mins
0.70 oz Saaz (3.75%) @ 15 mins

0.25 oz Dried Juniper Berries added to the mash

Mash @ 65C for 60 mins