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 2.0Batch 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