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Norwegian Farmhouse Ale

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 30 min
    Boil time
  • 22 %/h
    Evaporation rate
  • 25.5 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 65 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 27.6 liter(s)
    Mash size
  • 34.5 liter(s)
    Total mash volume

Steps

Temp Time
65 C 60 min
75 C 10 min

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Fermentables

15.2 BLG
6.3% ABV
22.4 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4 kg 56.3% 80 % 5
Grain Oats, Flaked 1.17 kg 16.5% 80 % 2
Grain Simpsons - Coffee Malt 0.64 kg 9% 74 % 296
Grain Special B Malt 0.38 kg 5.4% 65.2 % 315
Grain Rye Malt 0.36 kg 5.1% 63 % 10
Grain Smoked Malt 0.35 kg 4.9% 80 % 18
Sugar Candi Sugar, Amber 0.2 kg 2.8% 78.3 % 148
Sum 7.1 kg

Hops

23 IBU

Bitterness ratio 0.37 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 25 g 30 min 10 %
Aroma (end of boil) Lublin (Lubelski) 30 g 10 min 4 %

Yeasts

Name Type Form Amount Laboratory
Lallemand - LalBrew Voss Kveik Ale Dry 11.5 g Lallemand

Extras

Type Name Amount Use for Time
Spice Gałązki jałowca 200 g Mash 600 min

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