For Finland Golden Ale
Batch Size : 11L
IBU : 18
BU/GU : 0.37
Colour : 10 EBC
Original Gravity : 1.047
Final Gravity : 1.006
Boil Time : 30 min
Using the lake water of Längelmävesi, one of Finland’s cleanest lakes (water chemistry unknown).
1.5 kg - Extra Pale Maris Otter 3.5 EBC (66.5%)
0.5 kg - Munich Malt 20 EBC (21.4%)
160 g - Pale Wheat 4 EBC (7%)
120 g - Caramalt 30 EBC (5%)
30 min - 4g Mosaic (7.2 IBU)
15 min - 8g Citra (11 IBU)
0 min - 7g Citra (13% AA)
0 min - 7g Mosaic (10.8% AA)
Voss Kveik Lallemand
We started by infusing the mash water with some birch and juniper branches before adding the grain. Can you taste it in the end product? Hard to say, but the look and smell of it takes you right into a real Finnish sauna, where you whack yourself with a bundle of birch leaves called a “vihta.”
Here are some photos and clips of the brewing process, including my friend standing ankle-deep in the lake watching over our chilling pot.
Day turned to night as we brewed. Can you taste a sunset in a beer? Who knows, but certainly something to ponder in between sips…
The beer was then fermented for 2 days in our sauna, nice and toasty for kveik yeast. We lit a small fire in the stove whenever necessary to keep the sauna around 40°C.
The “Finnish”ed product
And now for something a bit more our usual speed... Dale created a brilliant black IPA for the challenge - check the recipe out here!
English Tropics BIPA (5.5%)
Type: All Grain
IBU : 59 (Tinseth)
BU/GU : 1.12
Colour : 68 EBC
Carbonation : 2.4 CO2-vol
Pre-Boil Gravity : 1.046
Original Gravity : 1.052
Final Gravity : 1.010
Batch Size : 20 L
Boil Size : 24.88 L
Post-Boil Vol : 21.88 L
Mash Water : 16.22 L
Sparge Water : 12.43 L
Boil Time : 60 min
Total Water : 28.65 L
Brewhouse Efficiency: 72%
Mash Efficiency: 75.6%
Fermentables (4.71 kg)
4.15 kg - Pale Ale Malt 4.9 EBC (88.1%)
280 g - Wheat Roasted 1000 EBC (5.9%)
140 g - Chocolate Malt 1050 EBC (3%)
140 g - Crystal Dark 240 EBC (3%)
Hops (270 g)
60 min - 20 g - Magnum - 12% (30 IBU)
5 min - 25 g - Harlequin - 10.4% (11 IBU)
30 min hopstand @ 80 °C
30 min 80 °C - 75 g - Harlequin - 10.4% (17 IBU)
Day 7 - 100 g - Harlequin - 10.4%
Day 7 - 50 g - Sabro - 14%
15 min - Boil - 1 items - Whirlfloc
1 pkg - Fermentis Safale American US-05
7 million cells / ml
67 °C - 60 min - Temperature
19 °C - 7 days - Primary
Do not mash the chocolate malt. Spread on top of the mash bed before sparge, sparging in this way will draw colour and flavour without the astringency (malt bill courtesy of Andy @Elusive Brewing).
Water wise - I adjusted to a Hoppy IPA profile with the addition of a little table salt.
Undershot the OG (1.048) - FG (1.008) = 5.25% ABV
Sabro - on nose but not pallete, so bump it up if you want more coconut flavours... I added it as I'd received some freebies from Yakima Chief (available at wib)...
Nonetheless, a really lovely number!
waterintobeer homebrew club takes place on the first Sunday of every month, from 2pm.