Attempt at a "Historic" Norse Beor - Page 2 - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Attempt at a "Historic" Norse Beor

Reply
 
Thread Tools
Old 01-12-2012, 04:08 PM   #11
odinraven
Recipes 
 
Dec 2011
burlington, iowa
Posts: 9
Liked 2 Times on 1 Posts


To LexusChris:

on Alehoof (also known by about 20 other names)

The stuff grows everywhere. Basically as long as you are in a moderately cool or temperate climate you can find it anywhere someone hasn't taken care of their lawn meticulously. It has small fuzzy leaves, grows low to the ground and has kind of a fresh spinach and fruity aroma when bruised. Also makes an interesting tea. If you can't get it where you live (doubtful) then you can buy it online. I also harvested the juniper berries myself. They are curing on top of my fridge as I write this.

To NorthernBayBrewer:

on carbonation

No it wouldn't be carbonated per se but it would be cooly fermented in a cask so it would have some bubbles. Plus I like carbonation so I took some artistic license and am going to give it a very light carb.




 
Reply With Quote
Old 01-13-2012, 01:47 AM   #12
NorthBayBrewer
Recipes 
 
Jan 2012
Tampa, FL
Posts: 19

Quote:
Originally Posted by SouthBay View Post
This is from a recent BYO magazine article on Gotlandsdricka

3.3lb Smoked Malt
6.8lb Vienna Malt
.25lb Cara-Aroma
1.5lb Pale Wheat Malt
.25lb Carafa 1
.25lb Peated Malt
1.9lb Cane Sugar
4 POUNDS Juniper boughs, with berries
.19lbs Dried Juniper Berries
13AAU Perle hops @ 60 minutes
1oz Bakers yeast

Boil 2lbs of the juniper boughs in 8-9 gallons water, until the liquor turns dark brown. Cool to 180 degrees. In the MLT, put the remaining boughs over the false bottom/manifold/etc so they form a layer 2-4 inches sick.

Mash in the grist to the juniper liquor @ 1.2 qt/lb. Also add the dried juniper berries at this point. Mash 120 minutes @ 154. Runoff until appx 6.5ish gallons total, then boil 75 minutes. First hop addition at 60 minutes, add sugar at 15 minutes. Cool to appx 70 degrees, then pitch bread yeast.

Ferment in the primary for 3-5 days (article doesnt give the fermentation temp, but i'm guessing about 70-75 degrees based on my experience with bread yeast). Rack to secondary for 4-6 days, then rack to a serving vessel.

The article says that if using a keg, use just enough pressure to keep it flowing. It also states to remove pressure once a day and add a tablespoon of honey or sugar to the keg to keep it actively fermenting. If bottling, use 1/2 as much priming sugar as normal (appx .5oz of corn sugar per gallon).

***

Sounds... interesting. I'd like to know if anyone tries it.
Hey this sounds cool. I would like to try it but I doubt my LHBS has the specialty malts/boughs of juniper berries. Do you know good suppliers?



 
Reply With Quote
Old 01-13-2012, 04:28 PM   #13
bonsai4tim
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Dec 2009
raleigh
Posts: 190
Liked 14 Times on 11 Posts


specialty food shops like Whole Foods have juniper berries in the spice section.

t

 
Reply With Quote
Old 01-14-2012, 05:07 PM   #14
SouthBay
Recipes 
 
Dec 2010
Olympia, WA
Posts: 465
Liked 23 Times on 21 Posts


I've never actually seen the boughs for sale anywhere. They grow wild in a lot of places, so if you're going to make it, you may have to find someone to cut some and ship them to you.

A quick google search result: it looks like people use them for making wreaths for xmas. Maybe a craft store like Micheal's could special order some for you

 
Reply With Quote
Old 10-24-2012, 04:00 AM   #15
SkiNuke
Recipes 
 
Jul 2011
Boulder, Colorado
Posts: 293
Liked 5 Times on 5 Posts


I am very interested in how this turned out.

The gotlandsdricka seems fairly similar to sahti (except with sahti there is no boil, and you filter the mash through the juniper branches). I plan on trying to make a sahti here in a few weeks, but I was thinking I liked the idea of mashing the branches instead of filtering through them.

 
Reply With Quote
Old 10-24-2012, 05:55 AM   #16
AndrewD
Recipes 
 
Aug 2012
Santa Rosa, CA
Posts: 289
Liked 50 Times on 33 Posts


Around here, and I assume just about everywhere in the US, Juniper was used extensively for landscaping. It is ugly, grows like crazy, and is really hard to remove. Charlie Papazian ran into the juniper boughs being used in the mash tun to help lauter on several occasions in Europe, particularly Sweden IIRC. And the juniper smoked malt was prevalent.

 
Reply With Quote
Old 10-24-2012, 06:45 AM   #17
45_70sharps
Recipes 
 
Sep 2012
Raymond, Washington
Posts: 1,807
Liked 172 Times on 141 Posts


I'm interested in how this turned out also.
Sounds like it was a cool project.
__________________
Let's see if I keep this updated!

On tap
Black Butte clone

In secondary
Pumpkin ale

In primary
Honey wit

Up next.. Firestone Union Jack clone

 
Reply With Quote
Old 10-24-2012, 08:15 AM   #18
mcspanner
Recipes 
 
Sep 2012
Warrington, Cheshire
Posts: 855
Liked 562 Times on 248 Posts


Another thing to consider is that bere was probably the barley variant used at the time so if you were able to get any of that, it would be a good tip towards authenticity.

http://en.wikipedia.org/wiki/Bere_(grain)

Valhalla brewery on Shetland have a bere ale brewed as an acknowledgement of the island's Norse past. Finding bere off Shetland and Orkney may be an issue though....

BrewingTV did a video last month about a traditional, un-boiled sahti using juniper twigs in the mash. I wonder if this technique would be appropriate, I can see the benefits of not expending the fuel to keep the pot at a boil for 60 minutes if there's not a lot of firewood available in the frozen north.
__________________
Scientifically speaking, alcohol IS a solution.....

 
Reply With Quote
Old 10-24-2012, 08:29 AM   #19
Bradinator
Recipes 
 
Oct 2008
Calgary, AB
Posts: 655
Liked 25 Times on 22 Posts


Subscribed! I am very interested in the results. Makes me wish I got out hiking this summer to collect the juniper branches and berries for a Sahti I had planned. Always next summer! Until then I will live vicariously through this thread.
__________________
"There is only two ways do to something; The smart way or the hard way."

"Beer is pretty resilient stuff, its resistant to human stupidity"

Bradinator's Brews

 
Reply With Quote
Old 10-25-2012, 04:00 AM   #20
Rubes
Recipes 
 
Nov 2011
, Ontario
Posts: 231
Liked 18 Times on 13 Posts


This thread is now 10 months old, did this beer ever get brewed or what?



dongemus Likes This 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
"American" or "Imperial" Oatmeal Stout Recipe: Critiques please! cladinshadows Recipes/Ingredients 5 11-23-2015 11:14 PM
RECIPE DTB "La Verdad" mexican beer attempt bigben24 Recipes/Ingredients 20 06-10-2011 10:01 PM
12-21-12 Barleywine(aka:"End of the World Ale" or "Myan Special") Who is brewing one? MBasile Recipes/Ingredients 18 05-09-2011 05:10 PM
Bucephalus "Martingale" - partial mash "fast" Festbier kwantam Recipes/Ingredients 3 03-23-2011 07:31 PM
"bavarian style" or "blonde" characteristic questions HasstheBoss Recipes/Ingredients 2 04-19-2010 08:16 PM


Forum Jump