Hausakliuf Bjòrr (Skullsplitter beer)
RECIPE DETAILS
* By: Håken Hveem
* Final volume: 5 gallons / 20L
* Herbs used:Mugwort, Yarrow,
Sweet gale and Juniper berries.
The reason for using smoked malt, is that malt was dried on big flat stones that was fired with wood ( different wood types causes variation on the taste, juniper wood is used some to smoke herring and meat) to heat the stone. I know that they used juniper branches and juniper berries a lot around here in Norway. Even the fresh shoots on branches of Scots Pine (Pinus sylvestris L.) and Norway Spruce (Picea abies) was used to season beer.
INGREDIENTS
Malts / Fermentables
* 3 kg pale malt ( 67%)
* 1 kg amber malt ( 22%)
* 500 grams smoked malt (11%) ( can be cut down if you dont like the smoked flavor )
Extra
* ¾ cups corn sugar for priming
* 1 tbs. irish moss
Herbs
* 1 oz / 28g of Yarrow 60 minutes
* 1 oz / 28g of Mugwort 60 minutes
* 2 g of Sweet gale 10 minutes
* 5 g of juniper berries 10 minutes
Yeast
* Wyeast 1338 European Ale Yeast or
Wyeast 3278 Lambic blend
Any comments on the recipe ?
RECIPE DETAILS
* By: Håken Hveem
* Final volume: 5 gallons / 20L
* Herbs used:Mugwort, Yarrow,
Sweet gale and Juniper berries.
The reason for using smoked malt, is that malt was dried on big flat stones that was fired with wood ( different wood types causes variation on the taste, juniper wood is used some to smoke herring and meat) to heat the stone. I know that they used juniper branches and juniper berries a lot around here in Norway. Even the fresh shoots on branches of Scots Pine (Pinus sylvestris L.) and Norway Spruce (Picea abies) was used to season beer.
INGREDIENTS
Malts / Fermentables
* 3 kg pale malt ( 67%)
* 1 kg amber malt ( 22%)
* 500 grams smoked malt (11%) ( can be cut down if you dont like the smoked flavor )
Extra
* ¾ cups corn sugar for priming
* 1 tbs. irish moss
Herbs
* 1 oz / 28g of Yarrow 60 minutes
* 1 oz / 28g of Mugwort 60 minutes
* 2 g of Sweet gale 10 minutes
* 5 g of juniper berries 10 minutes
Yeast
* Wyeast 1338 European Ale Yeast or
Wyeast 3278 Lambic blend
Any comments on the recipe ?