This recipe is for a beer inspired by Norwegian raw ales as suggested to us by Norwegian homebrewer and kveik wrangler Ivar A. Geithung. We are not claiming authenticity of process or any authority on the practice. We just wanted to try it out, especially since we had to two strains of kveik to ferment with, including one that came to us straight from Norway by way of Ivar.
For more insight and information on Norwegian raw ale, we suggest these links:
Chop & Brew Norwegian Raw Ale
For 5 gallons (in our case, to be split into two 2.5-gallon batches)
OG: 1.060
FG: TBD by your kveik strain selection (see below)
Malt
- 7 lbs Weyermann Barke Pilsner (50% of malt)
- 7 lbs Simpsons Best Pale (50% of malt)
Hops
- 1 oz Callista
Other
- 2 Tbsp Albanian juniper berries (Penzeys Spices), coarsely ground in spice grinder
- 2 cups homemade spruce tip syrup
Yeast
- Imperial Yeast Kveiking kveik blend (Summer 2019 Seasonal Release) [You could substitute with year-round Loki strain from Imperial Yeast]
- Dried Otterdal kveik sent to us from Ivar A. Geithung near Voss, Norway
Directions
Mash malts and coarsely ground juniper berries at 160F for three hours. Ivar suggested two-to-four hours for the mash. Three hours worked well for us as we were brewing an unrelated (but very good) beer in between the mash and runoff for the Norwegian raw ale.
Runoff wort into kettle and add 1 oz Callista hops or other fairly neutral and non-aggressive hope. Ivar says that Hallertau varieties work well for him. Added 2 cups homemade spruce tip syrup.
Bring wort to 170F for 15 minutes. Do not bring to a full boil.
Cool wort to 90-95F. For this brew, I allowed it to ambiently cool, covered, over the course of a few hours while I was away from the house.
Divided five gallon batch into two 2.5 gallon buckets. Into one I pitched the liquid pouch of Imperial Yeast Kveiking. In the other I pitched the Otterdal dried kveik, which I had rehydrated by add it to about one cup of first runnings wort earlier during the brew day. Stirring it to incorporate and leaving it with in a jar with the lid loosely sealed for the same amount of time it took the wort to chill.
Both beers were fermented to completion after about two or three days. Kveiking batch got to FG 1.009. Otterdal batch got to FG 1.020. See this video for our tasting notes and for more from the brew day.