Norwegian Wood clone (Haandbryggeriet)

By Shaylie

(5 gallons/19 L, all-grain)
OG = 1.060 FG = 1.010
IBU = 28 SRM = 22 ABV = 6.7%

Jens P Maudal, Head Brewer at Haandbryggeriet AS, "The recipe is our recreation of a traditional farm ale that
was every farm's regular drinking ale, and a stronger version was normally brewed for the Christmas holiday season."

Ingredients

• 8 lbs. 3 oz. (3.7 kg) Weyermann smoked malt
• 2.0 lbs. (0.91 kg) Munich malt
• 19 oz. (0.55 kg) Weyermann CaraAmber® malt
• 18 oz. (0.51 kg) British amber malt
• 11 oz. (0.31 kg) British pale malt
• 0.3 oz. (8.5 g) Northern Brewer hops (mash hop)
• 1.8 AAU Northern Brewer hops (60 mins) (0.21 oz/6.0 g of 8.5% alpha acids)
• 5.9 AAU Centennial hops (20 mins) (0.6 oz./17 g of 9.75% alpha acids)
• 5.6 AAU Cluster hops (0 mins) (0.8 oz/22 g of 7% alpha acids)
• 2 branches of fresh Juniper (with green berries)
• Wyeast 3638 (Bavarian Wheat), White Labs WLP315 (Bavaria Weizen Yeast) or other wheat/wit yeast (2 qt./2 L yeast starter)

Details

Servings 5

Preparation

Step 1

Single infusion mash at 151 °F (66 °C). Mix the two juniper branches and mash hops in with mash. Mash malts for 60 minutes. Boil wort for 90 minutes. Fermentation temperature is 68-70 °F (20-21 °C) "We use a wheat beer yeast with little banana flavor, or you could use a wit beer yeast." (Note: banana flavor/aroma decreases with pitch rate.)