Haandbryggeriet: Norwegian Wood clone

Haandbryggeriet: Norwegian Wood clone

(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 in Drammen, Norway, says, “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 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 min.) (0.2 oz./6 g at 8.5% alpha acids)
5.9 AAU Centennial hops (20 min.) (0.6 oz./17 g at 9.75% alpha acids)
5.6 AAU Cluster hops (0 min.) (0.8 oz./22 g at 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)
3/4 cup (150 g) dextrose (if priming)

Step by Step
Mash the grains as well as the juniper branches and mash hops at 151 °F (66 °C) for 60 minutes. Mash out, vorlauf, and then sparge at 170 °F (77 °C) to collect enough wort to result in 5 gallons (19 L) after a 90-minute boil. Boil wort for 90 minutes, adding hops at times indicated. Cool, aerate, and pitch yeast. Ferment at 70 °F (21 °C). After fermentation is complete, bottle or keg as usual.

Partial mash option:
Substitute the smoked malt and Munich malt in the all-grain recipe with 5 lb. 14 oz. (2.66 kg) Weyermann smoked malt extract and 1 lb. 6 oz. (0.62 kg) liquid Munich malt extract. Place the crushed malts, juniper branches, and mash hops in with steeping grains and steep at 151 °F (66 °C) in 3.75 qts. (3.6 L) of water for 45 minutes. Rinse the grain bag with 2 qts. (2 L) of 170 °F (77 °C) water. Combine “grain tea” and malt extracts along with enough water to top up to 6 gallons (23 L) and boil for 60 minutes. Follow the remaining portion of the all-grain recipe.