Närke Kulturbryggeri: Tanngnjostr & Tanngrisnir clone

Närke Kulturbryggeri: Tanngnjostr & Tanngrisnir clone

(5 gallons/19 L, all-grain)
OG = 1.071 FG = 1.014
IBU = 27 SRM = 9 ABV = 7.8%

Berith Karlsson, from Närke Kulturbryggeri, said of this smoked doppelbock spiced with juniper twigs, “being a double bock lager, (it) is named after the two goats pulling the wagon of Thor, the god of thunder.”

Ingredients
7 lbs. (3.2 kg) smoked malt (Gotland, Viking or Weyermann)
4.5 lbs. (2 kg) Munich malt
1 lb. (0.45 kg) Carapils® malt
1 lb. (0.45 kg) wheat malt
13 oz. (0.36 kg) sucrose (15 min.)
7.5 AAU Northern Brewer hops (60 min.) (1 oz./28 g at 7.5% alpha acids)
4.3 AAU Hallertau Mittelfruh hops (1 min.) (1.3 oz./38 g at 4.25% alpha acids)
4 twigs female (with berries) juniper
White Labs WLP833 (German Bock Lager) or Wyeast 2206 (Bavarian Lager) yeast
2/3 cup (133 g) dextrose (if priming)

Step by Step
Submerge the juniper twigs in about 7 gallons (26.5 L) of water and bring to a boil for 5 minutes. Remove twigs and use the water for mashing and sparging. Mash the grains at 151 °F (66 °C) for 60 minutes. Mash out, vorlauf, and then sparge at 170 °F (77 °C) to collect 6 gallons (23 L) of wort. Boil for 60 minutes, adding hops and sucrose at times indicated. Cool, aerate, and pitch yeast at 60° F (16 °C). Hold until visible signs of fermentation, then slowly chill to 50° F (10 °C) and hold for the remainder of fermentation. After fermentation is complete, allow temperature to rise to 55° F (13 °C) for two days. Then cool to 33 °F (1 °C) at least 4 weeks. Bottle or keg as normal.

Partial mash option:
Substitute the smoked malt and Munich malt in the all-grain recipe with 5.5 lbs. (2.5 kg) Weyermann smoked malt extract and 2.75 lbs. (1.25 kg) liquid Munich malt extract. Place 4 qts. (4 L) of water in your brewpot. Toss in the juniper twigs, bring to a boil and boil for 5 minutes. Remove twigs and cool juniper water to 162 °F (72 °C). Place crushed grains in a large steeping bag and mash in juniper water at 151 °F (66 °C) for 45 minutes. Remove bag and rinse with 2 qts. (2 L) of 170 °F (77 °C) water. Top up to 6 gallons (23 L), add malt extracts, and bring to a boil for 60 minutes. Follow the remaining portion of the all-grain recipe.