Dogfish Head’s Kvasir clone

(5 gallons/19 L, all-grain)
OG = 1.087 FG = 1.011
IBU = 18 SRM = ~23 ABV = 10.4%

Ingredients

7 lbs. (3.2 kg) wheat malt
5.5 lbs. (2.5 kg) Maris Otter malt
0.5 lb. (0.23 kg) caramel malt (40 °L)
0.3 gallons (1.1 L) preservative free cranberry juice (10 min.)
0.7 lb. (0.32 kg) birch syrup (10 min.)
2 lbs. (0.9 kg) honey (10 min.)
0.25 oz. (7 g) meadowsweet (5 min.)
0.1 oz. (3 g) yarrow (5 min.)
10 oz. (283 g) Myrica gale (5 min.)
0.6 lb. (0.27 kg) fresh or frozen lingonberries (0 min.)
0.3 lb. (0.14 kg) fresh cranberries (0 min.)
~5 drops pectinase enzyme
2.64 AAU Hallertau, Spalt or Tettnang hops (0.6 oz./17 g at 4.4% alpha acids) (60 min.)
0.8 AAU Hallertau, Spalt or Tettnang hops (0.18 oz./5 g at 4.4% alpha acids) (10 min.)
White Labs WLP011 (European Ale) or Wyeast 1087 (Bohemian Ale Blend) yeast

Step by step

24 to 48 hours before brewing: Crush the lingonberries and cranberries in 0.5 gallons (1.9 L) of water and treat with pectinase per the manufacturer’s instructions.

Heat 4.5 gallons (17 L) of water to 166 °F (74 °C). Mash the grains at 153 °F (67 °C) and hold for 60 minutes. After conversion is complete, start the lauter process. Sparge with just enough water to collect about 6 gallons (23 L) of wort in the brew kettle. Total boil time is 60 minutes. At 50 minutes into the boil add the birch syrup, honey, and cranberry juice and the second hop addition. With 5 minute remaining in the boil add the meadowsweet, yarrow, and Myrica gale.

After 60 minutes have elapsed, turn off the heat, add the lingonberry – cranberry mixture. Give the wort a long stir to create a whirlpool and let the mixture sit for 15 minutes. Chill the wort to 62 °F (17 °C) and transfer to a sanitized fermenter. Try to leave most of the fruit behind, there should be about 5 gallons (19 L) of wort in the fermenter. Pitch the yeast. Ferment at 62 °F (17 °C). After primary fermentation has completed, rack to secondary fermenter and mature for at least 21 days. Bottle or keg and enjoy.

Extract with grains option:
Replace all wheat malt and 5 lbs. (2.3 kg) of the Maris Otter pale ale malt with 7 lbs. Bavarian Wheat dried malt extract. Preheat 1.5 gallons (5.7 L) of water to 154 °F (68 °C). Place the caramel and Maris Otter malt in a steeping bag in the water. Steep the grains at 153 °F (67 °C) and hold for 15 minutes. In a second vessel, heat approximately 1 gallon (3.8 L) of water to 175 °F (79 °C) for rinsing. After the steeping time has elapsed, place the steeping bag with malt into a colander and let it drain into the brewpot. Rinse the grains with the 175 °F (79 °C) water and increase the heat. At 200 °F (93 °C) mix in the dried malt extract and raise to a boil. Add the first hop addition at the start of the boil. Boil time is 60 minutes. Follow the remainder of the all-grain recipe.