Codename : kotitila kippis
Thunder Bay has a well established Finnish population, so this seemed like a natural progression in making a traditional Finnish style farmhouse ale. This is a brew that pays homage to an older form of raw ale from Finland. Word to the wise, do not use this recipe.
- 2.25 lbs pilsner malt
- 1 lb Munich malt
- 8 oz rye malt
- ¼ oz juniper berries
- 5 ml bakers yeast
Anticipated IBU : nominal
Anticipated ABV : 7.6%
Target OG : 1.078
Target FG : 1.019
Prepare 4.1L strike water, 60F (15C).
Combine grains and berries in the bag.
Place the bag in the warm water for 45-60 minutes.
Raise temperature to 70F (21C) for 45-60 minutes.
Raise the temperature to 80F (27C) for 45-60 minutes.
Prepare 2L sparge water, 80-90F (27C).
Lift the bag out of the pot, allow it to drip into the pot. Sparge up to one gallon.
Cool to room temp, an ice-bath or a snowbank work effectively.
Sanitise everything required for fermentation.
Prepare yeast mixture.
Add wort to the jug. Pitch yeast.
Store in a warmer location during active fermentation for 2-3 days, then move to a cooler location for 7-10 days.
Sanitise everything required for bottling.
You can bottle directly from the carboy.
Refrigerate to preserve the taste, and to prevent souring.
Ready to drink immediately.
- 4.1L start water was not enough, try 6-7L next time
- 2L sparge water was too much, missed the target gravity by over sparging. OG measured at 1.035.
- Lesson learned from all these batches, sparging with one gallon brew in a bag (BIAB) only dilutes the wort.
- My sonic screwdriver no longer works, unable to ascertain the gravity, casual sample during bottling, unscientifically 3-4% ABV.
- Initial tasting during bottling, it is light like a lager, and somewhat sour.
- Had a proper sample, this beer is quite sour, and much to my surprise, has a nice long finish.
Brew day : 11-Feb-2022
Bottling day : 22-Feb-2022