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This recipe is adapted from Lars Maruis Garshol’s book Historical Brewing Techniques: The Lost Art of Farmhouse Brewing. It’s based on the strong heimabrygg, or boiled ale, homebrewed by Bjørne Røthe in the Dyrvedalen valley of Norway’s Voss region. Røthe uses the Rivenes kveik, which is often shared among farmhouse brewers in Dyrvedalen; it’s similar to the more widely available Sigmund strain.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.095
FG: 1.020
IBUs: 42
ABV: 10%