For more on brewing this traditional farmhouse style from Norway, see The Cult of the Kiln: Brewing Super-Smoky Stjørdalsøl and Stjørdalsøl: Level Up on Smoke with Our Mutual Friend.
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
16.7 lb (7.6 kg) Stjørdal-style alderwood-smoked malt
0.3 oz (9 g) Hallertau Magnum at first wort [12 IBUs]
Chico or other neutral ale strain
Mill the grains and mash at 152°F (67°C) for 45 minutes. Recirculate until your runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding hops according to the schedule. After the boil, chill the wort to about 66°F (19°C), aerate well, and pitch the yeast. Ferment at 66°F (19°C) until complete and gravity has stabilized, then crash, package, and carbonate.