Subscriber Exclusive
Recipe: Wisby Ölverk Dundar Gotlandsdricka
From Wisby Ölverk in Visby, Gotland, Sweden, here’s a small brewery’s take on the island’s traditional farmhouse ale.
Photos: Courtesy Wisby Ölverk
All Access Subscribers can download the Beersmith and BeerXML version of this recipe.
Subscribe today.
Make & Drink Better Beer
Subscribe today to access all of the premium brewing content available (including this article). With thousands of reviews, our subscribers call it "the perfect beer magazine" and "worth every penny." Your subscription is protected by a 100% money back guarantee.
For much more about this brewing tradition, see Gotlandstricke: Sweden’s Elusive Smoked Ale, and for more from Wisby Ölverk about their approach to their local style, see Brewing Gotlandstricke with Gotland’s Wisby Ölverk.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.083
FG: 1.030
IBUs: 20
ABV: 7%
[PAYWALL]
MALT/GRAIN BILL
7.9 lb (3.6 kg) Viking Munich Light
4 lb (1.8 kg) Viking Vienna
1.6 lb (726 g) Crisp Flaked Torrefied Oats
1.6 lb (726 g) Weyermann Pale Wheat Malt
13 oz (368 g) alder-smoked malt
HOPS & ADDITIONS SCHEDULE
2.8 oz (79 g) juniper twigs in the mash
0.7 oz (20 g) Perle at 60 minutes [15 IBUs]
2.8 oz (79 g) juniper twigs at 15 minutes
Yeast nutrient at 15 minutes
1.1 oz (31 g) Perle at 5 minutes [5 IBUs]
YEAST
LalBrew Voss Kveik ale yeast, 33 g or 3 packets
DIRECTIONS
Mill the grains and mash at 158°F (70°C) for 75 minutes. Adjust pH to 5.4 using lactic acid. 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—or more, depending on your evaporation rate. Boil for 120 minutes, adding hops, juniper, and yeast nutrient according to the schedule. After the boil, chill the wort to about 104°F (40°C). Aerate the wort and pitch the kveik. Ferment at 100°F (38°C) for 3 days. When fermentation is complete, package and carbonate to about 1.8 volumes of CO2.
BREWER’S NOTES
Water: Gotland’s local water is usually very hard. We don’t filter it; we use lactic acid for pH adjustment.
Malt: We use an alder-smoked farmhouse malt from Hejdeby parish, Gotland. The closest malt substitution in the United States may be the Gotlandsdricka or Stjørdal specialty malts from Sugar Creek Malt in Indiana.
Yeast: For a more authentic contemporary gotlandsdricke experience, try fermenting with baker’s yeast below 64°F (18°C), transfer it to a large water canister, and feed it sugar continually to keep it sparkling for another week or two.
