This recipe appears in the July/August 2017 issue of Zymurgy magazine in the article World of Worts: To Gotland for Gotlandsdricke by Charlie Papazian
Recipe courtesy of Charlie Papazian
Vello’s Gotlandsdricke | Specialty Beer
- 5 lb. (2.3 kg) Birch smoked pale malt
- 1.5 lb. (680 g) Munich malt
- 1.5 lb. (680 g) pale malt
- 3/4 oz. (21 g) Northern Brewer, 8% a.a. @ 60 min (6 HBU/168 MBU)
- 1 oz. (28 g) German Hallertauer Mittelfrüh, 4% a.a. @ 15 min (4 HBU/112 MBU)
- 6 10–12 in. (25–30 cm) boughs/branches of juniper for brewing water (the ones I used were laden with green berries). Juniper is not cedar. The needles on these branches were very thorn-like and difficult to handle without gloves.
- 4 10–12 in. (25–30 cm) boughs/branches of juniper for base water and lautering
- 1/4 tsp. (1 g) powdered Irish moss
- 3/4 cup (175 mL) corn sugar (priming bottles) or 0.33 cups (80 mL) corn sugar for kegging
- Original Gravity: 1.046 (11.5 B)
- Final Gravity: 1.012 (3 B)
- ABV: 6.5%
- IBU: 30
- SRM: 7
Boil four boughs of juniper branches in 6.5 gal. (25 L) of water for one hour. After removing the spent branches, use the water for mashing and sparging.
A step infusion mash is employed to mash the grains. Add 8 qt. (7.6 L) of 140° F (60° C) “juniper water” to the crushed grain, stir, stabilize, and hold the temperature at 132° F (53° C) for 30 minutes. Add 4 qt. (3.8 L) of boiling juniper water, heat to bring temperature up to 155° F (68° C), hold for about 30 minutes, and raise temperature to 167° F (75° C). Place 2 branches of juniper on the bottom of the lauter vessel and lauter and sparge with 3.5 gal. (13.5 L) of 170° F (77° C) juniper water. Collect about 5.5 gal. (21 L) of runoff. Add 60-minute hops and bring to a full and vigorous boil.
The total boil time will be 60 minutes. When 15 minutes remain, add the 15-minute hops. When 10 minutes remain, add the Irish moss. After a total wort boil of 60 minutes, turn off the heat and place the pot (with cover on) in a running cold-water bath for 30 minutes. Continue to chill in the immersion or use other methods to chill your wort. Then strain and sparge the wort into a sanitized fermenter. Bring the total volume to 5 gal. (18.9 L) with additional cold juniper water if necessary. Aerate the wort very well.
Dissolve the compressed yeast in a small amount of boiled and cooled water. Use a jar and a teaspoon previously sterilized in boiling water to contain and mix the yeast and water. Pitch the yeast when temperature of wort is about 65° F (18° C). Ferment at about 65° F (18° C) for about one week or until fermentation shows signs of calm and stopping. Rack from primary to a secondary, and if you have the capability, “cellar” the beer at about 55° F (12.5° C) for about one week. Prime with sugar and bottle or keg when complete.
Relax. Don’t worry. Have a homebrew and hope that you never find yourself smelling the dandelions on Folknykterhetens Dag.