Voss Kveik Dark Mild

brewing

After reading Lars’ blog [http://www.garshol.priv.no/blog/] and gaining an insight into Norweigan farmhouse brewing, we had a go at a dark mild with Sigmund’s Voss Kveik yeast from Yeast Bay. As we wrote on our recipe; “Fusing the norweigan kveik yeast (farmhouse), and 19th/early 20th century mild recipes to create a brew of bastardised brilliance”.

Grain Bill

  • 4.5kg - Pilsner
  • 1kg - Light Crystal
  • 0.5kg - Dark Crystal
  • 0.25kg - DRC
  • 0.037kg - Black
  • 0.5kg - Dark Belgian Candi Sugar

Mashed for 60min at 66.5C

Liquor to Grist: 2.5 : 1 (Approx.)

Boil

Boiled for 90 minutes, with the following fun additions:

60min: 15g Target 30min: 15g Styrian Bobek 30min: 30g Juniper 20min: 30g Juniper 15min: 3.75g Target 15min: 3.75g Styrian Bobek 10min: 10g Juniper 1min: 7.5g Target 1min: 7.5g Styrian Bobek

Post-Boil

Yielded 20l.

Yeast

Sigmunds Voss Kveik

  • OG: 1.048
  • FG: 1.015
  • ABV: 4.3%

Dry Hopping

  • 25g Saaz per 15 Litres / 3 Days.

Creative Commons License
Voss Kveik Dark Mild by Edinburgh Brewing Cooperative is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.