Norwegian Fog
Toady’s post is a recipe and tasting note for the a quickly brewed sour kveik. This is my take on the currently popular dry hopped sour “style”, but also draws from the other popular fads, hazy IPAs and kveik-fermented beers.
This beer is brewed with a mix of wheat, oats and pilsner malt, to create a foggy appearance. It is then quick-soured with probiotics, and fermented hot with Ebbegarden kveik to create some intense tropical flavours. To finish, the beer is dry hopped with 150 g (~5 oz) of tropical hops.
This is a fantastic summer beer. Crisp, refreshing and with a pronounced tropical flavour, but with a low bitterness that makes this an easily quaffable brew.
Recipe – Norwegian Fog
Specifications
Boil Size: 32.56 L
Post Boil Volume: 26.56 L
Batch Size (fermenter): 23.00 L
Bottling Volume: 20.00 L
OG: 1.056 SG
FG: 1.009
ABV: 6.1%
Estimated Color: 3.6 SRM
Estimated IBU: 0.0 IBUs
Boil Time: 60 Minutes
Ingredients
Amt Name %/IBU/Time
0.10 kg Rice Hulls (0.0 SRM) 1.7 %
2.72 kg Wheat Malt (2.0 SRM) 47.1 %
2.50 kg Pilsner Malt (2.0 SRM) 43.3 %
0.45 kg Malted Oats (1.0 SRM) 7.9 %
1.00 tsp Irish Moss (Boil 10.0 mins)
5 caps Jamieson Women's Probiotic (L. acidophilus & L. plantarnum)
300 ml Ebbegarden Kveik
56 g Mosaic [12.25 %] Dry Hop 3.0 Days
28 g Citra [12.00 %] Dry Hop 3.0 Days
56 g Motueka [7.00 %] Dry Hop 3.0 Days
Mash
Single Infusion, Light Body, Batch Sparge
-Mashed in with 16L of water at 73C
-Held at 64.4C for 75 min
-Batch sparged with 24 L of water at 78C
Boil
-Boiled for 60 min
-Added Irish moss 10 min prior to end of boil
-Chilled to 40C and transfered to a carboy
Souring
-Added heat belts and temperature controller to the carboy
-Wrapped in insulation, and set temperature to 37C
-Added 5 capsules of probiotic pills and held at 37C for 28 hrs
Fermentation
-After ~28 hrs of souring, fermenter temperature was
decreased to 35C
-300 ml starter of Ebbegarden Kveik was pitched
-Fermentation was held at 35C for ~ 5 days
Dry Hop & Kegging
-Carboy was cooled to celler temperature (~16 C)
-Hops were added as a single addition
-Headspace was purged with CO2
-Dry hopped for 3 days, then transfered to a CO2 purged keg
-Force carbonated, 35 PSI for 28 hoursSour Kveik – Tasting Notes
Appearance: Golden and hazy AF. Much to my delight, it also has a course white head which sticks around for a while.
Aroma: Tropical fruit – mango and papaya mostly. Subtle lactic twang in the background.
Flavour: Hot diggity, this is a good beer. As with the aroma, flavours of mango and papaya dominate. Beneath this are flavours of citrus and a subtle resinous note. Al of the hop flavour is overlaid on a modest lactic bitterness and a breaddy malt character.
Mouthfeel: The beer is dry and crisp, but with enough mouthfeel to avoid feeling thin. This beer is very thirst quenching, and finishes with a lingering tropical fruit note.
Overall: This is a damned good beer, and one which I plan on brewing again soon…with one minor tweak to amp-up the fruit character.
I’ve never brewed a beer without kettle additions, how did this one go? Also whats the tweak that you mentioned? :p
Grapefruit skin, as discussed in the next post on my blog!
https://suigenerisbrewing.com/index.php/2019/07/06/almost-all-the-fads-sour-neipa/
Beginner question…do you put an airlock while it’s souring?
Either an airlock or a piece of sanitised aluminium foil pressed over the lip of the carboy. While oxygen ingress is not an issue with Lactobacillus souring, I do want to limit the risk of any wild yeasts getting into the wort. Either an airlock or sanitised foil will prevent that.
I’m intrigued by the way you soured this beer with Jamieson Women’s Probiotic. When I found it on Amazon I discovered it came in capsules of 10 billion, 25 billion and 60 billion active cells. Do you recall what you used?
None of the above; mine are 7 billion. That said, it doesn’t really matter. Under ideal temperatures lactobacillus divides every 20 minutes or so. Probably ore like every 30 minutes in wort. So if you pitch a 10 billion vs. 60 billion cell capsule, the only real difference is it’ll take ~45 minutes more for the 10-billion cell dosed sample to hit peak population. Both will hit roughly the same peak population and acidifity to the same extent.
Makes sense. Thanks!
Sounds delicious, and one that I’d love to brew myself. You mentioned at the end that you would make a tweak to amp-up the fruit character. What tweak would that be?
Its a “secret”…the only clue I’ll offer is that I missed out on one current fad in this beer, and I’m going to incorporate that next go-around.
Check back in mid-July for the answer!
Glitter?
Go home, you’re drunk (by which I mean, f no)
Do you typically sour to taste or to a specific pH or both? Also, did you acidify the wort with lactic acid before adding the bacteria? Sounds like a tasty beer!
Normally I go by taste, as in my experience pH doesn’t accurately reflect the sensation you get. I’ve had beers both at a pH of 3.4; one which felt modestly acidic, the other which was merely tart. I think titratable acidity gives a more accurate indication of what the beer will feel like on the palate, but I’m not set up for that.
In the case of this beer, my yeast pitching schedule ended up being determined by an emergency trip to deal with a family emergency, but whether by luck or skill, 28 hours (plus continued acidification during the yeast ferment) ended up being perfect.
I have doing a similar brew except with Skare yeast and Vic Secret instead of Motueka. I have also had great results and plan on brewing it for my clubs charity fundraiser.
I wanted to use vic secret in this beer – one of my favourite dryhoped sours made by a local brewery uses vic secret as the main hop, and I was trying to replicate that beer as well as I could. Unfortunately, I couldn’t find the hop in any brewshop that would ship to me at an affordable rate.