Recipe: Wisby Ölverk Dundar Gotlandsdricka

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.