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Skuld Krusher - Norskie Ale
Specialty Beer • Partial Mash • 5 gal
Soaked all spices and fruit in vodka for one week prior to secondary fermenter addition. The caraway is the early stand-out, followed by a very nice currant-sweetness. Finally, the spicy rye-notes arrive. Still a bit young, so I will keep you all up to date.
May 24, 2008 pm 02:43pm
5.0/5.0 1 rating
Ingredients (Partial Mash, 5 gal)
- 1 lbs
American 6-row Pale
American 6-row Pale
Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.
- 1 lbs
American Caramel 20°L
American Caramel 20°L
Provides color, body, and contributes to foam retention and beer stability.
- 1 lbs
Peat Smoked Malt
Peat Smoked Malt
Imparts a robust smokey flavor and aroma. Use in Scottish ales and Wee Heavies.
- 6.0 lbs
Dry Extra Light; Muntons
Dry Extra Light; Muntons
Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.
- 1.0 lbs
Rye Flaked
Rye Flaked
Imparts a dry, crisp character. Use in rye beers.
- 0.5 oz
Tettnanger - 4.5 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 0.5 oz
Tettnanger - 4.5 AA% pellets; boiled 30 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 0.5 oz
Tettnanger - 4.5 AA% pellets; boiled 5 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1 oz
crushed cardamom and correander - (omitted from calculations)
crushed cardamom and correander
- 8 oz
currants - (omitted from calculations)
currants
-
Wyeast 1084 Irish Ale™
Wyeast 1084 Irish Ale™
Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.072 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.014 | 0.995 - 1.035 | |
| Color: | 9.7 SRM | 1 - 50 | |
| Alcohol: | 7.6% ABV | 2.5% - 14.5% | |
| Bitterness: | 15.6 IBU | 0 - 100 | |
Discussion
Trial at DLD
2009-04-29 9:06pm
Opened the beer up to the masses at this year's Dark Lord Day. The reviews were universally positive actually... much to my relief! Appearance = deep red color similar to KoolAid. Head is somewhat weak, but viscosity is high. Somewhat oily consistency when swirled in glass. Aroma = Red fruit all over the place. The currants seem to give a decidedly cherry-like aroma, strangely. There is an obvious alcohol note. Deeper, there are some phenolic spices... black peppery maybe. Fairly strong nose overall. Taste = Huge and winey - almost like a heavy red wine. There is an obvious sweetness like berry-cranberry-cherry juice. Spice fills in later. I actually get some clove and pepper. Alcohol is obvious, but not as mind-crushing as might be expected. I think we lost some of the spice complexity I expected... anyway, pretty good =)
Yummy
2009-05-01 1:33pm
I tasted this at DLD and it was great. The rye was just right. Not overpowering spicyness. I'll definately be brewing this one soon. It got me inspired to brew with some rye. Quick question though, you mention the caraway and flavors of cloves and others. Are they from spices not listed or are they just flavors from the what was there tasting like the spices?
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