Voss Bryggeri Natabjødn

Hey,

This is the recipe for Natabjødn. As with the Oregonian recipe I have written the malts as percentages and the hops as addition time and IBUs. I also put the aroma hops as a percentage. This is so people can adapt the recipe to give the best result on their systems. Any questions please feel free to leave a comment.

Voss Bryggeri Natabjødn

Pale Malt 79%
Munich Malt 12%
Crystal Malt 5%
Chocolate Malt 4%

Colour: 36 EBC
Bitterness: 26 IBU
Starting Gravity 1.056 (14 plato)
Finishing Gravity 1.014 (3.5 plato)

Mash Temperature: 66 degrees celsius

Boil Time: 90 minutes

First hops: Northern Brewer at start of boil 7.5 IBU
Second Hops: Last 10 minutes of the boil
Mount Hood (10%) 9 IBU
Irish Moss
End of boil

Whirlpool hops: Mount Hood (90%) 10 IBU

We used to add hazelnut extract to the Natabjødn but before I arrived in Norway it was decided to change that. If you think it enhances the flavour then it can be added in the boil or as a dry extract. Natabjødn is also a great base beer if you were looking to try something such as blending, adding vanilla or coffee. If you decide to add coffee I would recommend adding cold brewed coffee.

Cheers,

Andrew Rathband

Voss Bryggeri
 
Hei. Jeg skal brygge for første gang og tenkte å lage denne da jeg har smakt den på UNA i Bergen og ble forelsket i den

Jeg har fått låne en 50L speidel og tenkte å brygge 50 liter, men hvor mange kg malt og humle trenger jeg da? Ser at de andre oppskriftene her inne har spesifikke gram/kilo men på denne er det bare prosent.

Noen som har prøvd denne oppskriften og har lyst til å dele ingrediens detaljene?
 
Cecilie, om du legger dette inn i en bryggekalkulator eller bruker kuleramme så har du alt du trenger. Forholdet mellom indrigensene er alt du trenger. Jeg bruker http://www.brewersfriend.com som er å enkel og oversiktlig at jeg faktisk klarer å bruke den :)
 
Takk for det. Prøvde med både brewersfriend og brewmate men det gikk skeis. Enten fant jeg ikke riktig malt/humle ellers klarte jeg ikke endre de forskjellige verdiene :)

Det blir nok en American west coast amber ale til Jan Halvor istedet! Der lå alt smekk ferdig ;)
 

Miguel

Norbrygg-medlem
Hva slags verdier mener du? Jeg har aldri brukt de to programmene før men oppskriften er jo ikke så mystisk. Ligger ikke de ingrediensene der?
 

bjartenataas

Norbrygg-medlem
Hey,

This is the recipe for Natabjødn. As with the Oregonian recipe I have written the malts as percentages and the hops as addition time and IBUs. I also put the aroma hops as a percentage. This is so people can adapt the recipe to give the best result on their systems. Any questions please feel free to leave a comment.

Voss Bryggeri Natabjødn

Pale Malt 79%
Munich Malt 12%
Crystal Malt 5%
Chocolate Malt 4%

Colour: 36 EBC
Bitterness: 26 IBU
Starting Gravity 1.056 (14 plato)
Finishing Gravity 1.014 (3.5 plato)

Mash Temperature: 66 degrees celsius

Boil Time: 90 minutes

First hops: Northern Brewer at start of boil 7.5 IBU
Second Hops: Last 10 minutes of the boil
Mount Hood (10%) 9 IBU
Irish Moss
End of boil

Whirlpool hops: Mount Hood (90%) 10 IBU

We used to add hazelnut extract to the Natabjødn but before I arrived in Norway it was decided to change that. If you think it enhances the flavour then it can be added in the boil or as a dry extract. Natabjødn is also a great base beer if you were looking to try something such as blending, adding vanilla or coffee. If you decide to add coffee I would recommend adding cold brewed coffee.

Cheers,

Andrew Rathband

Voss Bryggeri
Sorry, wrong language. Meant to ask which yeast is used.
 
Hey, no worries. I would recommend a British Ale Yeast but feel free to experiment. I think a German Ale Yeast might work well with it too. We currently use our house strain for this beer.

Thanks Steinmb for helping people out. If people are in doubt I would recommend aiming for a 75% mash efficiency and trying to scale it to their set ups. Cheers and good luck.

Andrew
 
Topp