Viking PORSØL

[Deebee]

Hei all.

been researching some supposedly nice Viking beers. indeed I had one a little while ago that was awesome. it uses a standard hop for bittering then adds Myrica Gale as flavor at 5 and = minutes.

So here Is the thought for a 10 litre trial batch.

93% ultra pale MO
7% wheat malt.

bittering with something like challenge to 19 IBU at 60.

33 g Myrica gale leaves 8 ripped crushed or maybe blitzed at 5 minutes then the same at FO

Myrica will give some bitterness but not a lot.

now I am thinking of yeast. initially my guy says keep it something that will allow a little sweetness so I am aiming towards S-04.

Any thoughts?

[seymour]

Wild yeast from honey, juniper berries and monk's garments. Duh!

[Deebee]

Yes i suppose... but i have tondraw a line somewhere:-)
Maybe 04 or notty?

[seymour]

I'd use bakers yeast for authenticity. That time I wasn't joking.

[Deebee]

Two packs of bulk standard bread yeast..
Sounds interesting.... can you explain why this would be more authentic...... out of interest

[seymour]

It's all Saccharomyces, the baking yeast is just less adapted to brewing, "wilder" and closer to nature in that sense. It's still called for in Finnish Sahti, many mead and "country wine" traditions, and kvass, which although none are strictly Viking/Nordic related, aren't a million miles off (he says, ducking for cover as the Norseman begins hurling things...)

On second-thought, though, my weird black IPA going with bakers yeast churned like a mo-fo for three days then appeared to stop dead at 1030. So, perhaps one bakers yeast and one S-04, for the best of both worlds?

[Deebee]

It's all Saccharomyces, the baking yeast is just less adapted to brewing, "wilder" and closer to nature in that sense. It's still called for in Finnish Sahti, many mead and "country wine" traditions, and kvass, which although none are strictly Viking/Nordic related, aren't a million miles off (he says, ducking for cover as the Norseman begins hurling things...)

On second-thought, though, my weird black IPA going with bakers yeast churned like a mo-fo for three days then appeared to stop dead at 1030. So, perhaps one bakers yeast and one S-04, for the best of both worlds?

Done! Willnonly be a small batch at first so half and half

[seymour]

Can't wait to hear how it turns out!

[Deebee]

Time to send the wife out picking leaves then