09/12/2021
Creating a Kornøl; traditional pale, raw (unboiled) beer made with juniper infusion rather than hops. The juniper is with the foliage of the tree rather than the more familiar berries so it is quite a unique and more subtle flavour.
the strength of the infusion will take a couple of brews to get right, this is the second time and I made it a bit stronger. the bitterness is more balanced making it just the right amount of refreshing this time around and the juniper flavour a little more robust, though still subtle – probably a good thing as the outcome is not unfamiliar from a standard mildly hopped beer.
The aroma from the infusion was a lot stronger than what came through after it had been run through the mash in the sparge.
OG 1045, though as it was measured from the top of what had trickled out of the mash, I suspect it was a lot stronger – the wort having not been mixed up as it would have usually been in the boil?
After really failing to make friends with a couple of different kveiks i chose to compromise with a mild belgian yeast and play it safe. Still fermented out very quickly and very dry.
