In collaboration with the Colorado Farm Brewery, Denver’s Our Mutual Friend produces this strong, dark, heavily smoky Stjørdal-inspired ale once each winter.
All Access Subscribers can download the Beersmith and BeerXML version of this recipe.
For more on brewing this traditional farmhouse style from Norway, see The Cult of the Kiln: Brewing Super-Smoky Stjørdalsøl and Stjørdalsøl: Level Up on Smoke with Our Mutual Friend.
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
16.7 lb (7.6 kg) Stjørdal-style alderwood-smoked malt
0.3 oz (9 g) Hallertau Magnum at first wort [12 IBUs]
Chico or other neutral ale strain
Mill the grains and mash at 152°F (67°C) for 45 minutes. 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, depending on your evaporation rate. Boil for 60 minutes, adding hops according to the schedule. After the boil, chill the wort to about 66°F (19°C), aerate well, and pitch the yeast. Ferment at 66°F (19°C) until complete and gravity has stabilized, then crash, package, and carbonate.