• By: Håken Hveem
• Final volume: 5 gallons / 20L
• Herbs used:Mugwort, Yarrow,
  Sweet gale and Juniper berries.

The reason for using smoked malt, is that malt was dried on big flat stones that was fired with wood ( different wood types causes variation on the taste, juniper wood is used some to smoke herring and meat) to heat the stone. I know that they used juniper branches and juniper berries a lot around here in Norway. Even the fresh shoots on branches of Scots Pine (Pinus sylvestris L.) and Norway Spruce (Picea abies) was used to season beer.

Malts / Fermentables

• 3 kg pale malt ( 67%)
• 1 kg amber malt ( 22%)
• 500 grams smoked malt (11%)

Extra

• ¾ cups corn sugar for priming
• 1 tbs. irish moss

Herbs

• 1 oz / 28g of Yarrow
• 1 oz / 28g of Mugwort
• 2 g of Sweet gale
• 5 g of juniper berries

Yeast

• Wyeast 1338 European Ale Yeast or
  Wyeast 3278 Lambic blend