Voss Farmhouse Ale Recipe. This is the yeast starter that activates the yeast. This homebrew recipe uses the following ingredients.
Voss - farmhouse ale central. Mash grains at 60C for 45 minutes using 23 liters of water per kilogram of grain. Commercial Voss Kveiks are often used in various kinds of IPAs but in my opinion this is not the best kveik for intensely hoppy beers.
Farmhouse brewers usually pull out a small amount of the first wort cool it to fermentation temperature and add yeast to it.
The spiciness intensifies bitterness and but it also makes the bitterness coarser. I just happened to have had a book on hand at the time with a section all about Norwegian Farmhouse Ale and Voss Kveik Yeast. The wort boil is also in sharp contrast for example to the Hornindal around 250 km north of Voss where farmhouse brewers still proudly brew raw ale without the boil. This is the yeast starter that activates the yeast.
