Introduction

Imagine stepping outside of your culture and even the time you live in to experience something that connects you to your ancestors or people on the other side of the world. Brewing offers a unique connection to humanity and culture, transcending the boundaries of time and place.

I enjoy nerding out on brewing. If you like science or art, stick around because I’ll be doing these pretty often!

Our next stop is the Lithuanian Farmhouse style known as Kaimiškas, which literally means “Country-side.” I’m excited to brew this beer, as it connects me to my ancestral roots. Kaimiškas originates from rural Lithuania, where farmhouse ales have been a cultural staple. Farmhouse ales are historically brewed on farms in rural areas, primarily in Europe, and this tradition complements my French heritage, known for its phenolic and estery farmhouse ales, like Bière de Garde and Belgian Saisons.

The key to brewing Kaimiškas lies in using locally sourced herbs such as juniper and wild thyme, combined with a malt-forward flavor profile. I’m choosing Jovaru yeast, closely associated with Aldona Udriene, the “Queen of Lithuanian Farmhouse beer.” Hailing from Jovarai, a small village in northern Lithuania, Aldona has been crafting traditional Lithuanian farmhouse ales for decades and is celebrated for her expertise in this unique beer style. The yeast strain, isolated from Aldona’s own brewing process, prefers temperatures between 68°F and 95°F, making it an intriguing choice.

Targeted Characteristics

So, what am I targeting with this brew?

Yeast-Derived Flavors: A harmonious blend of fruity (orange, citrus, tropical fruit, subtle pepper, and earthiness), phenolic, and spicy characteristics.

Maltiness: A pleasant mix of bread, biscuit, and a touch of graininess.

Hops: A mild bitterness to balance the malt profile, with subtle florals and earthy spiciness.

Mouthfeel: A light-to-medium body, smooth and rounded, with moderate carbonation.

Finish: A balanced, mildly lingering bitterness from hops, complemented by fruity and spicy yeast flavors for a complex aftertaste.

To achieve this, I’ll be using a 5.5-gallon batch, accounting for trub loss and ensuring just over 5 gallons in my keg. I’ll incorporate a combination of pilsner malt, Maris Otter malt, and carapils malt for the base, color, biscuity notes, head retention, body, and mouthfeel. For hops, I’ll use Saaz at 2.8% AA, added at various stages of the boil to optimize flavor and bitterness.

Mash Schedule

In addition to treating my water to achieve a balanced flavor profile, I’ll follow a specific mash schedule.

Let’s dive into the mash schedule, where various enzymes are activated at different temperatures to extract the best flavors and characteristics from our grains. This process is crucial to achieving our desired taste and mouthfeel.

Here’s the complete mash schedule for our Lithuanian Farmhouse ale:

Phytase and Protein Rest: 15 minutes at 126°F. This initial step allows proteases and peptidases to develop phytase and lower the mash pH, setting the stage for the following steps.

Beta-Glucanase Rest: 30 minutes at 138°F. At this temperature, beta-glucanase enzymes break down beta-glucans, which are polysaccharides found in the cell walls of grains. This step improves the overall fluidity of the mash and reduces the risk of a stuck sparge during lautering.

Low-Temperature Saccharification Rest: 45 minutes at 144°F. During this phase, beta-amylase enzymes become more active, breaking down complex starches into simpler sugars. This step contributes to the fermentability of the wort, resulting in a drier and more crisp beer.

High-Temperature Saccharification Rest: 15 minutes at 152°F. This stage activates alpha-amylase enzymes, which further break down complex carbohydrates into fermentable sugars. The combination of low- and high-temperature saccharification rests helps achieve a balanced malt profile and mouthfeel.

Mashout and Lautering: Finally, we raise the temperature to 170°F for mashout and lautering. This step slows all enzymatic activity, ensuring the desired sugar profile is locked in. Lautering involves separating the sweet wort from the grain bed, preparing the wort for the boiling stage.

Fermentation

While I typically prefer fermenting under around 12 psi at about 80F to achieve a clean and crisp beer that does not require much temperature control, for this particular brew, I’ll be adopting a more classical approach with no pressure applied during fermentation. This decision is made to amplify the phenolic characteristics of the yeast, which are responsible for the spicy, clove-like notes that contribute to the overall complexity and depth of the beer.

By fermenting without pressure, we allow the yeast to express itself more freely, producing a wider range of flavors and aromas that are true to the traditional Lithuanian Farmhouse ale style. This classic method not only honors the ancestral brewing techniques but also showcases the rich heritage and authenticity of the beer.

The Brew

Vikingarnas Skål

Type: All Grain
Style: Historical Beer – BJCP 2021, Category 27
ABV: 4.73%
Batch Size: 5.5 gallons
Boil Time: 90 min
Efficiency: 75%
Original Gravity: 1.044
Final Gravity: 1.008

Ingredients:

• Hops:
  • Saaz (Boil – 60 min, 0.53 oz, Pellet)
  • Saaz (Boil – 10 min, 0.46 oz, Pellet)
  • Saaz (Whirlpool – 15 min, 1 oz, Pellet, 176°F)
• Fermentables:
  • Organic Pilsner (6 lbs)
  • Pale Malt, Maris Otter (2 lbs)
  • Rice Hulls (1 lb)
  • Carapils Organic (0.5 lbs)
• Yeast:
  • Jovaru Lithuanian Farmhouse (1 pkg, Omega, OYL-033) 1.5l Starter
• Water Agents:
  • Calcium Chloride (Mash: 0.085 oz, Sparge: 0.049 oz)
  • Epsom Salt (Mash: 0.058 oz, Sparge: 0.033 oz)
  • Gypsum (Mash: 0.061 oz, Sparge: 0.035 oz)
  • Lactic Acid (Mash: 0.12 fl oz)
• Other Additives:
  • Fermcap-S (Boil: 11 drops)
  • Whirlfloc (Boil: 0.5 a tab, 5 min)
  • Yeast Nutrients (Boil: 2.2g, 5 min)
  • ALDC (Primary: 1 dropper-full)

Mash Process:

1. Protein and Medium-Weight Molecular Proteins: Infusion at 131°F for 15 min with 5.6 gallons of water.
2. Protein 2/Beta: Infusion at 138°F for 15 min.
3. Beta: Infusion at 144°F for 30 min.
4. Infusion: Infusion at 152°F for 15 min.
5. Mash Out: Temperature step at 168°F for 10 min.

Fermentation:

• Primary Age: 7 days at 80°F

Results

This was a triple brew day, with the two other board members of our brew club, Holly Springs Brusaders, who were brewing a hefeweizen and orange wheat beer.

It turned out fantastic. After 12 years brewing, this is my favorite recipe and all because of an off-the-cuff experiment.

Aroma: Heavy tropical fruit, classic “saison spicy aroma”,

Flavor: Spicy hits first, then a hefty amount of bubblegum, followed by orange and tropical fruit. Peppery in the aftertaste. There is a slight breadcrust note coming from the Maris Otter and toast/nutty note from the Pilsner malt. I would like more bitterness, so I will up the hops by 20% in the next go-round. No detectable off flavors like diacetyl (buttery), fusel alcohols (think rocket fuel), or acetaldehyde (green apple).

Mouthfeel: Definitely a medium bodied brew. Smooth, complex.

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Brew day was a major success. I was super pleased with an 84% mash efficiency, meaning I was able to convert 84% of the available starches to sugar for the yeast to consume.

Falling 3 points short, at 1.041 for starting gravity, which was sort of a blessing, because that means less alcohol and I can enjoy more of this delicious brew in one sitting .

It finished out at 1.008, whereas I was targeting 1.001, which would be FAR drier than 1.008.

The Maris Otter malt I decided to add really kicked this one up a notch, giving it that perceived sweetness and a nice malt backbone. It did finish out a bit higher than I wanted but it turns out that was a good thing because like I said, this might be my favorite recipe now.

I would definitely brew this again. It might even become a staple in this household!