Viking Malt Ale - Beer Recipe - Brewer's Friend

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Viking Malt Ale

168 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Dunkel
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.81 gallons
Post Boil Size: 5.31 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Viking Fyr
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Monday October 26th 2020
1.051
1.012
5.1%
21.5
17.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Viking - Munich Light5 lb Munich Light 28 6 40%
2.25 lb Viking - Munich Dark Malt2.25 lb Munich Dark Malt 33 8.5 18%
2.50 lb Viking - Pale Ale Malt2.5 lb Pale Ale Malt 37 2.5 20%
0.25 lb Viking - Black Malt0.25 lb Black Malt 21 500 2%
2.50 lb Simpsons - Oat Malt2.5 lb Oat Malt 28 2 20%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 60 min 17.87 66.7%
0.50 oz Hallertau Tradition (Germany)0.5 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 10 min 3.6 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Lactic acid Water Agt Mash 0 min.
0.50 oz Whirlfloc tablet Water Agt Mash 15 min.
1 tbsp Yeast Nutrient Other Mash 15 min.
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
Pearland texas
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
41 8 22 27 41 151.8
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.81 gal Strike 153 °F 145 °F 60 min
Vorlauf 145 °F 167 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 145 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.69 18.8  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume 3.94 15.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.81 27.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.31 21.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.31 g | 21.2 qt) 5.25 21  
Total: 8.62 34.5
Equipment Profile Used: System Default
 
Notes

The Oat Malt is actually Viking Oat Malt don't see it as available selection

CLAWHAMMER SUPPLY 120V SYSTEM

just over 6.75 gallons of water 6.81 ;)

Mash in 145 for 60 min
PH set with Lactic Acid as needed to 5.6 (mine 3 tablespoons)
Mash out 167 10 min

Boil 60 Min
PH set with Lactic Acid to 5.0 if needed



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  • Last Updated: 2020-10-31 00:28 UTC