4 Malt Viking Ale - Beer Recipe - Brewer's Friend

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4 Malt Viking Ale

153 calories 13.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.3 gallons
Post Boil Size: 5.55 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 153 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)
Created: Thursday October 29th 2020
1.047
1.008
5.1%
19.4
8.8
5.3
20.86
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb Viking - Pilsner Malt7.5 lb Pilsner Malt $ 1.20 / lb
$ 8.99 		37 1.9 75%
1 lb Viking - Caramel 50 Malt(20L)1 lb Caramel 50 Malt(20L) $ 1.99 / lb
$ 1.99 		34 20 10%
1 lb Viking - Cookie Malt1 lb Cookie Malt $ 2.09 / lb
$ 2.09 		37 25.4 10%
0.50 lb Viking - Red Ale Malt0.5 lb Red Ale Malt $ 1.99 / lb
$ 1.00 		35 27 5%
10 lbs / $ 14.07
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Northern Brewer - US Brewer Gold0.5 oz US Brewer Gold Hops $ 1.49 / oz
$ 0.75 		Pellet 9.4 Boil at 212 °F 60 min 17.49 66.7%
0.25 oz Artisan - Cascade0.25 oz Cascade Hops $ 1.49 / oz
$ 0.37 		Pellet 5.8 Boil at 212 °F 10 min 1.96 33.3%
0.75 oz / $ 1.12
 
Other Ingredients
Amount Name Cost Type Use Time
0.30 oz Lactic acid $ 1.25 / oz
$ 0.37 		Water Agt Mash --
0.50 each whirlfloc $ 0.30 / each
$ 0.15 		Water Agt Boil 15 min.
0.50 oz Wyeast - Beer Nutrient $ 2.33 / oz
$ 1.16 		Other Boil 15 min.
$ 1.69
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
$ 3.99 / each
$ 3.99
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 3.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Strike 152 °F 152 °F 60 min
7 gal Vorlauf 172.4 °F 172.4 °F 1 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 150.8 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.38 13.5  
Mash volume with grains 4.1 16.4  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 4.95 g | 19.8 qt) 4.22 16.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 6.3 25.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.55 22.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.55 g | 22.2 qt) 5.5 22  
Total: 7.59 30.4
Equipment Profile Used: System Default
 
Notes

Viking Malt recipe for 4 malt ale with yeast substitution.
Clawhammer BIAB 120v 10 gallon system
Carbon Water Filter Home Depot
7 days primary room temp
Stick in cooler at 65 degrees until ready to keg
cold crash at 34 deg 2 days prior to keg

4Malt Ale
4Malt Ale is red hued all malt beer brewed with selected malts.
The flavor of this Ale if full and malty but due the that it is pressurized with gas mix
N 70% / CO2 30%. This beer is very smooth and easy going with nice creamy foam. Nice citric note may be noticed originating from cascade hop. Alcohol content promotes the overall taste experience giving a little warming effect in after taste.
The flavor and odor of this beer can be said to be full, balanced and pleasant.
Raw Materials:
75 % Viking Pilsner Malt
10 % Viking Caramel Malt 50 10 % Viking Cookie Malt
5 % Viking Red Ale Malt
Mashing
Malt/Water ratio: 1/4
pH set with lactic acid to 5,6 66°C 60min / 78°C 1min
Boiling:
60min, normal pressure
pH set with lactic acid to 5,0
Bitterness units from bitter/aroma hops: 64%/36%
Bitter hops: Northern Brewer, 9,4 % alpha, dosing beginning of boiling. Aroma hops: Cascade 6,9 % alpha. Dosing 50min from beginning of boiling
Fermentation: OG/FG 14,0/4,4
Mangrove Jacks Burton Union M79;
4 days +20°C / 3days + 16°C / 7 days +10°C / 3 days -1°C. From day 4 pressure +0,5bar
Filtration:
Beco SD30
Beer Analysis: Alcohol
Color Bitterness pH Turbidity
5,0 vol-% 17°EBC 15 BU 4,2

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  • Last Updated: 2020-11-23 00:54 UTC