Viking Mandala - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Viking Mandala

365 calories 36.2 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: Russian Imperial Stout
Boil Time: 120 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.79 gallons
Post Boil Size: 5.04 gallons
Pre Boil Gravity: 1.095 (recipe based estimate)
Post Boil Gravity: 1.109 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 365 calories (Per 12oz)
Carbs: 36.2 g (Per 12oz)
Created: Tuesday November 24th 2020
1.109
1.026
10.9%
55.4
45.0
5.1
44.71
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.25 lb Viking - Pilsner Malt11.25 lb Pilsner Malt $ 1.20 / lb
$ 13.49 		37 1.9 49.6%
4.50 lb Viking - Munich Light4.5 lb Munich Light $ 1.30 / lb
$ 5.84 		28 6 19.8%
0.90 lb Cane Sugar0.9 lb Cane Sugar 46 0 4%
1.20 lb Viking - Wheat Malt1.2 lb Wheat Malt $ 1.30 / lb
$ 1.56 		38 2.5 5.3%
0.80 lb Viking - Smoked Wheat0.8 lb Smoked Wheat $ 1.89 / lb
$ 1.51 		38 3 3.5%
1.20 lb Viking - Caramel 1501.2 lb Caramel 150 $ 1.99 / lb
$ 2.39 		35 76.2 5.3%
0.50 lb Brown Sugar0.5 lb Brown Sugar 45 15 2.2%
0.45 lb Viking - Caramel 600 (225L)0.45 lb Caramel 600 (225L) $ 1.69 / lb
$ 0.76 		35 225 2%
0.50 lb Viking - Roasted Barley0.5 lb Roasted Barley $ 1.69 / lb
$ 0.85 		32.7 340 2.2%
0.50 lb Viking - Rye Malt0.5 lb Rye Malt $ 1.20 / lb
$ 0.60 		38 3.2 2.2%
0.90 lb Viking - Dark Chocolate Malt0.9 lb Dark Chocolate Malt $ 1.60 / lb
$ 1.44 		30.8 325 4%
22.70 lbs / $ 28.43
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Artisan - Magnum2 oz Magnum Hops $ 2.49 / oz
$ 4.98 		Pellet 9.9 Boil 60 min 50.33 66.7%
1 oz Artisan - Magnum1 oz Magnum Hops $ 2.49 / oz
$ 2.49 		Pellet 9.9 Boil 5 min 5.02 33.3%
3 oz / $ 7.47
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Wyeast - Beer Nutrient $ 2.33 / oz
$ 0.82 		Water Agt Mash --
9 g Chalk Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
$ 0.82
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
$ 7.99 / each
$ 7.99
Attenuation (custom):
70.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
59 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 170 B cells required
$ 7.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.75 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 gal Strike 149 °F 149 °F 45 min
Infusion 149 °F 160 °F 15 min
Infusion 160 °F 168 °F 5 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 10.92 g | 43.7 qt) 8.6 34.4  
Mash volume with grains (equipment estimates 12.63 g | 50.5 qt) 10.3 41.2  
Grain absorption losses -2.66 -10.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.1 0.4  
Pre boil volume (equipment estimates 8.11 g | 32.5 qt) 5.79 23.2  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.04 20.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.04 g | 20.2 qt) 5 20  
Total: 8.6 34.4
Equipment Profile Used: System Default
 
Notes


Black as a moonless night. Thick as chocolate syrup with rich, brown head. Dominating the taste on every field. Burned, roasted malt, chocolate, coffee, molasses, toffee, oatmeal cookies... Whole symphony of flavors completed with top-fermenting yeast and New World hops. Deep, warming, bitter-sweet finish. Beer for tasting on a cold, winter nights.
Raw Materials:
50% Viking Pilsner Zero Malt
20% Viking Munich Light Malt 4% Table sugar
5% Viking Wheat Malt
4% Viking Chocolate Dark Malt 4% Viking Smoked Beech Malt 5% Viking Caramel Malt 150 2% Brown sugar
2% Viking Caramel Malt 600 2% Viking Roasted Barley 2% Viking Rye Malt
Mashing:
Malt/Water ratio: 1/3,5
pH set with lactic acid to 5,3
65°C 45min / 71°C 15min / 76°C 5min
Boiling:
Boil 120 minutes, normal pressure
pH set with lactic acid to 5,0.
Hops: 60% from bitter hops 60 minutes after start of the boil, 30% 5 minutes before the end of the boil (New Wave American hops). Sugar added 5 minutes before the end of the boil.
Fermentation: OG/FG 23/4,3
WLP004 Irish Ale. 21 days at 15°C + 21 days at 14°C
Beer Analysis: Alcohol
OG
Color Bitterness
10,8 vol-% 23% 100°EBC 100 BU

Last Updated and Sharing
 
458
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-11-24 02:54 UTC