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Viking Red Lager

263 calories 28 g 12 oz
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Beer Stats
Method: BIAB
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.073 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 96%
Calories: 263 calories (Per 12oz)
Carbs: 28 g (Per 12oz)
Created: Thursday May 8th 2025
1.079
1.021
7.7%
17.9
13.0
5.4
1.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.50 lb Viking - Pilsner Malt11.5 lb Pilsner Malt 37 1.9 72%
2.30 lb Viking - Caramel Sweet2.3 lb Caramel Sweet 34.5 24 14.4%
1.25 lb Viking - Red Ale Malt1.25 lb Red Ale Malt 35 27 7.8%
0.33 lb Viking - Munich Light0.33 lb Munich Light 36 6 2.1%
0.60 lb The Swaen - Swaen Melany0.6 lb Swaen Melany $ 1.67 / lb
$ 1.00 		36.8 27 3.8%
15.98 lbs / $ 1.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.65 oz Northern Brewer0.65 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 13.7 54.2%
0.55 oz Cascade0.55 oz Cascade Hops Pellet 7.7 Boil 10 min 4.15 45.8%
1.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc tablet Water Agt Mash 0 min.
1.50 tsp Yeast Nutrient Other Mash 0 min.
11 g Baking Soda Water Agt Mash 1 hr.
4 g Magnesium Chloride Water Agt Mash 1 hr.
4 ml Lactic acid Water Agt Mash 1 hr.
2 tsp gypsum Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Empire Ale M15
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
70 - 75 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 139 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Goodness, getting to Malty Scottish/Irish water profiles is so hard for me. I have to do so much to get my sulfates right - it seems out of balance...and I always end up with too much sodium (like here, where I have 6X more than I need)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26 qt Strike 137 °F 129 °F --
Beta-Glucanase Temperature 137 °F 129 °F 10 min
Proteinase Temperature 145 °F 145 °F 30 min
Beta-Amylase Temperature 162 °F 162 °F 20 min
Mash Out Temperature 170 °F 170 °F 5 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.29 g | 37.2 qt) 8.25 33  
Mash volume with grains (equipment estimates 10.57 g | 42.3 qt) 9.53 38.1  
Grain absorption losses -2 -8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.25 33
Equipment Profile Used: System Default
 
Notes

Viking Malting's Description:

Red lager is a gold –red hued all malt beer brewed with a punch of special malts.

The flavor of this lager beer has strong malty character but also lots of fruitiness can be found. A special citric note may be noticed originating from the cascade hops. The rather high alcohol content promotes the overall taste experience giving a little warming effect in aftertaste.

The flavor and odor of this beer can be said to be full, balanced and pleasant.

Targets: shooting for 18 IBU

           pH of 5 to 5.6  <br />

Ferment 4 days 50F + 9 days 54 F + 2 days 28.5 F
I tried to name the mash steps, but I don't usually do stepped mashing schedules...I may try it.

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  • Last Updated: 2025-05-08 02:17 UTC