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viking grog
Specialty Beer • All Grain • 5.50 gal
not yet brewed this
January 7, 2022 pm 07:37pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.50 gal)
- 6.70 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 6.66 lbs
Barke® Pilsner Malt; Weyermann®
Barke® Pilsner Malt; Weyermann®
Weyermann® Barke® Pilsner malt is perfect for creating authentic lager style beers. It enhances body and mouthfeel substantially in the finished beer, while imparting intense malt aromas. Weyermann® Barke® Pilsner malt is perfect for creating authentic lager style beers. It enhances body and mouthfeel substantially in the finished beer, while imparting intense malt aromas. What also sets Barke® Pilsner malt apart is it’s excellent process characteristics in the brew-house and during filtration, coupled with increased extract efficiency. Suitable for Pilsners, Bavarian Helles, Lagers of various styles and “Kellerbier”. SKU: MWEY1012
- 3.66 lbs
American Caramel 60°L
American Caramel 60°L
Mild caramel,nutty flavor, sweet. adds color
- 1.28 lbs
PlatinumSwaen© Smoke; The Swaen
PlatinumSwaen© Smoke; The Swaen
PlatinumSwaen Smoke malt is smoked with beech wood. It gives the beer a typical smoked aroma and taste. Results: Smoked aroma and taste.
- 1.1 oz
Hallertau Blanc - 10.5 AA% pellets; boiled 60 min
Hallertau Blanc
Citrus, tropical, white wine.
-
Fermentis US-05 Safale US-05
Fermentis US-05 Safale US-05
The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.082 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.016 | 0.995 - 1.035 | |
| Color: | 19.8 SRM | 1 - 50 | |
| Alcohol: | 8.7% ABV | 2.5% - 14.5% | |
| Bitterness: | 48.2 IBU | 0 - 100 | |
Discussion
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