Canadian Eh!L Posted July 1, 2014 Share Posted July 1, 2014 Be careful calling it "VB" - people might misunderstand and put you on their black lists. Yea' date=' I know. I'm not afraid to be on anyone's black list.[img']bandit[/img] Besides, you and I are the only ones who read this thread.Also, didn't you only just brew your latest batch? Or is that the last of your very first effort? When you keg, things don't hang around very long! I have two kegs tapped and a constant rotation. Remember, fresh is best! Link to comment Share on other sites More sharing options...
King Ruddager Posted July 1, 2014 Author Share Posted July 1, 2014 Besides' date=' you and I are the only ones who read this thread.[/quote'] True Link to comment Share on other sites More sharing options...
King Ruddager Posted September 9, 2014 Author Share Posted September 9, 2014 Time has passed ... Viking Beer III is just a bit too heavy. The rye is good, but the juniper is nowhere so I think I need to back everything off. All good though Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted September 12, 2014 Share Posted September 12, 2014 Back to the drawing board. Link to comment Share on other sites More sharing options...
King Ruddager Posted November 10, 2014 Author Share Posted November 10, 2014 Just had the last of Viking Beer III Rye - spot on Juniper - pretty good (or not as bad as previously thought) Smoked malt ... despite my epiphany about vikings burning things I think I'll leave it out entirely next time Right now I think I'll halve the roast barley and that's about it. What am I forgetting? Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted November 11, 2014 Share Posted November 11, 2014 I just reread the whole thread as well. There is a lot of good informative stuff in there. I have the ingredients right now for another round of raping and pillaging. Sounds like another Viking ship on the horizon for me. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted November 12, 2014 Share Posted November 12, 2014 I smoked 900g of rye over Pearwood today in preparation for the next Viking beer! Yarrgh!!!! Link to comment Share on other sites More sharing options...
King Ruddager Posted November 12, 2014 Author Share Posted November 12, 2014 Heh, awesome, we appear to be on the same viking schedule. I'll probably order my ingredients tomorrow for a brew day the weekend after next. So what's your recipe this time around? Any changes? Link to comment Share on other sites More sharing options...
King Ruddager Posted November 18, 2014 Author Share Posted November 18, 2014 Okie dokie, Viking Ale IV. Changes? A bit less all 'round actually. Less malt, less rye, less smoked malt (changed my mind again on this one) and less roast barley. Less is more this time! I'm still tinkering with the hop schedule, but I think with my red ale I discovered that magnum leaves a nice spiciness if boiled for 40 minutes, so I'm going to try and achieve that again. 1.5kg Coopers light LME 1.0kg light DME 250g brown sugar 500g rye 200g smoked malt 50g roasted barley 15g Magnum @40 15g Hallertauer @20 28g Juniper Berries @20 10g Hallertauer @10 10g Hallertauer dry Nottingham yeast OG: 1.046 FG: 1.010 IBU: 26.7 EBC: 23.9 ABV: 4.7% Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted November 18, 2014 Share Posted November 18, 2014 Looking Good, KR! I'm glad you kept the smoked malt. You can't beat a little smoke in the nose whilst a good Viking raid, eh? I've got my Viking planned for this weekend. I'll let you know what I come up with on brew day. Link to comment Share on other sites More sharing options...
King Ruddager Posted November 18, 2014 Author Share Posted November 18, 2014 It's a shame I can't smoke my own. Or can I? What do you need? Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted November 20, 2014 Share Posted November 20, 2014 Hey KR I use a home smoker that I bought at the hardware store. I Mostly use it for smoking pork bellys, ribs and fish, and occasionally malt. Lately I've bee smoking with pear wood that I coll from a neibours tree. I loo of a home smoker you could probably use a bbq on indirect heat. Smoking meat is another hobby of mine Link to comment Share on other sites More sharing options...
King Ruddager Posted November 20, 2014 Author Share Posted November 20, 2014 My BBQ doesn't have a hood unfortunately, and I don't think it's worth investing in a smoker. Oh well, no big deal! I do know somebody with one who would probably quite happily do it for me. Also, I just decided that I'm going to increase the juniper this time around. It's quite strange that I haven't changed much about how I use this particular ingredient since it's actually the star of the show! Last time it didn't quite have the presence so I think I'll go from 28g to 42g (ie. one and a half 1oz packets). Might throw that amount in for 15 instead of 20 though. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted November 20, 2014 Share Posted November 20, 2014 Next time you see your friend with the smoker, give him a kilo of malt for him to smoke the next time he has the smoker going for himself. He can smoke multiple things at once. Maybe not all types of wood would appropriate for brewing. I'm just experimenting at this point myself. I do know that the bag of smoked rye I have in front of me smells amazing Link to comment Share on other sites More sharing options...
King Ruddager Posted November 20, 2014 Author Share Posted November 20, 2014 Yeah, I used smoked malt pretty heavily in an amber ale once and it ended up tasting like bacon. As good a breakfast beer as it made, it just wasn't right, but I think the type of wood could make all the difference in that respect. Link to comment Share on other sites More sharing options...
ben 10 Posted March 25, 2015 Share Posted March 25, 2015 I may make one of these. I have everything on hand. How much Juniper is the consensus? Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted April 2, 2015 Share Posted April 2, 2015 Do it, Benny! It's a great beer. You'll love it! Link to comment Share on other sites More sharing options...
ben 10 Posted April 2, 2015 Share Posted April 2, 2015 How much Juniper? I don't have any branches, just berries. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted April 2, 2015 Share Posted April 2, 2015 Edited recipe: 2Kg Pilsner Malt .2Kg Juniper smoked Rye Malt .2Kg Rye Malt .2Kg Light brown sugar .1Kg Crystal 120L .1Kg Crystal 40L 69g Victory Malt S-04 10L (ish)[pinched] Step Mash @ 58C (15mins)' date=' 67C (15mins), 72C (30mins), mash out 82C (5mins) 10g Hallertau pellets (60 mins)(5.3%) 15g Hallertau 30mins 15g Juniper berries 30mins, 5g 10mins 2 15cm juniper branches in the mash US-05 OG 1.066 FG 1.15 IBU 23.3 SRM 11 ABV 6.83% So I took a gravity reading today. It's sitting @ 1.020. The sample is tasting great. There is a lot going on in there. The smoked rye is present, and so is the berries and maybe even the branches are there. This one found my nose right away. Wow, it made me want more! Maybe this is an experiment that went right... Finally[pinched']! So, I tried a bottle of this "Viking Beer" and I have to say that this one is one of the finer brews I've made[happy] . There is so much going on in this beer! It is smooth, sweet, well balanced with just the right hops and juniper to give a complex profile of bitterness and flavour. The juniper, I thought would give a sharp dryness to the beer, but it turned out way more rounded[joyful]. And, let's not forget the smokey rye. This is the subtle note behind everything else. It is not a beer to be swilled in mass quantities as the complexities might be a bit of an overload. This statement, I know has turned most of you Aussies off trying this one. It can only get better from here.[joyful] I will be letting this one age a while. Thanks KR for the idea. This is the recipe I'd follow if I were you, Ben! It's a 10L batch so you will have to adjust to your prefered volume. I wouldn't bother with the step mash. Link to comment Share on other sites More sharing options...
ben 10 Posted April 2, 2015 Share Posted April 2, 2015 Okies. I'll have a play with what I have. I have smoked pale malt and some choc rye. I may use some of the choc rye along with the smoked and normal rye. Link to comment Share on other sites More sharing options...
ben 10 Posted April 3, 2015 Share Posted April 3, 2015 Thinking... Recipe: Viking Beer Brewer: Grumpy Style: Aussie/ Canadian Viking TYPE: All Grain Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.058 SG Estimated Color: 15.5 EBC Estimated IBU: 29.7 IBUs Ingredients: ------------ Amt Name Type # %/IBU 6.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 - 3.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 - 3.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 - 1.00 g Salt (Mash 60.0 mins) Water Agent 4 - 4.00 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 5 69.0 % 1.00 kg Smoked Malt (Weyermann) (3.9 EBC) Grain 6 17.2 % 0.50 kg Rye Malt (Weyermann) (5.9 EBC) Grain 7 8.6 % 0.20 kg Caramel/Crystal Malt - 30L (59.1 EBC) Grain 8 3.4 % 0.10 kg Caraaroma (Weyermann) (350.7 EBC) Grain 9 1.7 % 30.00 g Northern Brewer [5.85 %] - Boil 60.0 min Hop 10 16.9 IBUs 30.00 g Juniper Berries (Boil 20.0 mins) Spice 11 - 4.00 g Brewbrite (Boil 10.0 mins) Fining 12 - 30.00 g Northern Brewer [5.85 %] - Steep/Whirlpo Hop 13 8.5 IBUs 30.00 g Saaz [3.03 %] - Steep/Whirlpool 60.0 mi Hop 14 4.4 IBUs Mash Schedule: BIAB, Medium Body Total Grain Weight: 5.80 kg ---------------------------- Name Description Step Temperat Step Time Saccharification Add 33.55 l of water at 70.7 C 66.7 C 75 min Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min ------------------------------------------------------------------------------------- Water adjustments for a Pale Ale. Link to comment Share on other sites More sharing options...
King Ruddager Posted April 3, 2015 Author Share Posted April 3, 2015 More rye!!! Link to comment Share on other sites More sharing options...
ben 10 Posted April 4, 2015 Share Posted April 4, 2015 Won't that overpower the other ingredients? Link to comment Share on other sites More sharing options...
King Ruddager Posted April 4, 2015 Author Share Posted April 4, 2015 Actually, looking again 500 is plenty although Chad's used a kilo before. I must've misread your post initially to think it wasn't enough Link to comment Share on other sites More sharing options...
ben 10 Posted April 4, 2015 Share Posted April 4, 2015 Actually' date=' looking again 500 is plenty although Chad's used a kilo before. I must've misread your post initially to think it wasn't enough[/quote'] I'll do it next week, need to smash out an IPA today... Link to comment Share on other sites More sharing options...
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