Canadian Eh!L Posted April 4, 2015 Share Posted April 4, 2015 More rye!!! +1 I'd go with more rye as well, Ben. The recipe I posted above has 400g in it for a 10 litre batch. It wasn't too much that's for sure. I'd be wary of too much smoked malt though. Link to comment Share on other sites More sharing options...
ben 10 Posted April 4, 2015 Share Posted April 4, 2015 Hairy tells me the smoked malt is not enough. Remember I bought it, didn't make it. Looking at smoked beers they seem to use double what I have in mine. I'd like to taste both so I'll leave it as is for now I think. Link to comment Share on other sites More sharing options...
ben 10 Posted April 10, 2015 Share Posted April 10, 2015 Viking Beer time… with a few adjustments to suit my palate. Increased bitterness. May dry hop with some berries if I don't get enough from the boil. Recipe: Pillage Pale Brewer: Grumpy Recipe Specifications ————————– Batch Size (fermenter): 23.00 l Estimated OG: 1.059 SG Estimated Color: 29.4 EBC Estimated IBU: 34.8 IBUs Ingredients: ———— 6.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 - 4.00 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 2 67.2 % 1.00 kg Smoked Malt (Weyermann) (3.9 EBC) Grain 3 16.8 % 0.50 kg Rye Malt (Weyermann) (5.9 EBC) Grain 4 8.4 % 0.20 kg Caramel/Crystal Malt - 30L (59.1 EBC) Grain 5 3.4 % 0.10 kg Caraaroma (Weyermann) (350.7 EBC) Grain 6 1.7 % 0.10 kg Chocolate Rye (Weyermann) (482.6 EBC) Grain 7 1.7 % 0.05 kg Roasted Malt (Joe White) (1199.7 EBC) Grain 8 0.8 % 30.00 g Northern Brewer - Boil 60.0 min Hop 9 16.7 IBUs 30.00 g Juniper Berries (Boil 20.0 mins) Spice 10 - 4.00 g Brewbrite (Boil 10.0 mins) Fining 11 - 100.00 g Northern Brewer - Steep/Whirlpo Hop 12 16.9 IBUs I will use MJ's British Ale yeast. Link to comment Share on other sites More sharing options...
King Ruddager Posted April 10, 2015 Author Share Posted April 10, 2015 The juniper will become more present as it ages - 30g @20 should be fine. The ones I get are kinda dried, and to prepare them I usually crush them a little with the back of a spoon. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted April 10, 2015 Share Posted April 10, 2015 The juniper will become more present as it ages - 30g @20 should be fine. The ones I get are kinda dried' date=' and to prepare them I usually crush them a little with the back of a spoon.[/quote'] Good call, KR. I collect mine fresh and crush before I boil. I think dried=more than fresh per gram. Link to comment Share on other sites More sharing options...
King Ruddager Posted April 16, 2015 Author Share Posted April 16, 2015 Viking time again. Last one was pretty good too. Should I ... should I go with the ... same recipe? 1.5kg Coopers light LME1.0kg 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 Might up the rye and perhaps the smoked malt a little ... any other viking-related suggestions? Link to comment Share on other sites More sharing options...
Hairy Posted April 16, 2015 Share Posted April 16, 2015 You never do the same recipe. When you are looking for Vahalla there is always something to tweak. More smoke, more smoke, more smoke Like a village that has been pillaged and then burned. Link to comment Share on other sites More sharing options...
King Ruddager Posted April 16, 2015 Author Share Posted April 16, 2015 Have you made one of these yet Hairy? Link to comment Share on other sites More sharing options...
Hairy Posted April 16, 2015 Share Posted April 16, 2015 Have you made one of these yet Hairy? No. It seemed to be a K-Rudd / C-Eh!L thing so I didn't want to intrude on that. But it isn't on my to do list. It looks like an interesting beer but others keep getting in the way. My home brew club has a brew challenge every two to three months so I have a limited number of brews to do for myself. Link to comment Share on other sites More sharing options...
King Ruddager Posted April 16, 2015 Author Share Posted April 16, 2015 Schedule it! Link to comment Share on other sites More sharing options...
ben 10 Posted April 20, 2015 Share Posted April 20, 2015 'Dumped the cube into the FV yesterday and today the brew fridge smells AMAZING!!!!! Gin beer FTW!!!!!!!!!!!!!!!!!!!!!!!!!!! Link to comment Share on other sites More sharing options...
ben 10 Posted April 29, 2015 Share Posted April 29, 2015 Juniper berries.... Oh my this will be an interesting beer. Link to comment Share on other sites More sharing options...
King Ruddager Posted May 5, 2015 Author Share Posted May 5, 2015 Must be about time to bottle Ben? I reckon a viking beer will be my next BIAB project. Link to comment Share on other sites More sharing options...
ben 10 Posted May 5, 2015 Share Posted May 5, 2015 Bottled it yesterday. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted May 5, 2015 Share Posted May 5, 2015 Must be about time to bottle Ben? I reckon a viking beer will be my next BIAB project. Yeah, me too. I've got my house strain yeast on the stir plate now for a weekend Viking brew day! Link to comment Share on other sites More sharing options...
King Ruddager Posted May 7, 2015 Author Share Posted May 7, 2015 Erkie derkie, aiming for a 26L batch with ... 4.00 kg pilsner malt 0.75 kg rye malt 0.30 kg smoked malt 0.10 kg roasted barley On top of that there's my usual magnum for bittering and tettnanger for good times. I think I'll leave out the brown sugar to keep abv down. I doubt it will be missed. Any landmines? Link to comment Share on other sites More sharing options...
King Ruddager Posted May 10, 2015 Author Share Posted May 10, 2015 4.00 kg pilsner malt0.75 kg rye malt 0.30 kg smoked malt 0.10 kg roasted barley Looked at this again today and thought that amount of roast barley would be too much, so ... 4.00 kg ale malt *changed from pilsner because vikings drink ale) 0.75 kg rye malt 0.30 kg smoked malt 0.07 kg roasted barley 0.15 kg dark crystal Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted May 10, 2015 Share Posted May 10, 2015 4.00 kg pilsner malt0.75 kg rye malt 0.30 kg smoked malt 0.10 kg roasted barley Looked at this again today and thought that amount of roast barley would be too much' date=' so ... 4.00 kg ale malt *changed from pilsner because vikings drink ale) 0.75 kg rye malt 0.30 kg smoked malt 0.07 kg roasted barley 0.15 kg dark crystal[/quote'] What yeast are you using? Where does the juniper berries come in? Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted May 10, 2015 Share Posted May 10, 2015 I'm putting this one down today! Erik the Red Ale 6.5 kg pale malt 1 kg Crystal 80 1 kg Munich 10L 1 kg rye malt ( smoked over Juniper wood) .1 kg Carafa I .1 kg roasted barley 30 g Tettnang FWH (4.5%) 15 g magnum 60mins (14%) WLP028/Cabin strain 40L Golden tap water 14 g gypsum 4 g baking soda 2 g calcium chloride 2 15cm Juniper branches in the mash 60 g Juniper berries @ 20 mins I'm trying to replicate the city of Edinburgh's water profile. Link to comment Share on other sites More sharing options...
King Ruddager Posted May 11, 2015 Author Share Posted May 11, 2015 Jeebus, that's a big batch Nottingham yeast, and my berries go in at ... 20? I think? Link to comment Share on other sites More sharing options...
ben 10 Posted May 14, 2015 Share Posted May 14, 2015 First taste. I had no idea what it was as the bottle wasn't labelled in anyway. Had a mouthful and thought what the hell is this? Ahhh Viking beer. Tastes good. The smoke and rye are well balanced. No hint of Juniper at all at this stage so I'll need to address that, although a bit of time may change that one. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted November 9, 2015 Share Posted November 9, 2015 It's time for another Viking Beer! The family and I collected the Juniper berries a couple of weekends ago, I've been culturing up my "Cabin" strain yeast for the last couple of weeks and I'm smoking the Rye malt and flaked rye over Juniperwood today in preparation for a brew day next weekend. Erik the Red Ale 40Litre batch 6.5Kg Pale Malt (Gambrinus) 1.0Kg Munich 10L 1.Kg Crystal 80/60/35L .5Kg Rye malt .5Kg Flaked rye .2 Kg rice hulls .1Kg Chocolate malt .1Kg Roasted Barley 30g Tettnang 5.3% (FWH) 15g Magnum 13% (60mins) 60g or more of Juniper berries @ 30-20mins 40L Golden tap water Cabin strain/WLP028 I've never tried flaked rye before. It's supposed to be move spicy and flavourful than Rye malt. I'm looking forward to this one. Link to comment Share on other sites More sharing options...
King Ruddager Posted November 10, 2015 Author Share Posted November 10, 2015 It sure is!! Time for Viking Beer VI So, as always I ask myself, "What makes a beer Viking-y?" The answer is ... - Juniper, because forests - Red X, because blood - Smoked, because burning stuff - Hickory, because axe-handles - Rye, because ... some reason - Hallertau, because close enough - Nottingham, because same as hallertau As such we have ... 4.5 kg Red X (1.5 kg of which will be smoked over hickory) 1.0 kg Rye Malt 160 g Dark Crystal Haven't done the hop schedule quite yet but ... Magnum to bitter to ~28 IBUs 15g Hallertau @20 30g Juniper Berries @10 15g Hallertau @flameout Nottingham yeast 27L OG: 1.045 FG: 1.011 IBU: ~28 EBC: 29.5 Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted November 11, 2015 Share Posted November 11, 2015 As such we have ... 4.5 kg Red X (1.5 kg of which will be smoked over hickory) 1.0 kg Rye Malt 160 g Dark Crystal Haven't done the hop schedule quite yet but ... Magnum to bitter to ~28 IBUs 15g Hallertau @20 30g Juniper Berries @10 15g Hallertau @flameout Nottingham yeast 27L OG: 1.045 FG: 1.011 IBU: ~28 EBC: 29.5 I'm surprised that your OG is that low. Has your Viking beers always been in the mid 40's range? Not that that is a bad thing. In fact that is where I like most of my beers. I have always brew my Viking beer at mid to 60's. My stats are as follows: OG: 1.062 IBUs 21 EBC: 30 5.7% Interesting that your lower gravity brew is more bitter than my bigger beer. The colour though, is dead on. I don't know if that means they will both be red or not, but that's what i'm going for. I wouldn't mind if someone would comment on whether or I am on the right track to make a red ale. My last version was redish but maybe a bit dark. I was quite red when held up to the light. Link to comment Share on other sites More sharing options...
King Ruddager Posted November 11, 2015 Author Share Posted November 11, 2015 Yeah, I don't like to make my beers too strong. Having said that, though, I've never made Viking Beer the same way twice! Oh, and the OG was dictated a lot by trying to get the right colour conditions for Red X. I think I might bring the bitterness down a bit though. 28 does seem a bit high. Link to comment Share on other sites More sharing options...
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