Canadian Eh!L Posted November 11, 2015 Share Posted November 11, 2015 I was just thinking I would be neat to try each others Viking beer to see how they are different. Does 30 EBC mean RED? 28 IBUs might not be bad. I do think you get some bitterness from the Juniper berries that is hard to calculate. How's the smoking going? Link to comment Share on other sites More sharing options...
King Ruddager Posted November 11, 2015 Author Share Posted November 11, 2015 First I have to build a cold smoker. So which iteration is this for you? It's my sixth now! To try each others I think we'd have to just brew the same recipe, no? Unfortunately though I don't know how I'd get hold of the juniper sticks and stuff that you use. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted November 12, 2015 Share Posted November 12, 2015 First I have to build a cold smoker. So which iteration is this for you? It's my sixth now! To try each others I think we'd have to just brew the same recipe' date=' no? Unfortunately though I don't know how I'd get hold of the juniper sticks and stuff that you use.[/quote'] That does look like a cool smoker build over on the thread. The one thing I would say is it is best to have the malt as thinly spread as possible to get as much contact as possible. This saves having to stir the malt around as much. I use a smoker called Little Chief. it the shape of a very small frig with wire shelves. I have made a couple of mesh envelopes out of some window bug screen that I contain my malt in. I give this "bag" a shake a couple of time during the smoking periods. There was probably as many different Viking Beers to recipes as there was Viking women to brew them. I'm sure there was lots of variation from one brew to the next. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted December 7, 2015 Share Posted December 7, 2015 I'm brewing this one today Erick the Red Ale (2.0) Spice, Herb, or Vegetable Beer (21 A)Type: All Grain Batch Size: 40.00 l Boil Size: 49.93 l Boil Time: 75 min Fermentation: Ale, Two Stage Date: 2015-11-08 Brewer: C. A. Parent Equipment: Log Cabin Brewery Efficiency: 85.00 % Est Mash Efficiency: 89.3 % Ingredients Amt Name Type # %/IBU 14.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1 - 4.00 g Baking Soda (Mash 60.0 mins) Water Agent 2 - 4. g Epsom salts 2.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 - 0.20 kg Rice Hulls (0.0 EBC) Adjunct 4 2.0 % 6.50 kg Pale Malt, 2 row (Gambrinus) (3.9 EBC) Grain 5 65.7 % 1.00 kg Caramel/Crystal Malt - 80L (157.6 EBC) Grain 6 10.1 % 1.00 kg Munich Light 10L (Gambrinus) (21.7 EBC) Grain 7 10.1 % 0.50 kg Rye Malt (9.3 EBC) Grain 8 5.1 % 0.50 kg Rye, Flaked (3.9 EBC) Grain 9 5.1 % 0.10 kg Chocolate Malt (689.5 EBC) Grain 10 1.0 % 0.10 kg Roasted Barley (591.0 EBC) Grain 11 1.0 % 30.00 g Tettnang 4.50 %- First Wort 60.0 min Hop 12 8.7 IBUs 60.00 g Juniper Berries FWH Fresh 15.00 g Magnum 14.00 % - Boil 60.0 min Hop 13 12.3 IBUs 17g Tettnanger 0mins 1 Whirlfloc Tablet (Boil 15.0 mins) Fining 14 - 3L starter Cabin Strain Yeast Nutrient (Primary 3.0 days) Other 16 - Gravity, Alcohol Content and Color Est Original Gravity: 1.063 SG Est Final Gravity: 1.016 SG Estimated Alcohol by Vol: 6.1 % Bitterness: 21.0 IBUs Est Color: 33.2 EBC EDIT: Brew day recipe alterations and additions in bold Link to comment Share on other sites More sharing options...
King Ruddager Posted December 7, 2015 Author Share Posted December 7, 2015 I'm set to bottle my latest tomorrow. I drew a sample yesterday and it tasted really good, so I might in fact be zeroing in on a stable recipe! The smokiness was there too, which was a win considering I accidentally set it on fire and had to abort. Link to comment Share on other sites More sharing options...
King Ruddager Posted December 9, 2015 Author Share Posted December 9, 2015 Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted December 9, 2015 Share Posted December 9, 2015 Nice looking beer. Ruddy! Great photo, too! This recipe of ours really makes an amazing beer doesn't it. My latest version is two days in the FV and it is still blowing through the airlock. This is with my very own "Cabin" strain, wild yeast. I'm happy to says that I've kept this strain going in my brewer for over a year now. through multiple brews and the occasional "feeding" to keep the strain alive between pitches. Link to comment Share on other sites More sharing options...
King Ruddager Posted December 19, 2015 Author Share Posted December 19, 2015 Holy moly ... just tasted the latest Viking Beer and it's amazing. The hickory-smoked malt really worked, the juniper's there, the rye's there, it's red and I'm having to fight off sudden urges to rape and pillage ... Link to comment Share on other sites More sharing options...
Hbnc Posted December 22, 2015 Share Posted December 22, 2015 I would like to brew your Highness' latest version of this recipe and have got all of the ingredients, only change is Fuggles for aroma (any comments?). I have been advised by my LHBS that it is required to use Rice Hulls when mashing with Rye Malt but do not see it in your recipe, is it really necessary? Link to comment Share on other sites More sharing options...
King Ruddager Posted December 22, 2015 Author Share Posted December 22, 2015 I'm not sure about rice hulls. Perhaps it's not necessary for the small amount of rye I'm using? And yes, I think a hop addition for aroma would be quite good - I was just starting to begin considering doing that myself next time around. Link to comment Share on other sites More sharing options...
Heath1525229455 Posted January 3, 2016 Share Posted January 3, 2016 This was my fourth attempt at biab, both this and the first left me with a lot of "sediment" both in the cube and the FV. This one has been in the cube for 3 days and the bottom roughly 3 litres was full of "sediment", it has been in the FV for about an hour and a half, there seems to be a sediment layer up to the 2 litre mark already. Is there something I am not doing correctly or is the "sediment" normal? Recipe is; 4.5kg Red X 1kg Wheat malt 1kg Smoked malt 160g Red Crystal malt 25g Magnum @ 60 15g Fuggles @ 20 30g Juniper Berries @ 10 6g Brew bright @ 10 ( first time I have used this) 15g Fuggles @ 0 Rehydrated Nottingham Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted January 3, 2016 Share Posted January 3, 2016 Hi Heath, I'm really happy to hear that you brewed a Viking beer. I'm sure it will blow your mind. I've got one ready to drop into a keg this weekend. I'm sure all the "sediment" is from the large % of wheat malt. Wheat malt and Rye malt do not have a husk like barley that acts as a filter to catch all of the sediment before it goes into the FV. I don't think its a big deal. You might end you with a little bit less beer than you had expected in the bottles, though. Link to comment Share on other sites More sharing options...
King Ruddager Posted January 3, 2016 Author Share Posted January 3, 2016 Yay! Another Viking!! How'd you decide about your adjustments, eg. wheat instead of rye and fuggles instead of tettnang? Link to comment Share on other sites More sharing options...
Heath1525229455 Posted January 3, 2016 Share Posted January 3, 2016 The change of hops was easy, I had Fuggles in the freezer, your recipe calls for Hallertau and I was not sure which one (blanc, muttelfruh or hersbrucker), so let's call that the easy way out. As for the wheat I hope that was a typing error on my part but I am not sure because I see that I have wheat on the shopping list also. I definitely wanted rye, I just hope that I ordered it and used it! I will have to search for the slip from the lbhs to see what I used. Would the rye also cause the "sediment" or is that a sure sign of wheat? If I did use wheat how big an issue would that be? Link to comment Share on other sites More sharing options...
Heath1525229455 Posted January 3, 2016 Share Posted January 3, 2016 I cannot find the slip but have added up the cost of the days purchases and it would appear that I used Rye not wheat malt as per your recipe, will go to the lbhs tomorrow to confirm this. Another point of relief is that the "sediment" in the FV appears to have compacted down to the 1 litre mark over night. Link to comment Share on other sites More sharing options...
King Ruddager Posted January 3, 2016 Author Share Posted January 3, 2016 ... As for the wheat I hope that was a typing error on my part but I am not sure because I see that I have wheat on the shopping list also. I definitely wanted rye' date=' I just hope that I ordered it and used it![/quote'] Fingers crossed As for sediment, no idea sorry Link to comment Share on other sites More sharing options...
King Ruddager Posted January 3, 2016 Author Share Posted January 3, 2016 By the way, did I mention that the smokiness has come out really well in my latest one? If anything this time the juniper character has kind of disappeared a bit, which is a shame because it's the hero of the whole thing Link to comment Share on other sites More sharing options...
Heath1525229455 Posted January 4, 2016 Share Posted January 4, 2016 Do you think the increased smokiness as as a result of the increased volume of smoked malt or the fact that it is smoked over hickory? If I remember correctly, you mentioned that the juniper got stronger with time so there might be hope yet. Link to comment Share on other sites More sharing options...
King Ruddager Posted January 4, 2016 Author Share Posted January 4, 2016 Hard to know, but doing it myself allows a lot more control (eg. I was able to smoke the Red X base instead of having some other random malt thrown in) so it'll be how I smoke all my grain going forwards. Link to comment Share on other sites More sharing options...
Heath1525229455 Posted January 4, 2016 Share Posted January 4, 2016 I cannot find the slip but have added up the cost of the days purchases and it would appear that I used Rye not wheat malt as per your recipe' date=' will go to the lbhs tomorrow to confirm this. Another point of relief is that the "sediment" in the FV appears to have compacted down to the 1 litre mark over night.[/quote'] What an anxious couple of hours. I have just been to the lbhs and it was indeed rye that I used. Link to comment Share on other sites More sharing options...
Heath1525229455 Posted January 25, 2016 Share Posted January 25, 2016 I couldn't resist trying the Viking Ale, its only been in the bottle for 12 days (patience not a strong point). It is not as red as KR's but still a nice colour, the maltiness and bitterness is well balanced but no sign of the juniper. Link to comment Share on other sites More sharing options...
King Ruddager Posted June 9, 2016 Author Share Posted June 9, 2016 Time to brew a Viking Beer this weekend, and it's version SEVEN would you believe!! Here's my recipe 75% Ale Malt (4.2kg) 20% Rye Malt (1.1kg) 3.6% Dark Crystal (200g) 1.3% Roasted Barley (75g) Mash temp 67° 2.2kg of the ale malt has already been smoked over hickory with my ghetto-smoker setup. Mmmm, smelly. 18g Magnum @60 15g Hallertau @20 28g Juniper Berries @10 15g Hallertau @0 27L batch Nottingham yeast OG: 1.046 FG: 1.011 IBU: 24.6 EBC: 29.4 ABV: 4.8% No Red X this time (none available) so I've gone with plain old ale malt (also no maris otter available), a slight increase in crystal and a touch of roasted barley to colour it up. I've also gone with a touch more rye and have increased the smoked component from 1.5 to 2.2kg. Yay brewing Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted June 10, 2016 Share Posted June 10, 2016 Hey KR, So it's time for another Viking ale, eh? I'll have to see if my "Cabin" strain is still alive. Maybe I'll make another one myself soon. Is this your first AG Viking? I can't remember. I'm not sure if it matters with BIAB or not, but when I'm brewing with that much Rye malt in the bill I like to include a few good hand fulls of rice hulls to help keep things flowing. Link to comment Share on other sites More sharing options...
King Ruddager Posted June 11, 2016 Author Share Posted June 11, 2016 It matters not with BIAB it seems. And no, this is my third AG viking beer I think. was the first and the second. Link to comment Share on other sites More sharing options...
King Ruddager Posted June 11, 2016 Author Share Posted June 11, 2016 Oh also, I've upped the juniper. I realised I've gone from 23 to 27L batches without adding any more, so I'll try 40g this time why not. Link to comment Share on other sites More sharing options...
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