4 Malt Viking Ale

Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.3 gallons
Post Boil Size: 5.55 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 153 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)

Created: Thursday October 29th 2020

Original Gravity:

1.047

Final Gravity:

1.008

ABV (standard):

5.1%

IBU (tinseth):

19.4

SRM (morey):

8.8

Mash pH

5.3

Cost $

20.86

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
7.50 lb	Viking - Pilsner Malt7.5 lb Pilsner Malt	$ 1.20 / lb $ 8.99	37	1.9	75%
1 lb	Viking - Caramel 50 Malt(20L)1 lb Caramel 50 Malt(20L)	$ 1.99 / lb $ 1.99	34	20	10%
1 lb	Viking - Cookie Malt1 lb Cookie Malt	$ 2.09 / lb $ 2.09	37	25.4	10%
0.50 lb	Viking - Red Ale Malt0.5 lb Red Ale Malt	$ 1.99 / lb $ 1.00	35	27	5%
10 lbs / $ 14.07

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Northern Brewer - US Brewer Gold0.5 oz US Brewer Gold Hops	$ 1.49 / oz $ 0.75	Pellet	9.4	Boil at 212 °F	60 min	17.49	66.7%
0.25 oz	Artisan - Cascade0.25 oz Cascade Hops	$ 1.49 / oz $ 0.37	Pellet	5.8	Boil at 212 °F	10 min	1.96	33.3%
0.75 oz / $ 1.12

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.50 oz	Northern Brewer - US Brewer Gold (Pellet)	$ 1.49 / oz $ 0.74	17.49	66.7%
0.25 oz	Artisan - Cascade (Pellet)	$ 1.49 / oz $ 0.37	1.96	33.3%
0.75 oz / $ 1.12

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.30 oz	Lactic acid	$ 1.25 / oz $ 0.37	Water Agt	Mash	0 min.
0.50 each	whirlfloc	$ 0.30 / each $ 0.15	Water Agt	Boil	15 min.
0.50 oz	Wyeast - Beer Nutrient	$ 2.33 / oz $ 1.16	Other	Boil	15 min.
$ 1.69

Yeast

Fermentis - Safale - German Ale Yeast K-97

Amount:	1 Each	Cost:	$ 3.99 / each $ 3.99
Attenuation (avg):	81%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	65 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 85 B cells required

$ 3.99 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.25 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
7 gal	Strike	152 °F	152 °F	60 min
7 gal	Vorlauf	172.4 °F	172.4 °F	1 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 150.8 °F

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume at mash thickness of 1.5 qt/lb	3.38	13.5
Mash volume with grains	4.1	16.4
Grain absorption losses	-1.13	-4.5
Remaining sparge water volume (equipment estimates 4.95 g \| 19.8 qt)	4.22	16.9
Mash Lauter Tun losses	-0.25	-1
Volume increase from sugar/extract (early additions)	0.08	0.3
Pre boil volume (equipment estimates 7.03 g \| 28.1 qt)	6.3	25.2
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.03	-0.1
Post boil Volume (equipment estimates 5.5 g \| 22 qt)	5.55	22.2
WARNING: Exceeded batch size - reduce boil size
Going into fermentor (equipment estimates 5.55 g \| 22.2 qt)	5.5	22
Total:	7.59	30.4
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion: 92.6%

Pre-Boil: 67% 24.6 ppg

Ending Kettle: 71% 27 ppg

Brew House: 71% 27 ppg

Wort Volume:

6 Gallons

Expected 5.5 Gallons of fermentable wort.
Adjust your equipment profile and calibrate your equipment to dial this in.
Expected OG: 1.047
Actual OG: 1.045

Alcohol and Attenuation:

ABV: 2.89%

Apparent Attenuation: 48.9%
Actual FG: 1.023
Calories per 12oz 153 calories
Carbohydrates per 12oz 13.2 g

Amount Packaged:

Pending - N/A

Requires Packaged log entry with a volume reading.

Latest Brew Log

Date	Days	Event	Gravity	Volume	pH	Temp	Updated
11/28/2020 4:00 PM over 4 years ago	+0	Mash Complete	1.043	6.6 Gallons		80 °F	11/28/2020 4:00 PM over 4 years ago
11/28/2020 6:20 PM over 4 years ago	+0	Pre-Boil Gravity	1.034	6.5 Gallons	5.6	65 °F	11/28/2020 6:20 PM over 4 years ago
11/28/2020 6:21 PM over 4 years ago	+0	Boil Complete	1.045	6 Gallons	5	65 °F	11/28/2020 6:21 PM over 4 years ago
11/28/2020 6:21 PM over 4 years ago	+0	Brew Day Complete	1.045	6 Gallons		68 °F	11/28/2020 6:21 PM over 4 years ago
1/20/2021 1:28 AM over 3 years ago	+53	Fermentation Complete	1.023	5 Gallons		70 °F	1/20/2021 1:28 AM over 3 years ago

Notes

Viking Malt recipe for 4 malt ale with yeast substitution.
Clawhammer BIAB 120v 10 gallon system
Carbon Water Filter Home Depot
7 days primary room temp
Stick in cooler at 65 degrees until ready to keg
cold crash at 34 deg 2 days prior to keg

4Malt Ale
4Malt Ale is red hued all malt beer brewed with selected malts.
The flavor of this Ale if full and malty but due the that it is pressurized with gas mix
N 70% / CO2 30%. This beer is very smooth and easy going with nice creamy foam. Nice citric note may be noticed originating from cascade hop. Alcohol content promotes the overall taste experience giving a little warming effect in after taste.
The flavor and odor of this beer can be said to be full, balanced and pleasant.
Raw Materials:
75 % Viking Pilsner Malt
10 % Viking Caramel Malt 50 10 % Viking Cookie Malt
5 % Viking Red Ale Malt
Mashing
Malt/Water ratio: 1/4
pH set with lactic acid to 5,6 66°C 60min / 78°C 1min
Boiling:
60min, normal pressure
pH set with lactic acid to 5,0
Bitterness units from bitter/aroma hops: 64%/36%
Bitter hops: Northern Brewer, 9,4 % alpha, dosing beginning of boiling. Aroma hops: Cascade 6,9 % alpha. Dosing 50min from beginning of boiling
Fermentation: OG/FG 14,0/4,4
Mangrove Jacks Burton Union M79;
4 days +20°C / 3days + 16°C / 7 days +10°C / 3 days -1°C. From day 4 pressure +0,5bar
Filtration:
Beco SD30
Beer Analysis: Alcohol
Color Bitterness pH Turbidity
5,0 vol-% 17°EBC 15 BU 4,2

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Last Updated: 2020-11-23 00:54 UTC

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4 Malt Viking Ale