Viking Oil - Beer Recipe - Brewer's Friend

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Viking Oil

226 calories 23.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 226 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
Created: Tuesday November 12th 2019
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1.017
6.6%
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5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb United Kingdom - Maris Otter Pale9.5 lb Maris Otter Pale 38 3.75 66.1%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 10.4%
0.75 lb American - Caramel / Crystal 60L0.75 lb Caramel / Crystal 60L 34 60 5.2%
1 lb United Kingdom - Chocolate1 lb Chocolate 34 425 7%
0.50 lb United Kingdom - Roasted Barley0.5 lb Roasted Barley 29 550 3.5%
0.75 lb Lactose (Milk Sugar)0.75 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 5.2%
0.38 lb Brown Sugar0.375 lb Brown Sugar - (late boil kettle addition) 45 15 2.6%
14.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Columbus0.5 oz Columbus Hops Pellet 15 Boil 60 min 26.77 25%
0.50 oz Columbus0.5 oz Columbus Hops Pellet 15 Boil 30 min 20.58 25%
1 oz Cascade1 oz Cascade Hops Pellet 7 Whirlpool at 200 °F 20 min 4.48 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
0.50 g Epsom Salt Water Agt Mash 1 hr.
0.50 tsp Wyeast - Beer Nutrient Water Agt Mash 10 min.
2 each Vanilla Bean Rum Tincture Flavor Primary 7 days
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
No
Fermentation Temp:
90 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 26.08 psi       Temp: 68 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
105.2 1.5 8.5 134.9 75.4 22.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Infusion -- 152 °F --
1.5 gal Batch Sparge -- 158 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.97 19.9  
Mash volume with grains 6.03 24.1  
Grain absorption losses -1.66 -6.6  
Remaining sparge water volume 3.94 15.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7 28  
Volume increase from sugar/extract (late additions) 0.09 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.54 g | 22.2 qt) 5.75 23  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.71 g | 22.9 qt) 5.5 22  
Total: 8.91 35.6
Equipment Profile Used: System Default
 
Notes

To make the vanilla tincture, split open two vanilla beans and let them soak, fully submerged, in 3/4 cups of Rum for at least 7 days.

Drop the whole thing In about 7 days into fermentation and wait at least another 7 days before packaging.

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  • Last Updated: 2019-12-19 13:27 UTC