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Screaming Viking Ale All-grain
Color
Stats
OG1.050
FG1.010
IBU26
ABV5.20 %
SRM5
BJCP Style
03A. Light Ale, Blond Ale
Description
A Screaming Viking that Norm and Cliffy would be proud of. Hold the bruised cucumber, though.
Submitted by nbourne on 29-Oct-2007

Recipe Details
Tasting Notes Very tasty. A bit more bitter than I had shot for, but...... Uses 1 lb of Light DME to add a bit of viking clout. Pleasant, light, and very crisp...the high attenuation must be to thank.
Awards only in my heart......
Boil Volume 6.50 gallons
Boil Time 60 minutes
Batch Size 5.50 gallons
Yeast White Labs WL023: Burton Ale (80% app. attenuation)
Primary Fermentation 8 days, Plastic
Secondary Fermentation none
Other Fermentation
Procedure Mashed @152F, 1 hr w/3.5 gal. Batch sparged w/170F water till 6.5 gal for boil. Added 1 tsp Irish Moss @15 min. Chilled to 65 F. Pitched 1 tube yeast (no starter) Added 4 tsp. C&B Fermax yeast nutrient.
  Style Comparison
  Low   High
OG 1.045 1.050 1.060
FG 1.008 1.010 1.015
IBU 15 26 33
SRM 2 5 8
ABV 4 5.20 6
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
70.0 % 7.00 American Two-row Pale 34.4 1.8
10.0 % 1.00 American Crystal 10L 4.6 10.0
10.0 % 1.00 German Vienna 4.9 3.0
10.0 % 1.00 Light Dry Malt Extract in for full boil 6.0 2.0
  10.00     49.9  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
66.7 % 2.00 Crystal Pellet 2.5 5.0 60 0.272 18.5
33.3 % 1.00 Hallertau Hersbruck Pellet 3.3 3.3 20 0.165 7.4
  3.00               26.0