Viking Ale

This is a 1999 BJCP style 6b beer being brewed for Matt's Viking Party. Matt assisted in the brew.

Recipe: American Amber Ale
Volume: 5 gallons
Dates:

Brew date: April 25, 2004
Transfer to secondary: May 4, 2004
Kegging: May 18, 2004

Ingredients:

Water source: basement utility sink filtered dispenser
Yeast: Wyeast 1028 London Ale (XL smack pack)

Grain bill

	Potential sg pppg	Points per gal
10 lbs pale 2-row malt 1 lb Munich malt 1 lb Carapils malt 1/2 lb Caramunich 57L malt	1.037 1.033 1.034 1.034	370.0 33.0 34.0 17.0
	Ideal: Pre-boil: Target:	454.0 454.0 454.0	/ 5 gal = 90.8 >>> 1.091 * 70% / 6 gal = 53.0 >>> 1.053 * 70% / 5 gal = 63.6 >>> 1.064

Hops

1 oz New Zealand Hallertauer hop pellets - bittering - 7% avg alpha Utilization: 60 minutes @ 1.053 = 22.5%	*IBU = 1 7 * 22.5 * 0.75 / 5 = 23.6**
1.25 oz English Kent Goldings pellet hops - flavor - 5.3% avg alpha Utilization: 20 minutes @ 1.053 = 13.6%	*IBU = 1.25 5.3 * 13.6 * 0.75 / 5 = 13.5**
1/2 oz Nugget whole hops - aroma - 13.4% avg alpha Utilization: 5 minutes @ 1.053 = 4.5%	*IBU = 0.5 13.4 * 4.5 * 0.75 / 5 = 4.5**
	Total IBU = 42

Other

4 ounces rice hulls
end of mash 2 teaspoons Irish Moss
20 minutes

Style check using recipe calculator at BeerTools.com

Activity Log

Yeast Starter:

Broke inner seal, mixed contents of smack-pack and put at 74 f about 24 hours before the brew.

Mash/Lauter/Sparge:

Heated 3 1/2 gallons of water to 170 f and added to grain. Mashed at 152 f for 15 minutes. Temperature fell so added 1 gallon of 170 f water, mashed at 154 f for 15 more minutes and then tested positive for conversion. Scooped into lauter tun, started recirculating and realized that we forgot rice hulls. Added rice hulls to lauter tun but sparge soon stuck anyway. Scooped back into brew pot, cleaned lauter tun and scooped into lauter tun. Recirculated until relatively clear. Sparged with 170 f water until 6 1/2 gallons of runoff was obtained.

Boil:

Boiled through first break, then added bittering hops. Boiled for 40 more minutes then added flavoring hops and Irish Moss. Boiled for 10 more minutes then added whole aroma hops in mesh bag. Boiled for 10 more minutes then turned off heat and placed pot on basement floor. Sanitized cooling coil in iodophor solution. Cooled to ~70 f with coil and siphoned to fermenter taking a reading of 1.068. Aerated by rocking carboy on folded towel and pitched yeast. Fitted with airlock and put on fermenting bench with temperature controller set to 70 f.

Fermentation:

Observations of primary stage (7 PM start):

20 hours: 1 inch foam; 1/6 bubble per second
1 day: uneven foam cover; 1/3 bubble per second
1.5 days: 1/4 inch foam; 1 bubble per second
2 days: 1/2 inch foam with churning; 1 bubble per second
3 days: 3/4 inch foam with churning; 1 bubble per second
4 days: opaque orangish with 3/4 inch foam; 1 bubble per 2 seconds
5 days: opaque orangish with 3/4 inch foam; 1 bubble per 8 seconds
7 days: opaque brown with slight scum; 1 bubble per 35 seconds

Transferred to 5 gallon carboy and fitted stopper and airlock.

9 1/2 days: clear; 1 bubble per 92 seconds

Kegging:

Siphoned into 5 gallon soda keg and put under 30 lbs/sq in CO2 in fridge. Took FG reading of 1.013 which puts the alcohol content at about 6.9% ABV.

See Viking Ale labels here.

Results:

TBD