Viking Invasion Ale - all-grain

By Shaylie

(5 gallons/19 L, all-grain)
OG = 1.055 FG = 1.013
SRM = 6-8 ABV = 5.1%

Ingredients

• 10.5 lb. (4.8 kg) Briess Pilsen malt
• 1.0 lb (0.45 kg) Briess Caramel malt (20 °L)
• 0.07 oz. (2 g) sweet gale (60 minutes)
• 2.0 oz (57 g) heather tips (0 minutes)
• White Labs WLP011 (European Ale) or Wyeast 2000 (Budvar) yeast

Details

Servings 5

Preparation

Step 1

Mash in the grains at 152-154 °F (67- 68 °C) with 14 qt. (13 L) hot water; let stand 1 hour, run off and sparge to collect 6.0 gallons (23 L) wort. Boil for 1 hour, adding the sweet gale at the start, and the heather tips when the heat is turned off. Let stand 1/2 hr to infuse flavors frOm the heather, strain off wort cool to 65-70 °F (18-21 °C), and pitch yeast. Let ferment for one week, transfer to secondary for further 1-2 weeks, then keg or bottle; in either case go a little low on carbonation — below 2 volumes CO2.